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A chemical fluorescence method had been adapted for the measurement of histamine in grape juice and wine. The standard deviation of the method, based on duplicate or quadruplicate samples of 18 wines, was ±0.35 mg per 1. The average value of these replicate samples was 2.39 mg per 1. California wines are generally low in histamine; of about 300 samples of wines measured, only seven samples exceeded 5 mg per L, and three, 10 mg per 1. Fruit wines averaged 0.56 mg per 1., dessert wines 2.60 mg per 1., and 253 table wines (including champagne) averaged 1.80 mg per 1.; all of these are well below the level that would normally be considered physiologically important when ingested. The source of