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6. Phenolic Compounds

  1. P. Ribéreau-Gayon Faculty of Enology1,
  2. Y. Glories Faculty of Enology1,
  3. A. Maujean2,
  4. D. Dubourdieu Faculty of Enology1

Published Online: 9 JUN 2006

DOI: 10.1002/0470010398.ch6

Book Title

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D. (2006) Phenolic Compounds, in Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010398.ch6

Author Information

  1. 1

    Victor Segalen University of Bordeaux II, France

  2. 2

    Laboratory of Enology, University of Reims-Champagne-Ardennes, France

Publication History

  1. Published Online: 9 JUN 2006
  2. Published Print: 24 MAR 2006

ISBN Information

Print ISBN: 9780470010372

Online ISBN: 9780470010396

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CHAPTER TOOLS

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Keywords:

  • anthocyanins and tannins;
  • anthocyanin and tannin assays;
  • phenolic compounds;
  • phenolic acids and derivatives;
  • flavonoids;
  • anthocyanin breakdown reactions;
  • anthocyanins thermal degradation;
  • anthocyanin copigmentation reactions;
  • sweet and dry white wines

Summary

This chapter contains sections titled:

  • Introduction

  • Types of substances

  • Chemical properties of anthocyanins and tannins

  • Anthocyanin and tannin assays—organoleptic properties

  • Evolution of anthocyanins and tannins as grapes ripen

  • Extracting tannins and anthocyanins during winemaking

  • Chemical reactions occurring during barrel and bottle aging

  • Precipitation of coloring matter (color stability)

  • Origin of the color of white wines

  • References

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