COGNAC OIL Property

Density 

0.870 g/mL at 25 °C

refractive index 

n20/D 1.4280

FEMA 

2331 | COGNAC OIL, GREEN

Flash point:

152 °F

form 

liquid

Odor

at 100.00 %. winey fermented green grape fusel

Odor Type

herbal

EPA Substance Registry System

Oils, cognac (8016-21-5)

Safety

Hazard Codes 

Xi

Risk Statements 

36/38

Safety Statements 

26

WGK Germany 

1

RTECS 

RJ3690975

Toxicity

Both the acute oral LD₅₀ value in mice and the acute dermal LD₅₀ value in guinea pigs exceeded 5 g/kg (Moreno, 1974).

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

Precautionary statements

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

P337+P313IF eye irritation persists: Get medical advice/attention.

COGNAC OIL Chemical Properties,Usage,Production

Chemical Properties

Lie de vin oil (green cognac oil or wine lees oil) is obtained by steam distillation of the yeast and other sediments (lees) formed in wine. It is a green to bluish-green liquid with a characteristic cognac aroma.
d²⁵₂₅ 0.864–0.870; n²⁰_D 1.4275-1.4295; α_D ?1° to +2°; acid number: 32–70; ester number: 200–245; solubility: 1 vol in at least 2 vol of 80% ethanol.
Liede vinoil consistsmainlyof the ethyl andisoamyl esters of fatty acids, formed during fermentation. It is used mostly in flavor compositions; only very small amounts are employed in perfume compositions.

Chemical Properties

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).
Cognac white oil is obtained by rectifying raw cognac oil. Cognac white oil exhibits an intense, green, herbaceous odor with a fruity undertone.

Chemical Properties

Cognac is a by-product from the distillation of cognac (brandy). It is present in cognac to the extent of approximately 2%. The aromatic substances present in cognac oil are derived partly from the activities of the particular yeast used and partly from the fermented grapes. It has an intensely strong, almost harsh fruity, oily-fatty, yet green herbaceous odor of outstanding tenacity and great diffuse power. Also see Cognac Green and Cognac White oil.

Physical properties

Cognac green oil is a green to bluish-green liquid. It is soluble in most fixed oils and in mineral oil. It is very slightly soluble in propylene glycol and is insoluble in glycerin.
Cognac white oil may appear slightly yellow

Physical properties

Cognac oil is a pale-yellow or greenish, somewhat oily liquid.

Occurrence

Found in the yeast and other sediment in wine lees.

Preparation

By steam distillation of the yeast and other sediment in wine lees.

Definition

Extractives and their physically modified derivatives. Wine lees oil.

Essential oil composition

Contains aldehydes (acetaldehyde, cuminaldehyde, formaldehyde), acetone, various esters, acids and alcohols.

General Description

Cognac oil is mainly found in wine lees, produced due to the fermentation of yeast and other sediments. It is responsible for the cognac aroma of the wine.