A method is described for determining tyramine in wine by sand column extraction in an alkaline medium with anhydrous sodium sulfate. Tyramine is identified and quantitated by spectrofluorometry after the final extract is reacted with alpha-nitroso-beta-naphthol; identity is confirmed by thin layer chromatography. The average recovery was 98.93%. The method is applied to samples of 3 different wines obtained throughout the vinification process. Tyramine, which was not present in the must, appears in considerable quantities 15 days after the vinification process has begun.