How we scored it
Volatile oil from wine lees: fatty-acid ethyl esters and related volatiles, with ethanol and fatty acids from fermentation, all n=1, so 1.0.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Lees from wine making are steam-distilled to recover the volatile oil, sometimes called oil of wine lees. No synthetic route is used for the INCI-defined oil, although synthetic ethyl esters can imitate its scent.
In plain English
A scented oil distilled from the sediment (lees) left after grape juice has fermented into wine, used as a fragrance ingredient. Its aroma comes mainly from fatty-acid ethyl esters formed by the yeast during fermentation.
CosIng definition: Vitis Vinifera Fruit Juice Ferment Lees Oil is the volatile oil obtained from the lees of fermented Vitis Vinifera (Grape) Juice
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2VITIS VINIFERA FRUIT JUICE FERMENT LEES OIL. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3VITIS VINIFERA FRUIT JUICE FERMENT LEES OIL. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=VITIS%20VINIFERA%20FRUIT%20JUICE%20FERMENT%20LEES%20OIL