vanillin

4.0 mg per capsule

Vanilla, like ice cream, or oak-aged wine”

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of vanilla character. Vanillin imparts a creamy aroma and smooth mouthfeel to both red and white wines at low concentrations. Development of this flavour is associated with oak ageing. The amount of vanillin formed is a function of wine composition, choice and treatment of oak, the age of the wood at the time of maturation and - of course - the maturation time.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

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
Graph
Capsules per pot
10
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