Phenols in Winemaking
Definition - What are Phenols in Winemaking?
Phenols in winemaking refer to a diverse group of chemical compounds naturally found in grapes that contribute significantly to the taste, color, and mouthfeel of wine. These compounds include tannins, color pigments (anthocyanins), and flavor compounds (such as flavonoids). Phenols are extracted from the skins, seeds, and stems of grapes during the winemaking process, especially during maceration and fermentation. The concentration and composition of phenols in wine can greatly influence its aging potential, structure, and complexity.
Winemaker's Approach to Phenols
Managing phenolic content is a crucial aspect of winemaking, particularly for red wines, where the desired tannic structure and color are derived from these compounds. The winemaker's techniques, such as adjusting the duration of skin contact and the use of oak barrels for aging, can manipulate phenolic extraction and influence the wine's style. The interplay of phenols with other wine components is a delicate balance that can define the wine's character and its ability to mature over time.
