Examples

• The deep color and robust tannins in a Cabernet Sauvignon are due to high levels of phenolic compounds.
• The use of new oak barrels can increase the phenolic content of a wine, adding complexity and structure.
• Phenolic compounds contribute to the bitterness and astringency in some white wines, like Sauvignon Blanc.

Etymology

The term 'phenolic' comes from 'phenol,' first isolated in the early 19th century by Friedlieb Ferdinand Runge. 'Phenol' derives from the Greek 'phaino,' meaning 'to shine,' due to its crystalline appearance. The use of 'phenolic compounds' in wine became more widespread in the late 20th century with advances in wine chemistry research.

Usage Notes

Phenolic compounds are discussed in terms of their impact on wine quality, style, and potential faults such as oxidation and bitterness. They are relevant to winemakers and sommeliers when describing wine's tannic structure, color, and aging potential.