摘要：Biogenic amines in wine occur from free amino acids depending on the bacterial activity. Biogenic amines which have lots of function in life activities, cause undesirable effects in organisms when they are consumed excessive amount. It had been thought that biogenic amines present in foods like cheese, fish and meat but according to research results, they also determined in fermented beverages like wine and beer. The aim of this article is to explain biogenic amin formation in wines, and inhibition factors.
