vanillin

Technical specification

Assessment

The best way to assess vanilla flavour character in wine is as follows. Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.

Amount of flavour per capsule

4.0 mg per capsule

Threshold

The flavour threshold of vanillin in wine is 0.2 - 1.3 mg / l.

Origins

Vanilla notes in wine arise in several ways. Ageing on wood; the action of certain yeasts; and the breakdown of certain phenolic compounds during storage.

Importance

Vanillin is a positive flavour note in oaked wines. It imparts a creamy aroma and smooth mouthfeel when present at low levels in both red and white wines. It can also develop during aging of wines which are rich in certain phenolic compounds such as 4-vinyl guaiacol. Formation of vanillin during ageing on oak can be stimulated by malo-lactic bacteria.

CAS registry number

The CAS registry number of vanillin is 121-33-5.

Other names

• 4-formyl-2-methoxyphenol
• 4-hydroxy-3-methoxybenzaldehyde
• 4-hydroxy-5-methoxybenzaldehyde
• 4-hydroxy-meta-anisaldehyde
• para-hydroxy-meta-methoxybenzaldehyde
• 2-methoxy-4-formyl phenol
• 3-methoxy-4-hydroxybenzaldehyde
• methyl protocatechuic aldehyde
• protocatechualdehyde-3-methyl ether
• vanillaldehyde
• vanillic aldehyde
• para-vanillin
• p- vanillin

Remarks

The amount of vanillin formed during barrel ageing is a function of the wine, choice of oak, and age of the wood.

Threshold distribution

Capsules per pot

10