tannins are in the phenol chemical group. Phenols (tannins) in wine give it the bitter or astringent taste.
Bitter compounds found in the skins, seeds and stems of the grape.
Alarge group of compounds found mainly in the skins and seeds of the grape. They include the flavonoids, anthocyanins and tannins. During the ageing process of wines many of these are precipitated out. Evidence suggests that red wine will offer greater protection against heart disease than white wine due to its' higher concentration of phenolics.
The varied group of compounds found mainly in the skins, stems and seeds of grapes. They include anthocyans, tannins and many flavor compounds. Precipitated, they form an important part of wine's sediment and play a considerable role in a wine's aging. Some scientific research is said to show that Phenols--which are present in red wine--are helpful in reducing the risk of heart disease in certain people.
varied group of compounds found mainly in skins, stems and seeds in the case of grapes. They include anthocyans, tannins and many flavour compounds. Precipitated, they form an important part of wine's sediment and play a considerable role in wine ageing. Red wines are much higher in phenolics than white, which is why red wine is better at protecting against heart disease.
a large group of substituted phenolic compounds that give color and astringent taste to foods.
Chemical compounds naturally existing in grape stems, skins, seeds, juice, and pulp that are related to both the color and the final development of flavor in red wines in particular (they do exist in white grapes, but to a much lesser extent than in red grapes). The chemical reactions in winemaking that rely on phenolics are many and complex, and relate to the development of color, tannin, and taste in wine. Phenolic reactions begin when grape skins are crushed and the chemicals exposed to the acidic grape juice. Alcoholic fermentation accelerates extraction of phenolics.
Compounds found in wine, mostly coming from grape skins. These include TANNIN and flavour compounds. Also important in making wine beneficial to health: lowering blood pressure and risk of heart disease.
A large group of compounds, found in grapes and wine, including many color, tannin and flavor compounds.
Bitter compounds abundant in the skins, seeds and stems of grapes. Wines are sometimes described as phenolic when they display excessive bitterness or astringency.
Antiseptic and anti-inflammatory compounds which contain a benzene ring directly substituted with one or more hydroxyl groups. Found in many plants and include lignin, the flavonoids, salicylic acid, thymol, coumarin and catchecol.
Plant compounds (structurally characterized by an alcohol group on an aromatic ring) that impart a variety of functions to plants, including defence mechanisms and interactions with other organisms. Phenolics can also determine plant properties such as flavour and palatability.
Substances extracted from grape skins that provide the color and texture for red wine, specifically, anthocyanins, flavones and tannins.
Substances found in the grapes and wine that determine colours, aromas and the wine structure. Such substances are for example, the tannins.
A large group of compounds, found in grapes and wine, including many colour, tannin and flavour compounds.
