|
Polyphenols 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] |
Shiraz Grapes
Shiraz (; fa, شیراز, Širâz ) is the fifth-most-populous city of Iran and the capital of Fars Province, which has been historically known as Pars () and Persis. As of the 2016 national census, the population of the city was 1,565,572 people, and its built-up area with Sadra was home to almost 1,800,000 inhabitants. A census in 2021 showed an increase in the city's population to 1,995,500 people. Shiraz is located in southwestern Iran on the () seasonal river. Founded in the early Islamic period, the city has a moderate climate and has been a regional trade center for over a thousand years. The earliest reference to the city, as ''Tiraziš'', is on Elamite clay tablets dated to 2000 BCE. The modern city was restored or founded by the Arab Umayyad Caliphate in 693 CE and grew prominent under the successive Iranian Saffarid and Buyid dynasties in the 9th and 10th–11th centuries, respectively. In the 13th century, Shiraz became a leading center of the arts and letters, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tannin
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', from Medieval Latin ''tannāre'', from ''tannum'', oak bark) refers to the use of oak and other bark in tanning animal hides into leather. By extension, the term ''tannin'' is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong complexes with various macromolecules. The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. Likewise, the destruction or modification of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. While maceration is a technique usually associated with wine, it is used with other drinks, such as Lambic, piołunówka, Campari and crème de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
