The aim of present work was to study the produce of biogenic amines during brewing process for Chinese rice wine,and the influencing factors including raw material,Wheat Qu,seed starter,amino acid,brewing technique and ageing.Biogenic amines were quantified by a pre-column derivatization by high performance liquid chromatography(HPLC).Putrescine and tryamine were the most prevalent amine.None of amines were detected in water.The aliphatic amines(putrescine,cadaverine,spermine) were present in glutinous rice and wheat Qu,but the content was not over 6.01 mg/kg.Significantly different contents depended on seed starters(P<0.01) ranging from 16.43 to 87.72mg/L.There was a positive correlation between the content of biogenic amines and total acid,but significant negative correlation between this content and alcohol and the sense organ taste.The total content of biogenic amines during traditional brewing process was higher than that during mechanized brewing process,but both had same change tendency,i.e.,increasing in early fermentation period and followed with decreasing,which was the same to bacterial count.Statistically significant increase was found in analyzed amino acids,but there was no correlation between it and the content of biogenic amines.Slight decreases came about during ageing for traditional rice wine,but irregular changes for mechanized rice wine.Overall,total content of biogenic amines ranging from 0.14 to 175.15 mg/L were within the safe level for human health.