Biogenic amines in wine may impair sensory wine quality and cause adverse health 
effects in susceptible individuals. In this study, histamine and other biogenic
amines were determined by HPLC after amine derivatisation to dansyl chloride
conjugates in 100 selected high-quality red wines made from seven different
cultivars. Amine levels varied considerably between different wines. The most
abundant amines were putrescine (median = 19.4 mg l(-1), range = 2.9-122),
histamine (7.2 mg l(-1), 0.5-26.9),...