Fuente: PubMed "wine" Food Chem. 2025 Nov 22;498(Pt 2):147268. doi: 10.1016/j.foodchem.2025.147268. Online ahead of print.ABSTRACTThis study investigated the distribution and health risks of biogenic amines (BAs) in Chinese wines. Biogenic amine (BA) concentrations in 239 wines from multiple Chinese regions were determined by Ultra-High Performance Liquid Chromatography. The analysis revealed that tryptamine exhibited the highest detection rate (84.94 %), while putrescine displayed the highest concentration levels (2.84 mg/L). Analysis of regional and vintage variations showed that both factors influenced BA levels. Additionally, similarities in BA profiles (concentration and composition) were identified among wines from the same winery, whereas distinct differences emerged across wines from different wineries. Risk assessment indicated that histamine and tyramine intake from Chinese wines, within recommended intake levels, does not pose toxicological risks to human health, suggesting that BA safety in wines on the Chinese market is satisfactory. This study provides important data for assessing dietary exposure to BAs in wine, thereby supporting the evaluation of potential health risks.PMID:41308224 | DOI:10.1016/j.foodchem.2025.147268