Glossary

Phenolics

/fee-NOL-iks/

Chemical compounds affecting color, texture, and flavor.

WinemakingTasting

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.

Related Terms

tanninanthocyaninspolyphenols

See Also

extractionmaceration
pHBack to GlossaryPhylloxera

Reference

More terms starting with P

Palate

The taste and texture sensations of wine in the mouth.

Parcelle

A specific plot of vineyard land.

Perlage

The quality and behavior of bubbles in sparkling wine.

Petrol

Kerosene-like aroma in aged Riesling.

pH

Measure of acidity strength in wine.

Phylloxera

Root-feeding pest that devastated European vineyards.