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Phenolic Composition of Natural Wine Types

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Wine Analysis

Part of the book series: Modern Methods of Plant Analysis ((MOLMETHPLANT,volume 6))

Abstract

The diversity of wine types and styles is largely due to extreme variability in concentration and composition of the phenolic constituents, which are also intrinsic to the maturation and ageing of red wines. From vineyard to cellar, the elaboration of fine wines can be broadly interpreted in terms of phenolics management in relation to required sensory characteristics for each particular wine type; for the phenolic composition is affected, qualitatively and quantitatively, by widely variable aspects of vinification and conservation practice.

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Authors
  1. T. C. Somers
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  2. E. VĂ©rette
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Editors and Affiliations

  1. Goldberglein 7, D-8520, Erlangen, Germany

    Hans-Ferdinand Linskens

  2. Department of Biochemistry, Waite Agricultural Research Institute University of Adelaide, Glen Osmond, S.A., 5064, Australia

    John F. Jackson

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Somers, T.C., VĂ©rette, E. (1988). Phenolic Composition of Natural Wine Types. In: Linskens, HF., Jackson, J.F. (eds) Wine Analysis. Modern Methods of Plant Analysis, vol 6. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-83340-3_8

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  • DOI: https://doi.org/10.1007/978-3-642-83340-3_8

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