Biogenic amines (BA) are the group of organic nitrogen compounds formed by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. The most important BA in wine are histamine, putrescine, cadaverine, tyramine, spermidine, spermine, tryptamine and β-phenylethylamine and due to different influences during wine production their content could vary. They could be produced by yeasts, during alcoholic fermentation as well as by lactic acid bacteria, during malolactic fermentation. In the human body BA play the role of moderators in many biological reactions, so their concentration in wine is important. In eight different wines (four white and four red wines) concentration of BA - histamine, putrescine, cadaverine and tyramine was determined using high pressure liquid chromatography (HPLC). The highest concentrations of cadaverine (8,228 mg/L) and tyramine (6,452 mg/L) were detected in white wine Vinko, while the highest concentration of putrescine (8,740 mg/L) was detected in white wine Chardonnay. In red wines Plavac, Vranac and Feudo Maccari putrescine concentration was significantly higher than concentrations of cadaverine and tyramine. In analyzed red wines tyramine concentration was lower than in analyzed white wines. In all analyzed wines concentration of histamine was under the level of detection, while concentrations of putrescine, cadaverine and tyramine were lower than concentrations permitted by Croatian regulation of wine.