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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

Vanillin

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.

Vanillin - Vanilla Pods and Flowers

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

For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.

Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

The world's largest Lexicon of wine terms.

26,603 Keywords · 47,096 Synonyms · 5,317 Translations · 31,935 Pronunciations · 227,440 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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