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LC chromatograms at 280 nm of a pinot red wine (top), a Beaujolais rosé (middle) and a white wine (bottom). The picture shows peaks corresponding to the different phenolic compounds. The hump between 9 and 15 minutes corresponds to the presence of tannins, mostly present in the red wine.
280 nm 45 min LC chromatogram of a red wine, showing mainly phenolic compounds. Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity ...
The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. [1] The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. [2]
A new study from UC Davis looks at the properties of red wine that result in a headache. Here's what the study says, and what it means for a wind-down drink. Actually, Tannins Might Not Be Causing ...
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In red musts, this increases color and tannin extraction. [2] After fermentation, the force of gravity may eventually cause the wine to "fall bright" or clarify naturally, as the larger suspended particles gradually settle to the bottom of the storage vessel. The wine can then be siphoned or "racked" off the compact solids into a new container. [3]
Proanthocyanidins are the principal polyphenols in red wine that are under research to assess risk of coronary heart disease and lower overall mortality. [42] With tannins, they also influence the aroma, flavor, mouth-feel and astringency of red wines. [43] [44]
Wines with high levels of phenols include Cabernet Sauvignon, Nebbiolo and Syrah. [4] The white wines with the longest aging potential tend to be those with a high amount of extract and acidity (such as Riesling). The acidity in white wines, acting as a preservative, has a role similar to that of tannins in red wines.