Phenolic content in wine

Phenolic compounds found in wine are natural phenol and polyphenols and they happen naturally.  These include a large group of several hundred chemical compounds that affect the taste, color and smoothness of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins (enocyanin), flavanol monomers (catechins) and flavanol polymers (proanthocyanidins).

This large group of natural phenols can be separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which help create the color and smooth feeling of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids.

References

Category:Wine