Phenolics
Intermediate Chemistry & Sciencefeh-NOL-iks
Definition
A large family of chemical compounds affecting wine color, flavor, and texture.
In Depth
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.
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Details
- Category
- Chemistry & Science
- Difficulty
- Intermediate
- Pronunciation
- feh-NOL-iks