Phenolics
Intermediate Chemistry & Sciencefeh-NOL-iks
Definisi
A large family of chemical compounds affecting wine color, flavor, and texture.
Mendalam
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.
Panduan Terkait
- Cabernet Sauvignon: The King of Red Grapes
- Douro Valley: Port and Beyond
- Mendoza: Malbec Capital of the World
- Barossa Valley: Australia's Bold Reds
- Red Wine and Red Meat: A Classic Match
- How to Taste Wine Like a Professional
- The Chemistry of Wine Color
- Climate Change and the Future of Wine
- Yeasts and Fermentation Strains: The Invisible Winemakers
- Water Stress and Vine Management
- Winery Wastewater: Environmental Challenges
- UV Light and Grape Chemistry
- Wine and Health: What the Research Says
- Resveratrol: The Compound Behind the Headlines
- The French Paradox Explained
- Sulfites in Wine: Allergies and Sensitivities
- Wine Headaches: Causes and Prevention
Detail
- Kategori
- Chemistry & Science
- Tingkat Kesulitan
- Intermediate
- Pengucapan
- feh-NOL-iks