Wine lees CO2 extract (CAS 8016-21-5) — Balsamic Base Note Fragrance Ingredient
Wine lees CO2 extract
CAS 8016-21-5
What Is Wine lees CO2 extract?
Wine lees CO2 extract is a natural fragrance ingredient derived from the sediment of fermented wine. You’ll encounter its rich, vinous character in luxury perfumes and gourmand fragrances. This extract captures the essence of aged wine barrels and fermented grapes. It matters because it adds unparalleled depth and complexity to fragrances, bridging fruity and woody accords with a hint of boozy sophistication.
Safety Profile
USE WITH AWARENESSWhat Does Wine lees CO2 extract Smell Like?
A deep, intoxicating aroma reminiscent of ancient wine cellars – starts with jammy blackcurrant and prune notes that evolve into a heart of oaky vanillins and fermented grape skins. The dry-down reveals leathery tannins and a whisper of balsamic vinegar complexity. Like sniffing a well-aged Bordeaux left open in a cedar-lined study, with undertones of dried figs and tobacco.
In Famous Fragrances
Fragrance associations may not reflect actual formulations.
Used here to amplify the ambery-saffron core with vinous depth, creating a shimmering effect between the sharp metallic notes and warm woody base.
The wine lees extract bridges the rose-oud accord with a velvety fermented fruit character, softening the oud’s medicinal edge.
Chemistry, Properties & Perfumer Guide
The Chemistry
Wine lees CO2 extract is a complex mixture of fermentation byproducts obtained through supercritical carbon dioxide extraction. This method preserves delicate aromatic compounds including ethyl esters, oak lactones, and phenolic aldehydes that would be damaged by steam distillation. The extract contains varying ratios of tartaric acid, residual sugars, and yeast autolysis products depending on the wine varietal source.
Physical & Chemical Properties
| Appearance | Dark viscous liquid |
|---|---|
| Solubility | Soluble in ethanol, insoluble in water |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Fine Fragrance | 0.5-2% | Up to 5% | Powerful modifier |
| Home Fragrance | 0.1-0.5% | Up to 1% | Use sparingly |
Classic Accords
Tip: Balance with clean musks to prevent excessive heaviness in the dry-down.
Alternatives & Comparisons
Offers similar boozy notes but with brighter top notes and less sediment character.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
No IFRA restrictions. Classified as natural complex substance.
RIFM Assessment
Considered safe at current usage levels based on wine consumption history.
Sustainability
Sourced as a byproduct of winemaking, making it a circular economy material. CO2 extraction avoids solvent waste but requires significant energy input. Synthetic alternatives exist but lack the full complexity.
Explore Wine lees CO2 extract
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References
- Ebeler SE (2001). Analytical chemistry: unlocking the secrets of wine flavor. Food Reviews International. DOI 10.1081/FRI-100104704
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
Report a data errorIngredient Data Sheet
CAS 8016-21-5Odor & Flavor
| Cognac green oil is formed during the fermentation of yeast and other sediments in wine lees or from the residual cakes of wine expression in 0.07 to 0.12% and 0.036 and 0.066% yields, respectively. It is the primary constituent responsible for the distinct cognac aroma in wines (i.e., a fruity note).📖 Fenaroli |
Regulatory Status
| IOFI Classification | Natural📖 Fenaroli |
Physical data: PubChem (NIH/NLM), U.S. EPA CompTox Dashboard, EPA OPERA models, RDKit. Odor & flavor: Arctander (Perfume & Flavor Chemicals), Fenaroli's Handbook of Flavor Ingredients, Leffingwell. Thresholds: van Gemert (Compilations of Odour Threshold Values). Regulatory: IFRA Standards 51st, FEMA GRAS. Trade names: Surburg (Common Fragrance & Flavor Materials). All data compiled and cross-referenced for perfumertools.com.
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