The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike,due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenicamines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can beformed from their respective amino acid precursors by various microorganisms present in the wine, at any stageof production, ageing or storage. To understand the large number of factors that could influence the formation ofbiogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have tobe considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that couldenable better control over their production levels in wine will also be explored in this review
