Chapter 16

Wine Faults and Flaws

Biogenic Amines in Wines

Biogenic amines are basic nitrogenous compounds produced in wine mainly through the decarboxylation (carbon dioxide is liberated in the process) of amino acids by yeasts or lactic acid bacteria. Biogenic amines, particularly histamine, have well-known adverse health effects and can lead to headaches, heart palpitations, diarrhea, and other ill-effects at high concentrations.

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