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Additional
phenols (wine)
English Wikipedia - The Free Encyclopedia
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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.
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