By John Considine and Elizabeth Frankish (Auth.)
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Extra resources for A Complete Guide to Quality in Small-Scale Wine Making
1980). 7). 8). , 2007). They are yellowish with absorption maxima in the ultraviolet of approximately 255 and 370 nm. Flavonols occur mainly in the skin and are thought to be a response to ultraviolet light, possibly a protectant. 8 Flavonols from a selection of red and white cultivars grown in the one location, under one management system and harvested at similar maturity. , 2006). 4 Wine Chemistry 31 Tannins Tannins are the most complex phenolics in grapes and wine. Terminology is therefore an issue and not always consistent.
20 Map of levels of free (volatile) monoterpenes in juice extracted from fruit of related Muscat cultivars. , 1975). 20).
Other important aromas arise from the degradation of proteins, peptides and amino acids. On the other hand, acid-based condensation contributes to the formation of colloidal particles or aggregates of highly condensed tannins. These are brown and eventually reach a size at which they precipitate leaving an almost clear, redÀbrown liquor in aged wines. 2. 1 Introduction Phenolics are essential ingredients in wine. They are a source of flavor, of physicality, of color and of reducing potential: wine isn’t wine without them.
A Complete Guide to Quality in Small-Scale Wine Making by John Considine and Elizabeth Frankish (Auth.)