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Lexicon

The largest wine encyclopedia in the world with 26,382 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

Putrescine

Unpleasant smelling biogenic amine from the amino acid ornithine. It develops (like cadaverine) during the decay of proteins (lat. putrescere = to putrefy, rot). In food chemistry, the content gives an indication of the freshness of meat. The substance promotes the growth of plant shoots. Putrescine can also be found in wine, although this is often the case together with histamine. In higher amounts this indicates poor hygiene during winemaking.

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The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
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Autor, Modena

The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references

made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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