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The largest wine encyclopedia in the world

23.021 Keywords • 48.219 Synonyms • 5.303 Translations • 28.327 Pronunciations • 154.138 Cross-references

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putrescine

Unpleasant smelling biogenic amine from the amino acid Ornithine. It arises (as well cadaverine ) in the rotting of proteins (lat. putrescere = rotten, rot). In food chemistry, the content indicates the freshness of meat. The substance promotes the growth of plant shoots. Putrescin can also occur in wine, often with histamine the case is. In higher quantities, this indicates bad hygiene during the winemaking process. See also under total extract,

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