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Phenols

Term for mostly aromatic and fragrant compounds that are similar to alcohols. They belong to the organic acids with low acidity. Besides simple phenols, there are also many phenolic compounds that are also contained in oak wood, such as lignin. They are also found as a component of the skins, seeds and stems of grapes, whereby the content in red wine grapes is significantly higher than in white wine grapes. However, the finest, most aromatic and desirable phenolic compounds are found in the berry skins, those from the grape seeds are rather undesirable. The phenols are responsible for the characteristic astringent taste impression in red wines.

Phenole - Rotweintraube und Beere

The most important phenolic compounds in wine are the groups of flavonoids (with anthocyanins, catechin, fisetin, quercetin) and tannins, phenolic compounds such as eugenol, resveratrol, salicylic acid, tyrosol and vanillin, as well as other flavouring substances. The phenols are formed more frequently in the grape skins when the sunlight (exposure) is higher, especially in southern wine-growing regions; however, the opposite effect occurs for the anthocyanins when the limit values are exceeded. All substances can polymerise and form new compounds. Such processes also take place during bottle age ing or ageing of wines.

Certain phenols play an important role in wine enjoyment in terms of taste and also contribute to a long shelf life during wine ageing. For some phenolic substances, such as fisetin and especially resveratrol, an extremely positive health effect is postulated due to their antioxidant properties. Too high a proportion in white wine is negatively described in terms of taste as phenolic. See also a list of all wine constituents under total extract.

By Yelkrokoyade - author, CC BY-SA 3.0, link

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