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Wine phenolics.

Andrew L Waterhouse1

  • 1Department of Viticulture and Enology, University of California, Davis, California 95616-8749, USA. alwaterhouse@ucdavis.edu

Annals of the New York Academy of Sciences
|June 21, 2002
PubMed
Summary
This summary is machine-generated.

Wine

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Area of Science:

  • Enology
  • Food Chemistry
  • Plant Biochemistry

Background:

  • Phenolic compounds are key components in wine, originating from grape berries.
  • These compounds significantly influence wine's sensory properties, including bitterness, astringency, and color.
  • Phenolics also play a crucial role in wine preservation and aging potential.

Purpose of the Study:

  • To detail the diverse roles of phenolic substances in wine.
  • To categorize the various types of wine phenolics.
  • To compare phenolic content between red and white wines.

Main Methods:

  • Literature review and chemical analysis of wine composition.
  • Classification of phenolic compounds based on their chemical structure (flavonoids and non-flavonoids).

Related Experiment Videos

  • Quantification of total phenolic content in red and white wine samples.

    • Main Results:

    • Phenolics contribute to bitterness, astringency, and red wine color.
    • Phenolic compounds act as natural preservatives, enabling wine aging.
    • Oxidation of phenolics leads to browning in wine.
    • Red wine contains significantly higher total phenolic content (approx. 200 mg/glass) than white wine (approx. 40 mg/glass).

    Conclusions:

    • Phenolic substances are integral to wine's characteristics, including taste, color, and longevity.
    • The types of phenolics vary, with tannins being predominant but less bioavailable.
    • Significant differences in phenolic concentration exist between red and white wines.