Abstract
Variations in wine types and styles are largely due to the concentration and composition of wine phenols. From the vineyard to production and aging, fine wines can be viewed in terms of management of phenolic compounds. Phenols are responsible for red wine color, astringency, and bitterness; they contribute to the olfactory profile; serve as important oxygen reservoirs and as substrates for browning reactions.
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© 1995 Springer Science+Business Media Dordrecht
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Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1995). Phenolic Compounds and Wine Color. In: Wine Analysis and Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6978-4_7
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DOI: https://doi.org/10.1007/978-1-4757-6978-4_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-6980-7
Online ISBN: 978-1-4757-6978-4
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