摘要：Histamine and tyramine contents of 16 white wines from Colombard grapes and 4 red wines from Carignan grapes were determined by high performance liquid chromatography. Ten wines were produced from early harvested grapes and the remaining 10 wines from late harvested ones. Various amounts of bentonite were added before fermentation in the processing of 12 white wines. Histamine and tyramine contents of wines of low acidity from late harvested grapes were found greater than those for more acidic wines from early harvested grapes. Alcohol percentage of wines was not effective on histamine and tyramine contents. Bentonite treatment caused a decrease in histamine and tyramine concentrations in white wines containing high levels of these biogenic amines.
