Biogenic amines besides other cations in red wine applying a high-pressure gradient

Significance of Analyzing Biogenic Amines in Red Wine

Biogenic amines form during fermentation and winemaking. Although odorless in solution, they can release flavors in the mouth and influence sensory perceptions. Their occurrence may also signal inadequate hygiene or poor production practices, making reliable quantification essential for quality control and consumer safety.

Objectives and Overview

This study aimed to develop and validate a suppressed cation chromatography method to simultaneously quantify inorganic cations and biogenic amines in red wine. The focus was on achieving accurate, reproducible measurements of compounds such as ammonium, mono- and trimethylamine, putrescine, and others, alongside common metal ions.

Methodology and Instrumentation

The sample was diluted 12.5-fold with ultrapure water and analyzed by high-pressure gradient suppressed cation chromatography. Key parameters included:

• Column: Metrosep C Supp 1 (150 × 4.0 mm) with guard column
• Eluents: A – 2.5 mmol/L HNO₃ with 100 µg/L Rb; B – 25 mmol/L HNO₃ with 100 µg/L Rb
• Suppressor: 70 mmol/L Na₂CO₃ with NaHCO₃ regenerant
• Flow rate: 1.0 mL/min; Injection volume: 100 µL; Temperature: 40 °C; Runtime: 28 min; Pressure limit: 15 MPa
• Detection: Conductivity after sequential suppression
• Instrumentation: Metrohm 940 Professional IC Vario with ONE/SeS/HPG, 919 IC Autosampler plus, 800 Dosino, IC conductivity detector, MSM-HC rotor C

Main Results and Discussion

Cations and biogenic amines were quantified with good precision (RSD ≤ 4.4%). Notable findings:

• Magnesium (153.1 mg/L, RSD 3.1%) and calcium (106.3 mg/L, RSD 3.3%) were among the most abundant inorganic cations.
• Ammonium (25.7 mg/L, RSD 3.0%), monomethylamine (106.1 mg/L, RSD 3.0%), and trimethylamine (46.7 mg/L, RSD 2.8%) were detected at significant levels.
• Putrescine was present at 24.4 mg/L (RSD 2.6%), while serotonin was trace (5.1 mg/L, RSD 4.4%). Histamine, cadaverine, and 2-phenylethylamine were below detection limits.

The method distinguished closely eluting amines and metal ions in a single run, demonstrating robustness for routine quality analysis.

Benefits and Practical Applications

The developed approach enables:

• Comprehensive profiling of cations and amines in wine
  
• Quality control to detect fermentation or hygiene issues
  
• Ensuring consumer safety by monitoring biogenic amine levels
  
• High throughput analysis with minimal sample preparation

Future Trends and Possibilities

Advances may include coupling to mass spectrometry for structural confirmation, miniaturized systems for field testing, and expanded workflows for other fermented foods. Integration with chemometric tools could further improve data interpretation and process control.

Conclusion

Suppressed cation chromatography offers a reliable, precise, and efficient method for simultaneous determination of biogenic amines and cations in red wine. Its high sensitivity and reproducibility support routine quality monitoring and research into wine chemistry.

Instrumentation

List of major equipment used:

• 940 Professional IC Vario with ONE/SeS/HPG
• IC Conductivity Detector
• 919 IC Autosampler plus
• 800 Dosino for regenerant delivery
• MSM-HC Rotor C