Also known as vanillic aldehyde, a fragrant aromatic substance that belongs to the large group of phenols (phenol aldehydes ). It is found in many plants such as sugar beet, black salsify, cloves, potatoes, milk and in the capsule fruits of the eponymous vanilla. The colourless substance has a characteristic, very pleasant smell of vanilla. Vanillin is also produced synthetically as a flavouring, spice or ingredient for perfumes by oxidising eugenol. During winemaking, vanillin is produced by breaking down the lignin present in oak wood and enters the wine during barrique ageing. The substance occurs there in the low concentration of 0.3 to 0.8 mg/l. The perception threshold is about 0.5 to 0.5 mg/l. The perception threshold is about 0.5 mg/l, but due to interaction with other aroma substances it is perceived very intensively. A complete list of all ingredients in wine is included under the keyword total extract.