Comparison of biogenic amine and polyphenol profiles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices

► Biogenic amines were more abundant in red than in white grapes. ► After fermentation, white wines showed high amounts of histamine, tyramine and putrescine. ► Only in red grapes and wines, stilbenes were present in the mono-glucosylated form. ► No significant difference was shown among the samples coming from different agricultural and winemaking practices.