Phenolic content in wine
Phenolic content in wine
Phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—that are found in wine. Pronounced as /fɪˈnɒlɪk/, the term 'phenolic' is derived from the word 'phenol', which is a type of chemical compound.
Phenolic compounds are a significant group of chemicals that can affect the taste, color, and mouthfeel of wine. They are found in the skins, seeds, and stems of grapes, and are transferred into the wine during the winemaking process.
Types of Phenolic Compounds
There are several types of phenolic compounds that are found in wine, including:
- Flavonoids: These are the most abundant phenolic compounds in wine. They include anthocyanins, which give red wine its color, and tannins, which contribute to the bitterness and astringency of the wine.
- Non-flavonoids: These are less common, but still significant. They include resveratrol, which has been linked to a number of health benefits.
Health Benefits
Phenolic compounds in wine, particularly red wine, have been associated with a range of health benefits. These include antioxidant properties, cardiovascular benefits, and potential anti-cancer effects. However, it's important to note that these benefits are usually associated with moderate wine consumption.
See Also
External links
- Medical encyclopedia article on Phenolic content in wine
- Wikipedia's article - Phenolic content in wine
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