Phenolics in Red Wines

It is in red wine production that the impact of phenolics is most influential in determining wine style and quality. We know that what is happening in wine on a chemical basis will influence choices regarding processing options and timing of activities for different wine styles. In this article, we’ll explore how polyphenolics are extracted into red wine and how some processing options impact this extraction. Phenolic Extraction as a Function of Molecular Size & Grape Berry Physiology Molecular size and the location of the phenolic compound have a big impact on when and how much of a particular type of phenolic compound is extracted into wine. Anthocyanins, the phenolic compounds that contribute color to wines, are found predominantly in the skins in most grape varieties (there are a few grape varieties, called “teinturier” varieties, that also have anthocyanins in the pulp). Tannin compounds, the other really important group of phenolic compounds in red wine, are found in the skins, seeds, and pulp of grapes. Color and tannin molecules found in the skin may be relatively easily extracted into the