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added section on biogenic amines
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====Biogenic Amines====
The production of biogenic amines by ''Brettanomyces'' is strain dependent. Relatively low levels of biogenic amines can be produced by various strains. Vigentini et al. (2008) found that 5 strains of ''B. bruxellensis'' were able to produce detectable levels of putrescine, cadaverine and spermidine. Most strains produced 0.4 mg/L or below of these biogenic amines, while one strain produced 1.2-1.3 mg/L of spermidine at 60 days, which reduced 0.70-0.85 mg/L at 95 days. In general, the maximum biogenic amines were produced between 40-60 days <ref>[https://academic.oup.com/femsyr/article/8/7/1087/492808 Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions. Ileana Vigentini, Andrea Romano, Concetta Compagno, Annamaria Merico, Francesco Molinari, Antonio Tirelli, Roberto Foschino, Gaspare Volonterio. 2008. DOI: https://doi.org/10.1111/j.1567-1364.2008.00395.x.]</ref>.
Agnolucci et al. (2009) found similar results with 7 strains of ''B. bruxellensis''. None of the strains produced histamine, synephrine, tyramine or spermine. All of the strains produced under 1 mg/L of most biogenic amines, with hexylamine being produced more so in the range of 1.02-3.92 mg/L <ref>[https://link.springer.com/article/10.1007/s11274-017-2345-z Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines. Agnolucci M, Vigentini I, Capurso G, Merico A, Tirelli A, Compagno C, Foschino R, Nuti M. 2009.]</ref>.
[[File:Biogenic amines Agnolucci .JPG|none|thumb|500px|Source: [https://link.springer.com/article/10.1007/s11274-017-2345-z 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]]]
For more information on biogenic amines, see the following:
* [[Spontaneous_Fermentation#Biogenic_Amines|Biogenic amines in spontaneous fermentation]].
* [http://www.horscategoriebrewing.com/2019/01/spontaneous-fermentation-and-biogenic.html "Spontaneous fermentation and biogenic amines" by Dr. Dave Janssen; review of several studies that looked at the levels of biogenic amines in different beers and their production, and their potential flavor contribution.]
* [http://suigenerisbrewing.com/index.php/2019/01/22/biogenic-amines/ "Fact or Fiction – Biogenic Amines in Beer" by Dr. Bryan Heit; an analysis of biogenic amines in spontaneously fermented beer and associated health concerns.]
====Other Compounds====