Also known as vanilla aldehyde flavoring who joined the large group of phenols (Phenol aldehydes) counts. It comes in many plants like sugar beet, 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 by oxidation of eugenol manufactured. In the winemaking Vanillin is created by breaking down the im Oak wood existing lignin and arrives at Barrique in the wine.
The substance occurs there in a low concentration of 0.3 to 0.8 mg / l. The Perceptual threshold is around 0.5 mg / l, but due to its interaction with other flavoring substances, it is perceived very intensely. A complete list of all ingredients in wine is under the keyword total extract contain.