By John Considine and Elizabeth Frankish (Auth.)
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Extra info for A Complete Guide to Quality in Small-Scale Wine Making
This is so whether those are flavors or flavor precursors in their own right or simply basic metabolites such as sugars and amino acids. The only wines that have a character readily identified in the unfermented juice are those of the ‘muscat’ family in which a class of aroma compounds called terpenes is substantially evident in the berry and also in the wine. For the larger part, it is difficult to predict the aroma profile of a wine from that of the unfermented must or intact berry. It is the subtle transformation of minute quantities of chemicals that imparts the sensory experience of a wine.
The hydroxyl groups are reactive, can be oxidized or esterified or form glycosidic linkages generating considerable diversity of composition and arrangements. ), the gallic acids are generally cross-linked, whereas in the gallotannins they are not. Gallic acid is also a minor component of grape seeds. Oak lactone, which exists as two isomers and is also known as ‘whiskey’ lactone, is a component of the aroma profile of beverages matured in oak, but is not a phenolic. , 1997). 13). 12 Examples of the oak-derived heartwood tannins, phenolics and other secondary products found in wines stored in contact with oak.
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.
A Complete Guide to Quality in Small-Scale Wine Making by John Considine and Elizabeth Frankish (Auth.)