Group of essential oils, which are characterized by a earthy Smell and taste paprika, Grass or gooseberries. They are found in many plants and also contribute to the hereditary Aroma of raw coffee at. There are various derivatives such as the two substances IBMP (2-isobutyl-3-methoxypyrazine) and IPMP (2-isopropyl-3-methoxypyrazine). IBMP is one of the most odor-intensive flavorings in wine, the smell Perceptual threshold in red wine is just an incredible 10 to 15 billionths of a gram per liter. This substance is responsible for the paprika aroma (see also under peppery ). In contrast, the substance IPMP has an earthy aroma and is reminiscent of cooked asparagus.
In the grapevine pyrazines come in the berry shells and leaves of certain varieties such as Bacchus. Cabernet Franc. Cabernet Sauvignon. Merlot. Sauvignon Blanc. Scheurebe and Sémillon in front. The proportion is higher in cooler areas and in unripe grapes, and then decreases with increasing ripeness. He can also go through the vintage grape leaves that have entered the grapes are reinforced. This can happen particularly with mechanical harvests. The taste or smell is mostly with grassy (also herbaceous) described. Pyrazine flavors are a typical feature of bouquet places, In Australia Methoxy-dimethylpyrazine as the cause of corked identified. See a list of all contents in the wine below total extract,