Phenolic content in wine: Difference between revisions

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The phenolic compounds in wine include a large group of several hundred chemical compounds, known as polyphenolics, that affect the taste, color and mouthfeel of wine. This large group can be broadly separated into two categories-flavonoids and non-flavonoids. Flavonoids include anthocyanins and tannins which contribute to the color and mouthfeel of the wine. Non-flavonoids include stilbenes such as resveratrol and compounds derived from acids in wine like benzoic, caffeic and cinnamic acid. In wine grapes, phenolics are found widely in the skin, stems and seeds. During the growth cycle of the grapevine, sunlight with increase the concentration of phenolics in the grape berries with the development of phenolics being an important component of canopy management. Most phenols are classified as secondary metabolites and are not active in the primary metabolism and function of the grapevine. They are water soluble and will often secret into the vacuole of grape berries as glycosides. In winemaking, the process of maceration or "skin contact" is used to increase the influence of phenols in wine. Phenolic acids are found in the pulp or juice of the wine and can be commonly found in white wines which usually doesn't go through a maceration period. The process of oak aging can also introduce phenolic compounds to wine, most notably in the form of vanillin which adds vanilla aroma to wines.^[1]

Flavonoids

Catechins
Quercetin
Anthocyanins
Vanillin

Tannins

=Flavor compounds

Non-Flavonoids

Resveratrol

Ester

References

^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 517-518 Oxford University Press 2006 ISBN 0198609906

[Oxford_pg_517-518-1] J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 517-518 Oxford University Press 2006 ISBN 0198609906

[1]

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	The '''[[phenolic]] compounds in [[wine]]''' include a large group of several hundred [[chemical compounds]], known as [[polyphenolics]], that affect the [[taste (wine)\|taste]], [[color (wine)\|color]] and [[mouthfeel (wine)\|mouthfeel]] of wine. This large group can be broadly separated into two categories-[[flavonoid]]s and non-flavonoids. Flavonoids include [[anthocyanin]]s and [[tannin]]s which contribute to the color and mouthfeel of the wine. Non-flavonoids include [[stilbenes]] such as [[resveratrol]] and compounds derived from [[acids in wine]] like [[benzoic (acid)\|benzoic]], [[~~caftaric~~ (acid)\|~~caftaric~~]] and [[cinnamic acid]]. In wine [[grape]]s, phenolics are found widely in the skin, stems and seeds. During the [[growth cycle of the grapevine]], sunlight with increase the concentration of phenolics in the grape berries with the development of phenolics being an important component of [[canopy management]]. Most phenols are classified as [[secondary metabolite]]s and are not active in the primary [[metabolism]] and function of the grapevine. They are [[water soluble]] and will often secret into the [[vacuole]] of grape berries as [[glycosides]]. In [[winemaking]], the process of [[maceration (wine)\|maceration]] or "skin contact" is used to increase the influence of phenols in wine. Phenolic acids are found in the [[pulp]] or juice of the wine and can be commonly found in white wines which usually doesn't go through a maceration period. The process of [[oak (wine)\|oak aging]] can also introduce phenolic compounds to wine, most notably in the form of [[vanillin]] which adds [[vanilla]] aroma to wines.<ref name="Oxford pg 517-518"> J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 517-518 Oxford University Press 2006 ISBN 0198609906 </ref>		The '''[[phenolic]] compounds in [[wine]]''' include a large group of several hundred [[chemical compounds]], known as [[polyphenolics]], that affect the [[taste (wine)\|taste]], [[color (wine)\|color]] and [[mouthfeel (wine)\|mouthfeel]] of wine. This large group can be broadly separated into two categories-[[flavonoid]]s and non-flavonoids. Flavonoids include [[anthocyanin]]s and [[tannin]]s which contribute to the color and mouthfeel of the wine. Non-flavonoids include [[stilbenes]] such as [[resveratrol]] and compounds derived from [[acids in wine]] like [[benzoic (acid)\|benzoic]], [[Caffeic (acid)\|caffeic]] and [[cinnamic acid]]. In wine [[grape]]s, phenolics are found widely in the skin, stems and seeds. During the [[growth cycle of the grapevine]], sunlight with increase the concentration of phenolics in the grape berries with the development of phenolics being an important component of [[canopy management]]. Most phenols are classified as [[secondary metabolite]]s and are not active in the primary [[metabolism]] and function of the grapevine. They are [[water soluble]] and will often secret into the [[vacuole]] of grape berries as [[glycosides]]. In [[winemaking]], the process of [[maceration (wine)\|maceration]] or "skin contact" is used to increase the influence of phenols in wine. Phenolic acids are found in the [[pulp]] or juice of the wine and can be commonly found in white wines which usually doesn't go through a maceration period. The process of [[oak (wine)\|oak aging]] can also introduce phenolic compounds to wine, most notably in the form of [[vanillin]] which adds [[vanilla]] aroma to wines.<ref name="Oxford pg 517-518"> J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 517-518 Oxford University Press 2006 ISBN 0198609906 </ref>

	==Flavonoids==		==Flavonoids==