Oak Flavour: Phenolic aldehydes

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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vanillin, a product of lignin degradation, is the best-known member of this group. Toasting increases the level of these (although they decrease at high toast levels), as does seasoning in the open air. barrel fermentation reduces their level because yeast metabolism reduces, for example, aromatic vanillin to odourless vanillic alcohol.