Amines are substances that could cause toxic effects in the consumer. Its concentration in wine depends on different factors such as grape variety, vinification conditions and nitrogen fertilization of the vines. The aim of this work was to study the influence of the application of foliar urea on the concentration of amines in wine. To carry out the study, grapevines from the Tempranillo variety were used. These grapevines were treated with foliar urea in two different concentrations (2 kg N ha-1 and 4 kg N ha-1). Treatment with foliar urea significantly increased (p < 0.05) the concentration of histamine in the wines compared to the control sample (65% in the treatment with 2 kg N ha-1 and 93% in the treatment with 4 kg N ha-1), reaching higher concentrations than the threshold level where it could provoke toxic effects in the consumer (8-20 mg l-1). On the other hand, treatment with foliar urea did not increase the concentrations of other amines which could be toxic such as tyramine or phenylethylamine, nor of amines such as putrescine which could strengthen the toxic effect of histamine. In the case of the volatile amines with secondary group amines, the concentration of pirrolidine increased by 37% in the treatment with 2 kg N ha-1 and 61% in the treatment with 4 kg N ha-1.