Also known as vanilla aldehyde, a fragrant aroma substance belonging 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 vanilla which gives the wine its name. The colorless substance has a characteristic, very pleasant vanilla odor. Vanillin is also produced synthetically by oxidation of eugenol as a flavouring, spice or ingredient for perfumes. Vanillin is produced during winemaking by breaking down the lignin present in oak wood and enters the wine during barrique ageing.
The substance is found there in the 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 flavouring substances it is perceived very intensively. A complete list of all ingredients in the wine can be found under the keyword total extract.