Vanilla: n. The aroma of vanilla is found in wines aged in new oak barrels (see the great Burgundy and the great Bordeaux). It is a tertiary aroma of the spice family generated by the degradation of wood during toasting. This finishing toasting operation, by controlling the toasting time and its intensity, makes it possible to express the oenological, aromatic and tannic potential of the oak staves. The vanillin responsible for the aroma of vanilla is a molecule ...
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