The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine

Biogenic amines (BAs) are important qualitative indicators of quality, as they are produced by specific microbial strains and can therefore reflect the activity of specific spoilage organisms (SSOs). Their presence in food, including wine, provides valuable information on processing conditions, hygiene practices and storage management throughout the production chain. In wine, the accumulation of BAs—particularly histamine, tyramine and putrescine—is mainly associated with microbial activity during fermentation, especially malolactic fermentation, and may pose potential risks to consumer health. Despite the recognized toxicological relevance of BAs, current European Union (EU) regulations only establish limits for histamine in certain fish products, with no specific legal thresholds defined for wine. However, growing evidence on the interactions and adverse effects of BAs highlights the need to better address their occurrence in wine and to improve consumer awareness regarding safety and quality aspects. In addition to safety concerns, the implementation of good hygiene and manufacturing practices across the entire production process plays a crucial role in controlling BA levels in the final product. These factors, together with the intrinsic characteristics of wine, may influence consumer perception and choice, integrating aspects of health, production methods and product quality. Recent findings suggest a shift in perspective, where BAs are not only considered risk markers but also useful indicators for assessing wine quality and enhancing consumer safety.