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The largest wine encyclopedia in the world

23.062 Keywords • 48.235 Synonyms • 5.303 Translations • 28.368 Pronunciations • 155.291 Cross-references

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cinnamic acid

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.

Cinnamon sticks, cinnamon powder, dried flowers / flowering branch
Left: By Simon A. Eugster - Own work , CC BY-SA 3.0 , Link

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,

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