Biogenic Amines Formation during Malting and Brewing

Biogenic amines (histamine, tyramine, β‐phenylethylamine, serotonin, tryptamine, putrescine, cadaverine, agmatine, spermine and spermidine) in raw materials, worts and beers, and their evolution during brewing were studied using HPLC. Hop and especially malt contributed to amine contents in wort and beer. Amines were not detected in rice, used as adjunct cereal. High amine production was found during malting. Spermine and spermidine levels decreased sharply during mashing, while the other amines increased, except for putrescine that did not vary. No significant changes in formation of amines occurred during fermentation, except for tryptamine and tyramine. Tyramine formed ranged from 9.70 to 27.30 mg/L.