Wine Phenolics

@article{Waterhouse2002WineP,
  title={Wine Phenolics},
  author={Andrew L. Waterhouse},
  journal={Annals of the New York Academy of Sciences},
  year={2002},
  volume={957}
}
  • A. Waterhouse
  • Published 1 May 2002
  • Medicine
  • Annals of the New York Academy of Sciences
Abstract: Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics. Third, the phenolics are the key wine preservative and the basis of long aging. Lastly, since phenolics oxidize readily, they are the component that suffers owing to oxidation and the substance that turns brown in… Expand
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