The main factors affecting the production of biogenic amines during wine production were investigated in this paper. The results showed that biogenic amines were produced in both process of alcoholic fermentation and malolactic fermentation, and the main factors that affecting the generation of the biogenic amines in wine was the activity of the amino acid decarboxylase of lactic acid bacteria. The content of the biogenic amines in the samples with amino acid decarboxylase coenzyme was increased by 90.6% compared to that of the control samples. The species of yeasts and lactic acid bacteria, the temperature of alcohol fermentation, biogenic amine precursors can also affect the production of biogenic amines. The higher the fermentation temperature, the more biogenic amines were produced. Within a certain range, the content of biogenic amines was increased with the enhancement of amino acids concentration. The addition of the yeast and lactic acid bacteria had little effect on the production of biogenic amines.