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Lexicon

The largest wine encyclopedia in the world with 26,603 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

Eugenol

The phenolic hydrocarbon compound has an intense odour of cloves and nutmeg. The substance occurs naturally in bananas, various types of basil, bay oil, betel pepper, clove oil, turmeric, cherries, laurel, carrots, nutmeg, myrrh and cinnamon oils as well as in oak wood. It inhibits the growth of bacteria and yeasts. In the perfume industry, the substance is used extensively for spicy fragrances. It is also used in the production of synthetic vanillin. In grapes and wines, eugenol is responsible for the typical muscat flavour. During barrel ageing - especially in barrique ageing - eugenol also finds its way into the wine. Due to its antioxidant properties, the substance has a positive effect on health. It has an antimicrobial, anti-inflammatory and pain-relieving effect and is also widely used in dentistry.

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The world's largest Lexicon of wine terms.

26,603 Keywords · 47,096 Synonyms · 5,317 Translations · 31,935 Pronunciations · 227,440 Cross-references

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