Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which 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.
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Anthocyanins (wine)Color phenolics (wine)Color phenols (wine)Enological tanninEnological tanninsGrape polyphenolsList of phenolic compounds in wineNatural phenol in grapeNatural phenol in wineNatural phenols and polyphenols in wineNatural phenols in wineOenological tanninPhenol (wine)Phenol winePhenolic (wine)Phenolic compouds in winePhenolic compound (wine)Phenolic compound in winePhenolic compounds (wine)Phenolic compounds found in winePhenolic compounds in grapePhenolic compounds in the grapesPhenolic compounds in the winePhenolic compounds in winePhenolic content (wine)Phenolic levels (wine)Phenolic winePhenolics (wine)Phenolics in winePhenols (wine)Phenols in winePhenols winePolyphenol (wine)Polyphenol in winePolyphenols (wine)Polyphenols from red winePolyphenols in grapePolyphenols in the skinPolyphenols in winePolyphenols wine
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Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which 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.
has abstract
Die Phenole im Wein umfassen e ...... Form des Vanillin einbringen.
@de
Els compostos fenòlics del vi ...... 'àcid cafeic i l'àcid cinàmic.
@ca
Le contenu phénolique du vin f ...... u maturité tannique du raisin.
@fr
The phenolic content in wine r ...... c, caffeic and cinnamic acids.
@en
ワインには、様々な種類の天然フェノールやポリフェノールが含ま ...... 、安息香酸、コーヒー酸、ケイ皮酸等のフェノール酸が含まれる。
@ja
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1,015,503,055
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comment
Die Phenole im Wein umfassen e ...... ., sie scheinen für das Überle
@de
Els compostos fenòlics del vi ...... 'àcid cafeic i l'àcid cinàmic.
@ca
Le contenu phénolique du vin f ...... resvératrol et les acides phén
@fr
The phenolic content in wine r ...... c, caffeic and cinnamic acids.
@en
ワインには、様々な種類の天然フェノールやポリフェノールが含ま ...... 、安息香酸、コーヒー酸、ケイ皮酸等のフェノール酸が含まれる。
@ja
label
Compostos fenòlics del vi
@ca
Contenu phénolique du vin
@fr
Phenole im Wein
@de
Phenolic content in wine
@en
ワインのフェノール
@ja
포도주의 페놀 성분
@ko