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 substance 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 cinnamon aldehyde and eugenol is the acid an important part of cinnamon.
This spice (also Zimmet) from the dried bark of cinnamon trees is ground as a brown powder or as a cinnamon stick (Kaneel) in the trade. The unverewechselbare aroma reminiscent of apple pie and Christmas cookies. Cinnamon was already used in the Middle Ages flavoring used by alcoholic drinks, such. In the Hypocras, Today he is in the spirits absinthe. Aquavit. Byrrh and ouzo, in the Cinzano, as in many mixed drinks like eggs wine. mulled wine and mead contain. See all wine ingredients below total extract,