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Castavinol C3
Castavinol C3 is a castavinol, a natural phenolic compound found in red wines.Castavinol, a new series of polyphenols from Bordeaux red wines. Chantal Castagnino and Joseph Vercauteren, Tetrahedron Letters, Volume 37, Issue 43, 21 October 1996, pp. 7739-7742, See also * phenolic compounds found in wine References External links 1996 : Les molécules des futurs millésimes Bordelais ? C. Castagnino, C. Chèze and J. Vercauteren, Bull. Soc. Pharm. Bordeaux, 1997, 136, pp. 19-36(French) Flavonoid glucosides {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castavinol
Castavinols are natural phenolic compounds found in red wines.Castavinol, a new series of polyphenols from Bordeaux red wines. Chantal Castagnino and Joseph Vercauteren, Tetrahedron Letters, Volume 37, Issue 43, 21 October 1996, pp. 7739-7742, These molecules are colorless and are derived from anthocyanin pigments. Thus their formation leads to a wine color The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, ... loss. Known molecules * Castavinol C1 * Castavinol C2 * Castavinol C3 * Castavinol C4 References External links 1996 : Les molécules des futurs millésimes Bordelais ? C. Castagnino, C. Chèze and J. Vercauteren, Bull. Soc. Pharm. Bordeaux, 1997, 136, pp. 19-36(French) Flavonoids {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Rose * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The top 21—50 red grape varieties by acreage are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * Corvina Veronese * Criolla Grande * Croatina * Dolcetto * Dornfeld ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Compounds Found 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. Origin of the phenolic compounds The natural phenols are not evenly distributed within the fruit. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols (catechins, proanthocyanidins and flavono ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
