Group of essential oils, which are characterized by a earthy Smell and taste after paprika To express grass or gooseberries. They are contained in many plants and also bear for the pea Aroma from 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 the wine, the smelly Perceptual threshold in red wine is only an incredible 10 to 15 billionths of a liter. This substance is responsible for the paprika flavor (see also under peppery ). By contrast, the substance IPMP has a more earthy aroma and is reminiscent of cooked asparagus.
In the grapevine Pyrazines come in the berry skins 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, then it decreases with increasing maturity. He can also by at the vintage vine leaves have been strengthened in the grapes. This can happen especially with machine crops. The taste or smell is usually with grassy (also herbaceous) described. Pyrazine flavors are a typical feature of bouquet places, In Australia was Methoxy-dimethylpyrazine as the cause of corked identified. See a list of all ingredients in the wine below total extract,