Phenolics: A large group of compounds, found in grapes and wine, including many color, tannin and flavor compounds.
Phenolics
Compounds found in wine, mostly coming from grape skins. These include TANNIN and flavour compounds. Also important in making wine beneficial to health: lowering blood pressure and risk of heart disease.
phenolics, varied group of compounds found mainly in skins, stems and seeds in the case of grapes. They include anthocyans, tannins and many flavour compounds.
phenolics: A diverse group of naturally occurring chemical compounds derived from the skins and seeds of grapes and to a lesser extent from oak wood.
Phenolics
are chemical compounds found in wines; they include tannins, color pigments and flavor compounds
Phylloxera
insect that destroyed most of the world's vineyards in the 19th century ...
PHENOLICS
Substances extracted from the skins of grapes tat provide the color and texture of red wine.
PETITE CHAMPAGNE
No relation to Champagne it comes from the second region of Cognac.
Phenolics: A term to include all of the various types of compounds having the general chemistry of phenols. Grape and wine pigments are phenolics, as is tannin. See polyphenols.
phenolics...
Natural colour pigments, tannins and flavour compounds present in grapes, particularly in the grape skins. Potentially astringent.
phylloxera...
When dealing with wine phenolics this term is used for compounds with an average of 2-5 subunits
Organoleptic
The aroma and taste properties of a material
Oxidized ...
Tannins are part of the phenolic family and as wine ages, molecules of these phenolics link together forming longer and longer chains. Eventually, these large molecules fall out of the liquid and form part of what is called the sediment.
Body The impression of weight, fullness or thickness on the palate; usually the result of a combination alcohol, sugar, dissolved solids (including sugars, phenolics, minerals and acids) and, to a lesser extent, glycerin.
For the most part grapes reached the wineries with a fine balance of potential alcohol, phenolics and acidity - with the lack of rain ensuring there was very little evidence of rot.
Composed of roughly 85% water, 12% ethyl alcohol, a touch of tartaric, malic and several other acids, wine also contains various sugars and carbohydrates, less common alcohols, aromatic aldehydes, ketones, phenolics, enzymes, pigments, many vitamins, ...
They may be different in colour, ranging from pale green to dark purple/blue, almost black, have skins of varying thickness, and diverse chemical compositions. These may be expressed most obviously as different levels of acidity, sugar, or phenolics ...
 See also: Grape, Quality, Wine, Skins, Taste
  
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