Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is the malolactic fermentation, which mainly involves the action of lactic acid bacteria. This article gathers scientific literature on the importance of the use of inoculation in winemaking, especially for the potential formation of biogenic amines in spontaneous fermentations, with emphasis on malolactic fermentation. It establishes the set of attributes that influence the formation of biogenic amines in winemaking and aspects related to their toxicity, especially histamine and tyramine. With the growing interest of the market in products with less chemical appeal, the safety of wines, whether from non‐conventional or traditional winemaking, must increasingly be observed. Therefore, the importance of using cultivated starter cultures is discussed, along with the safety of organic wines and the presentation of articles that seek to reconcile the production of organic wine with the preservation of the ‘microbiological terroir’ in a safe way, using selected wild yeasts and lactic acid bacteria.

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生物胺和发酵剂在苹果乳酸发酵中的重要性

生物胺是主要由微生物通过某些氨基酸的脱羧而产生的化合物，这可能在易感人群中引起一些健康问题。在酿酒过程中，对苹果酒中生物胺的最终浓度影响最大的因素之一是苹果酸乳酸发酵，其主要涉及乳酸菌的作用。本文收集了有关酿酒中使用接种的重要性的科学文献，尤其是对于自然发酵中生物胺的潜在形成（尤其是苹果酸乳酸发酵）的重要性。它建立了影响酿酒中生物胺的形成及其与毒性有关的方面的一组属性，特别是组胺和酪胺。随着市场对化学吸引力较小的产品的兴趣日益浓厚，无论是非传统酿酒还是传统酿酒，葡萄酒的安全性都必须得到越来越多的关注。因此，讨论了使用培养的发酵剂文化的重要性，以及有机葡萄酒的安全性，并介绍了使用精选野生植物以安全方式调和有机葡萄酒生产与“微生物风土”保存的文章。酵母和乳酸菌。