Cinnamic acid, a derivative of phenylalanine, composes a relatively large family of organic acid isomers
that are extracted from plants or synthesized in the laboratory or chemical factory. Most famous as the phenolic compound that gives oil of cinnamon its characteristic odor and flavor, cinnamic acid appears to have antibacterial, antifungal, and parasite fighting abilities. In wine, cinnamic acid and its derivatives join benzoic acid derivatives and flavinoids in creating pigments and tannin agents that give each vintage it characteristic bouquet and color.
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