Term for mostly aromatic and fragrant compounds that the alcohols are similar. You are one of the Organic acids with low acidity. In addition to simple phenols, there are also many phenolic compounds that are also found in Oak wood, like that lignin are included. They are also found as part of bowls, cores and stems from grapes, whereby the content in red wine grapes is significantly higher than in white wine grapes. The finest, most aromatic and desirable phenolic compounds can be found in the berries, however, those from the grape seeds are rather undesirable. The phenols are characteristic of that 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 such as eugenol. resveratrol. salicylic acid. tyrosol and vanillin, as well as other flavors. The phenols are particularly prevalent in southern wine growing areas with higher solar radiation ( exposition ) increasingly formed in the berry skins, however, the reverse effect for the anthocyanins occurs when limit values are exceeded. All fabrics can polymerize and create new connections. Such processes also take place during the bottle aging respectively. aging instead of.
Certain phenols play a role in Weingenuss taste very important role and also contribute to the aging of the wine for a long shelf life. For some phenolic substances like fisetin and especially resveratrol, is an extremely positive one due to its antioxidant properties health Effect postulated. A too high proportion in the white wine will taste negative phenolic designated. See also a complete list of all wine ingredients under total extract,