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Isoamylamine

Biogenic amine from the amino acid leucine, which can be formed during fermentation. A content indicates reduced wine quality or a wine defect. Other substances formed from amino acids by decomposition and having an unpleasant to disgusting smell which can occur in wine are cadaverine and putrescine.

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The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,689 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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