Construct · 1 fields · 1 citations
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In enology the phenolics are a broad class of grape- and oak-derived compounds, including anthocyanins, flavan-3-ols, tannins, and phenolic acids, that give wine much of its colour, astringency, bitterness, and capacity to age. Their extraction and reactions during fermentation and maturation shape a red wine's mouthfeel and stability. Waterhouse's 2002 Wine phenolics reviews these compound classes and their roles. The referent is a set of plant secondary metabolites in wine, measured as concentrations of specific compounds, and it is unrelated to a synthetic phenol-formaldehyde plastic apart from the shared phenol ring in the name.[1]
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