You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Cinnamic acid

The white, non-toxic solid (phenylacrylic acid) with a characteristic odor. Cinnamic acid is an unsaturated carboxylic acid and belongs to the so-called aromatic compounds. It is found in some plants; among other things, the substance is also found in grapes. The acid is present in red wine (100-200 mg/l) and white wine (10-20 mg/l). Besides cinnamaldehyde and eugenol, the acid is an important component of cinnamon. This spice (also cinnamon) from the dried bark of cinnamon trees is sold ground as a brown powder or as a cinnamon stick (Kaneel). The unmistakable aroma is reminiscent of apple pie and Christmas cookies. Cinnamon was already used in the Middle Ages to flavour alcoholic drinks, for example in hypocras. Today it is contained in the spirits Absinth, Aquavit, Byrrh and Ouzo, in Cinzano, as well asw in many mixed drinks such as egg wine, mulled wine and mead. See all wine ingredients under total extract.

Voices of our members

Thorsten Rahn

The Wine lexicon helps me to stay up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to visit more often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

25,902 Keywords · 46,873 Synonyms · 5,330 Translations · 31,239 Pronunciations · 179,676 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon