The white, non-toxic solid (phenylacrylic acid) with characteristic odor, Cinnamic acid is an unsaturated one carboxylic acid and is one of the so-called aromatics, It occurs in some plants; among other things, the fabric is also in the raisins contain. The acid is in the red wine (100-200 mg / l) and White wine (10-20 mg / l) present. In addition to cinnamaldehyde and eugenol is the acid an important part of cinnamon.
This spice (also cinnamon) from the dried bark of cinnamon trees comes on the market as a brown powder or as a cinnamon stick. The unmistakable aroma is reminiscent of apple pie and Christmas cookies. Cinnamon has been used since the Middle Ages flavoring used by alcoholic beverages, e.g. B. in Hypocras, Today he is in the spirits absinthe. Aquavit. Byrrh and ouzo, in the Cinzano, as well as in many mixed drinks like eggs wine. mulled wine and mead contain. See all wine ingredients below total extract,