A Method for Detecting Volatile Amines in Grapes and Wines

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Abstract
A method for determining amines is given. The method involves double vacuum distillation, derivatizing with trifluoroacetic anhydride, extraction with ether after sodium bicarbonate wash, and gas chromatography of the sample in a gas chromatograph (GC) equipped with a nitrogen detector. Recovery and reproducibility studies are shown. Examples of gas chromatographic-mass spectra (GC-MS) and data of retention times are given. The sensitivity of the method is demonstrated by chromatograms of Cabernet Sauvignon, Pinot noir, White Riesling, and Carmine that show the presence of some amines positively identified, some tentatively identified, and some as yet unknown.

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