Polyphenols
/'pɑliˈfinoʊlz/
Wine-chemistry, Wine-tasting, Wine-production, Health-wine, Wine-aging, Viticulture•Last updated April 28, 2025
Polyphenols are naturally occurring compounds in wine that contribute to its color, flavor, and structure. They are antioxidants that can affect the wine's aging potential and health benefits.
Examples
- The high levels of polyphenols in Cabernet Sauvignon contribute to its deep color and robust structure.
- Pinot Noir, known for its lighter color, typically has lower levels of polyphenols compared to other red wines.
- White wines like Chardonnay can also contain polyphenols, though usually in smaller amounts than red wines.
Etymology
The term 'polyphenol' comes from the Greek words 'poly' meaning many, and 'phenol', referring to a class of organic compounds. It was first used in chemistry in the early 20th century and later applied to wine.
Usage Notes
Polyphenols are discussed in terms of their impact on wine's sensory characteristics, such as astringency and bitterness, and their role in the wine's aging process and potential health benefits.