Phenolics
/fee-NOL-iks/Chemical compounds affecting color, texture, and flavor.
Full Definition
Phenolics are a large class of compounds including tannins, anthocyanins (color), and flavonoids. They contribute to wine color, structure, mouthfeel, and aging ability. Extracted from skins, seeds, and stems during maceration, and from oak during barrel aging. Total phenolics are measured and influence wine style and longevity.