SIGN UP LOG IN

The largest wine encyclopedia in the world

22.776 Keywords • 48.499 Synonyms • 5.298 Translations • 7.909 Pronunciations • 151.251 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

putrescine

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

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.