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→Biogenic Amines
[[File:Biogenic amines Agnolucci .JPG|none|thumb|500px|Source: [https://www.sciencedirect.com/science/article/pii/S0168160509000488 Agnolucci M, Vigentini I, Capurso G, Merico A, Tirelli A, Compagno C, Foschino R, Nuti M (2009) Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines. Int J Food Microbiol 130:238–244]]]
Filipe-Ribeiro et al. (2019) used a statistical model to look for a correlation between biogenic amine levels and the presence of ''Brettanomyces'' in different vintages of Portuguese wines. They did this by looking at the levels of ethyl phenols in the wines, which is a strong indicator of the presence of ''Brettanomyces''. They found no statistical evidence that the presence of ''Brettanomyces'' in wine had any effect on the levels of biogenic amines, positive or negative <ref>[https://www.sciencedirect.com/science/article/pii/S0023643819308308 Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers? Luís Filipe-Ribeiro, Juliana Milheiro, Leonor C. Ferreira, Elisete Correia, Fernanda Cosme, Fernando M. Nunes. 2019. DOI: https://doi.org/10.1016/j.lwt.2019.108488.]</ref>.
For more information on biogenic amines, see the following: