Red wine production

Primary fermentation with yeasts as well as malolactic fermentation, which is standard for most red wine production and for some white varieties such as chardonnay, have been associated with the occurrence of biogenic amines such as tyramine, putrescine, cadaverine, histamine, and phenylethylamine in wine. Histamine can produce headaches and hypotension, whereas some aromatic amines such as tyramine and phenylethylamine can cause migraines and hypertension. The concentration and content of biogenic amines in wines are variable and depend on the storage time and conditions, quality of raw materials, and possible microbial contamination during the wine-making process [336]. 

The first (i.e. yeast) fermentation step is followed by a bacterial fermentation step (malolactic fermentation) in which malic acid is converted to lactic acid. After this stage, 8O2 is added to stabilize the wine against oxidation. Adding 8O2 too early destroys the bacteria that facilitate malolactic fermentation. Malolactic fermentation is usually only important in red wine production. 

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