Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine, Makgeolli

► Content of several biogenic amines (BAs) increased during 20 °C storage of Korean rice wine, Makgeolli. ► Microflora in 20 °C Makgeolli was markedly changed. ► Major LAB population in 20 °C Makgeolli was Lactobacillus plantarum, which has been known to produce BAs.