Environmental factors involved in the production of biogenic amines

3 Environmental factors involved in the production of biogenic amines 

Summaries of some enological and technological factors involved in BA production in wine and different fermented food, so far identified, are presented respectively in Tables 12.1 and 12.2. 

Maceration practices Higher levels of precursor amino acids Smit, du Toil, 

Malolactic fermenta- Co-inoculation reduces BA production over Smit and du Toit 

Ganimede vinification The concentration of BAs, in particular Ancm-Azpilicueta, 

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