production. In the United States, the Alcohol and Tobacco Tax and Trade Bureau has established a voluntary target limit of ethyl carbamate in wine to less than 15 μg/L for table wines and less than 60 μg/L for dessert wines. Biogenic amines have been implicated as a potential cause of red wine headaches. In wine, histamine, cadaverine, phenylethylamine, putrescine, and tyramine have all been detected. These amines are created by the degradation of amino acids found in grape must and left over from the breakdown of dead yeast cells after fermentation. Most LAB have the potential to create biogenic amines, even some strains of O. oeni, but high levels of biogenic amines are most often associated with species from the Lactobacillus and Pediococcus'' genera. In the European Union, the concentration of biogenic amines in wine is beginning to be monitored, while the United States currently does not have any regulations. References External links Purdue University - "The Joy of Malolactic Fermentation" Accessed 27 Dec. 2007 Vintessential Articles for Winemakers - Successful Malolactic Fermentations Winemaking