葡萄酒酿造科学英文资料：Grape_Phenolic_compounds.docVIP

Grape Phenolic compounds: Can be divided into two groups: non-flavonoid (hydroxybenzoic and hydroxycinnamic acids and stilbenes) and flavonoid compounds (anthocyanins, flavan-3-ols and flavonols). 1. Non-flavonoids Gallic acid- hydroxybenzoic acid. The main sources of gallic acid in wine are grape seeds and oak cooperage. Gallic acid is present in seeds as free gallic acid and as an ester attached to procyanidin polymers. Gallic acid is also present in grape stems and may be increased by whole cluster fermentations. Gallic acid concentrations range from 10 100 mg/L. High end – associated w