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Phenolic content in wine
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<p>Phenolic compounds—<a href="/facts/Natural_phenol/sMCro6sW">natural phenol</a> and <a href="/facts/Polyphenol/H6Q7QIQH">polyphenols</a>—occur naturally in <a href="/facts/Wine/JF0wHs7y">wine</a>. These include a large group of several hundred <a href="/facts/Chemical_compound/37FXqqtv">chemical compounds</a> that affect the <a href="/facts/Taste_(wine)/F2ah9jhX">taste</a>, <a href="/facts/Color_(wine)/S5dvtwMT">color</a> and <a href="/facts/Mouthfeel_(wine)/rBy2P0Sg">mouthfeel</a> of wine. These compounds include <a href="/facts/Phenolic_acid/AzjpYfBw">phenolic acids</a>, <a href="/facts/Stilbenoid/tTqUnyL2">stilbenoids</a>, <a href="/facts/Flavonol/cFmUlN8u">flavonols</a>, <a href="/facts/Dihydroflavonol/R2TGKeSP">dihydroflavonols</a>, <a href="/facts/Anthocyanin/eUY12Frv">anthocyanins</a>, <a href="/facts/Flavanol/W2h9843C">flavanol</a> monomers (<a href="/facts/Catechin/EaYR3n8G">catechins</a>) and <a href="/facts/Flavanol/W2h9843C">flavanol</a> polymers (<a href="/facts/Proanthocyanidin/QpD5hGkc">proanthocyanidins</a>). This large group of natural phenols can be broadly separated into two categories, <a href="/facts/Flavonoid/J7FEAtLE">flavonoids</a> and non-flavonoids. Flavonoids include the <a href="/facts/Anthocyanin/eUY12Frv">anthocyanins</a> and <a href="/facts/Tannin/vKIvHoTX">tannins</a> which contribute to the color and mouthfeel of the wine. The non-flavonoids include the <a href="/facts/Stilbenoid/tTqUnyL2">stilbenoids</a> such as <a href="/facts/Resveratrol/5sF3fvl7">resveratrol</a> and <a href="/facts/Phenolic_acid/AzjpYfBw">phenolic acids</a> such as <a href="/facts/Benzoic_(acid)/7HrmrBYS">benzoic</a>, <a href="/facts/Caffeic_acid/QrdjMYzV">caffeic</a> and <a href="/facts/Cinnamic_acid/2oBQIQIw">cinnamic</a> acids. </p>