Name (also 1,5-diaminopentane or pentamethylendiamine) for an unpleasant smelling biogenic amine from the name-giving amino acid lysine. It is formed (as is putrescine) during the decay of proteins (lat. cadaver = carrion, corpse). Cadaverine can also be found in wine, although this is often the case together with histamine. In higher amounts this indicates poor hygiene due to, for example, spoiled or rotten berries.
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“