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In red wine, up to 90% of the wine's phenolic content falls under the classification of flavonoids. These phenols, mainly derived from the stems, seeds and skins are often leached out of the grape during the maceration period of winemaking. The amount of phenols leached is known as extraction.
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds. Vines store sugar in grapes through ...
Compounds found in the seeds, skins and stalks of grapes that contribute vital characteristics to the color, texture and flavor of wine. Two of the most notable phenols in wine include anthocyanins which impart color and tannins which add texture and aging potential. Pipe A Portuguese oak barrel with the capacity of 145 gallons (550 liters ...
Polyphenols (/ ˌpɒliˈfiːnoʊl, - nɒl /) are a large family of naturally occurring phenols. [ 1 ] They are abundant in plants and structurally diverse. [ 1 ][ 2 ][ 3 ] Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning garments.
In wine, 4-vinylphenol can react with other molecules, such as anthocyanidins, to produce new chemical compounds. [2] In white wines vinylphenols are dominant (4-vinylphenol 70-1 150 μg/L, 4-vinylguaiacol 10-490 μg/L) whereas, in red wines, it is the corresponding ethyl phenols .
Phenols are more acidic than typical alcohols. The acidity of the hydroxyl group in phenols is commonly intermediate between that of aliphatic alcohols and carboxylic acids (their pK a is usually between 10 and 12).
Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice ...
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. [1]
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