Biogenic Amines And The Winemaking Process

In spite of the low quantities of biogenic amines present in wines compared to other fermented foods, these compounds represent one of the most important risks for wine quality and safety. In addition, biogenic amines may constitute an economic problem in commercial transactions of wines. The aim of this chapter is to present an overview of the current knowledge about the incidence of biogenic amines in wines, the factors that affect their formation, their toxicological impact on humans, the main analytical tools for their identification and quantification in wines or the molecular approaches for the decarboxylase positive detection of microorganisms. Finally, the most suitable preventive measurements during the wine chain production are emphasised.