Abstract
Factors and conditions for the formation of biogenic amines in wine production were studied. It was shown that amino acids were decarboxylated during alcoholic fermentation and biological acidic reduction in the presence of enzymes of yeast and lactic acid bacteria. The pH value, the presence of phenolic compounds, tartaric and malic acid, the duration of the contact between the wine material and yeast lees, and the rate of their autolysis were found to influence the intensity of the decarboxylation process.
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