Also known as vanillaldehyde fragrant flavoring who belongs to the big group of phenols (Phenolaldehyde) counts. He comes in many plants like sugar beets, salsify, cloves, Potatoes, milk and in the capsule fruits of the eponymous vanilla. The colorless fabric has a characteristic, very pleasant smell of vanilla. Vanillin is also used as a flavoring, spice or ingredient for perfumes synthetically through oxidation from eugenol manufactured. In the winemaking vanillin is formed by degradation of the Oak wood existing lignin and gets at Barrique in the wine.
The substance occurs there in the low concentration of 0.3 to 0.8 mg / l. The Perceptual threshold is around 0.5 mg / l, but it is very intense because of its interaction with other flavorings. A complete list of all ingredients in wine is under the keyword total extract contain.