Log in Become a Member


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.

The world's largest Lexikon of wine terms.

23.268 Keywords · 48.171 Synonyms · 5.312 Translations · 28.583 Pronunciations · 157.772 Cross-references
made with by our Experts. About the Lexicon