In the present thesis, the formation of biogenic amines (BA) as well as the malolactic potential of five selected Austrian Oenococcus oeni wine strains (K1, 551, 433, 78, SK3) was investigated. The bacteria used in this study have previously been isolated from Austrian wine samples. These strains and a commercial starter (-enoferm) for malolactic fermentation (MLF) were used to conduct vinification experiments. Therefore, a Cuveé wine was inoculated with cell suspensions of appropriate cell count, control wines without bacterial inoculation but microbial stabilization (SO2 and Velcorin) were included as well. Key MLF parameters were monitored by FTIR. Additionally, each experiment was conducted in parallel at distinct temperatures (20 to 25C and 14 to 20C) in two cellars (Institute of Oenology and Institute of Chemistry, respectively) at the HBLA Klosterneuburg. At the Institute of Chemistry, all strains except SK3 could finish the malolactic fermentation within 9 days, while strain SK3 required double that time to complete MLF. At the Institute of Oenology, the same strain (SK3) failed to perform MLF. At the end of the fermentations, the wines were filtered and stabilized by addition of SO2. After 4 months of storage, the bottled wines were analyzed for malic, lactic and citric acid, alcohols, reducing sugars, SO2, ethylacetate, phenolic compounds, amino acids and biogenic amines. Further, all wines were evaluated in sensory terms by a panel of qualified tasters. The wines produced with strain K1 (in both wineries) were classified as the most harmonious. In the opinion of all assessors, no particular taste was noticed that could classify as histamine or any other BA. Judged by chemical analyses, the results from both cellars showed that the production of biogenic amines by the Austrian isolates was lower than by the commercial strain -enoferm. These results suggest that the O. oeni isolates used in this study could be of value as commercial MLF starters.