Phenolic Content In Wine
The phenolic compounds - natural phenol and polyphenols - in wine include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories - flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids.
Read more about Phenolic Content In Wine: Origin of The Phenolic Compounds, Grape Polyphenols, Phenols From Oak Ageing, Natural Phenols and Polyphenols From Cork Stoppers, Non Exhaustive List of Phenolic Compounds Found in Wine, See Also
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