Excessive concentrations of amines are undesirable in wine because they could be toxic or have a negative effect on aroma. Wine storage temperature has a decisive influence on product quality because a rise in temperature augments reactions within the wine. The aim of this study was to examine the evolution of biogenic & volatile amines during storage of wines in bottles at different temperatures. Chardonnay wine was stored in bottles at 4, 20 & 35 deg C, during 105 days. The results showed that wine storage temperature had only a slight effect on the concentration of amines. The concentration of histamine stands out, as it was higher in the wine kept for 105 days at 20 deg C than at the two more extreme temperatures of 4 & 35 deg C. The formation or degradation of amines was mainly produced during the first 45 days of wine storage for all temperatures under study.
