Advances in Research on Biogenic Amines in Wine

Abstract

Biogenic amines (BA) are the general term for a class of bioactive low-molecular mass organic compounds containing amino groups. Excessive intake of BA will cause adverse physiological reactions and even endanger life. This article presents a systematic review of the sources, biosynthetic mechanism, microbial traceability, detection technologies, and influential factors of BA in wine, as well as the strategies used to control BA during winemaking. This article will provide theoretical guidance for efficient analysis and control of BA in wine, which will in turn promote the healthy and green development of the Chinese wine industry.

Keywords

• biogenic amines; wine; metabolic mechanism; detection technologies; control strategies