摘要：The presence of biogenic amines in wines is interest on the effect of human health. A large factors have been observed to affect their formation including; precursors amino acids, initial microbial population in grape, must treatment, contact time of must and grape skins, alcohol content, sulfur dioxide added nutrients, pH, temperature etc. In this research, 6 different Turkish wine samples from the 1998 harvest period have been anlysed by using HPLC methods for determining their content of biogenic amines.
