The substance also known as Vanillin, a fragrant aroma compound, belongs to the group of phenols (phenol aldehydes). It is found in many plants such as sugar beets, black salsify, cloves, potatoes, milk, and in the vanilla pod fruits. The colorless substance has a characteristic, very pleasant smell of vanilla. Vanillin is also produced synthetically as a flavoring agent, spicy, or component for perfumed through the oxidation of eugenol.
During wine production, vanillin is formed by the breakdown of lignin present in oak wood and enters the wine during barrel aging. The substance occurs there in a low concentration of 0.3 to 0.8 mg/l. The perception threshold is about 0.5 mg/l, but due to interaction with other aroma compounds, it is perceived very intensely. A complete listing of all ingredients in wine is included under the keyword total extract.
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Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)