Biogenic amines in wine: a review

Biogenic amines are formed from precursor amino acids, mainly by the microbial decarboxylation. The presence of these compounds plays a vital role in oenology because high amounts of them can lead to health problems. Thus, the origin, detection, and quantity of biogenic amines in wine are extremely important for winemaking. This study, focusing on the articles of latest 5 years, not only reviews the analytical methods used for the determination of biogenic amines but also describes the source of biogenic amines from the perspective of microbiological and oenological factors and summarises the strategies for the degradation of amines. The information presented in this review is important to alert about the inadequate quality of wine products, and efforts from the entire productive chain and the government are required to attain consumer safety.