Ads
related to: what are phenols in wine making kit instructions
Search results
Results from the WOW.Com Content Network
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.
A winemaking practice of fermenting whole grapes that have not been crushed. This intracellular fermentation (as opposed to the traditional extracellular fermentation of wine yeast) tends to produce fruity, deeply colored red wines with low tannins. Casein. A fining agent derived from a milk protein.
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation. [ 1 ] The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are ...
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 ...
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at ...
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 .
4-Ethylguaiacol, often abbreviated to 4-EG, is a phenolic compound with the molecular formula C 9 H 12 O 2. It can be produced in wine and beer by Brettanomyces. [3] It is also frequently present in bio-oil produced by pyrolysis of lignocellulosic biomass. [4]
Winemaking. Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico. Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine -making stretches over millennia.
Ads
related to: what are phenols in wine making kit instructions