1. Sahu L, Panda SK, Paramithiotis S, Zdolec N, Ray RC (2015) Biogenic amines in fermented foods: overview. In: Montet D, Ray RC (eds) Fermented foods—part I: biochemistry and biotechnology. CRC-Press, Boca Raton, pp 318–332
2. Smit AY, du Toit WJ, du Toit MS (2008) Biogenic amines in wine: understanding the headache. South African J Enol Vitic 29:109–127
3. Moreno-Arribas MV, Polo MC (2009) Amino acids and biogenic amines. In: Moreno-Arribas MV, Polo MC (eds) Wine chemistry and biochemistry. Springer, New York, pp 163–189
4. Smit I, Pfliehinger M, Binner A, Grossmann M, Horst WJ, Lohnertz O (2014) Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines. J Sci Food Agric 94:2064–2072
5. OIV (2011) OIV code of good vitivinicultural practices in order to minimise the presence of biogenic amines in vine-based products. OIV-CST 369-2011. https://www.oiv.int/public/medias/2766/oiv-cst-369-2011-en.pdf