Phenolics

Intermediate Chemistry & Science

feh-NOL-iks

Definition

A large family of chemical compounds affecting wine color, flavor, and texture.

Im Detail

Phenolics include anthocyanins (color), tannins (astringency), flavonols (bitterness), and stilbenes (resveratrol). They are extracted from grape skins, seeds, and oak during maceration and aging. Red wine has 10x more phenolics than white. Phenolics are powerful antioxidants and contribute to wine's health associations. They polymerize with age, affecting color and texture evolution.

Details

Kategorie
Chemistry & Science
Schwierigkeit
Intermediate
Aussprache
feh-NOL-iks

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