Study of the Evolution of Tyramine Content During the Vinification Process

A preliminary study is described of the evolution of tyramine in four different brands of wine, starting from the must and sampling at different times during the vinification process. In the samples of two of the brands, other parameters are also studied (sulphur dioxide and alcoholic contents and density) with the purpose of considering the relationship between the alcoholic fermentation and the appearance of relatively important amounts of tyramine. The relationship between the variations in the content of this amine and its metabolic precursor, tyrosine, is also discussed.