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Eugenol

The hydrocarbon compound, which belongs to the volatile phenols, has an intense smell of cloves and nutmeg. It is used extensively in the perfume industry for spicy notes. It is also used in the production of synthetic vanillin. In natural form, the substance is found in bananas, various types of basil, bay oil, betel pepper, clove oil, ginger (turmeric), cherries, laurel, carrots, nutmeg, myrrh and cinnamon oils, among others, as well as in oak wood. It enters the wine during barrel age ing or barrique ageing. Eugenol has an analgesic, anti-inflammatory and disinfectant effect and inhibits the growth of bacteria and yeast fungi. The substance is responsible for the typical muscat tone in grapes and wines. See also under flavouring substances.

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Dominik Trick

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,410 Keywords · 47,049 Synonyms · 5,323 Translations · 31,744 Pronunciations · 205,895 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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