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p-Phenylenediamine (PPD) is an organic compound with the formula C 6 H 4 (NH 2) 2. This derivative of aniline is a white solid, but samples can darken due to air oxidation. [1] It is mainly used as a component of engineering polymers and composites like kevlar. It is also an ingredient in hair dyes and is occasionally used as a substitute for ...
Tannins are found in the skin, stems, and seeds of wine grapes but can also be introduced to the wine through the use of oak barrels and chips or with the addition of tannin powder. The natural tannins found in grapes are known as proanthocyanidins due to their ability to release red anthocyanin pigments when they are heated in an acidic ...
Phenolic compounds found in wine that may contribute to off odors and flavors that are considered wine faults. The most common types of volatile phenols found in wine are ethyl and vinyl phenols . To a limited degree some volatile phenols may contribute pleasing aromas that add to a wine's complexity, such as ethyl-4-guaiacol which imparts a ...
A corked wine has nothing to do with bits of broken cork floating in it. “Corked” means that a specific cork has been infected with snappily titled 2,4,6-trichloroanisole (TCA for short).
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 and the presence of secondary compounds.
Phenylenediamine may refer to: o-phenylenediamine or OPD, a chemical compound C 6 H 4 (NH 2) 2; m-phenylenediamine or MPD, a chemical compound C 6 H 4 (NH 2) 2;
A 2024 study found that drinking red wine may significantly decrease certain markers of inflammation related to atherosclerosis—plaque buildup on the artery walls. Interestingly, this was true ...
The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body. The release of enzymes inhibits oxidation which improves some of the aging potential of the wine. The mannoproteins improve the overall stability of the proteins in the wine by reducing the amount of tartrates that are ...