Name for mostly aromatic and fragrant compounds, which the alcohols are similar. They are among the Organic acids with low acidity. In addition to simple phenols, there are also many phenolic compounds that are also available in Oak wood like that lignin are included. Likewise they are found as part of bowls, cores and stems of grapes, where 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 grape skins, those from the grape seeds are rather undesirable. The phenols are characteristic astringent Taste impression in red wines responsible.
The most important phenolic compounds in wine are the groups of flavonoids (With anthocyanins. catechin. fisetin. quercetin ) and tannins, phenolic compounds like eugenol. resveratrol. salicylic acid. tyrosol and vanillin, as well as other flavors. All these substances can polymerize creating new and complex connections. Such processes also take place during the bottle aging instead of.
Certain phenols play in the Weingenuss taste a very important role and also contribute to the aging of the wine for a long shelf life. For some phenolic substances, such as Fisetin and especially resveratrol, is a very positive because of its antioxidant properties health Effect postulated. Too high a proportion in white wine tastes negative than phenolic designated. See also a complete listing of all wine ingredients below total extract,