Melatonin is formed during winemaking at safe levels of biogenic amines

To this end, 11 biogenic amines (agmatine, cadaverine, histamine, methylamine, 2-phenylethylamine, putrescine, spermidine, spermine, tyramine, tryptamine and melatonin) have been monitored during the making of 5 monovarietal wines (Merlot, Palomino Fino, Syrah, Tempranillo and Tintilla de Rota). This paper shows that alcoholic and malolactic fermentation plays a crucial role in the formation of these compounds. Bioactive melatonin is formed at safe levels of the other biogenic amines.