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Lexicon

The largest wine encyclopedia in the world with 26,670 Terms.

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

Histamine

Biogenic amine from the amino acid histidine. Histamine is mainly formed when food spoils and can also be formed during alcoholic fermentation. The main cause in wine is the breakdown of proteins by certain bacteria during primary fermentation. It only occurs in very small quantities, if at all, in the original must. Red wines generally have higher levels than white wines.

Causes & avoidance

A higher concentration is due to a lack of cellar hygiene, uncontrolled spontaneous malolactic fermentation and prolonged storage in wooden barrels. However, histamine can be almost completely removed using bentonite. Possible positive effects are vasodilatation and thus better blood circulation and lowering of blood pressure, stimulation of gastric juice secretion and improvement of memory performance.

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Prof. Dr. Walter Kutscher

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".

Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,670 Keywords · 47,061 Synonyms · 5,303 Translations · 32,001 Pronunciations · 241,112 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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