葡萄酒酿造科学英文资料：Phenolics, Sue Blackmore.pptxVIP

So much about producing quality red wines are about phenolic compound management. Phenolic compounds give us : Colour Structure, mouthfeel Potential bitterness and astringency;Fruit receival - how much fruit is crushed (if at all) - whole berry % - any stems left in? Maceration - Types? Cap management. - How? - How often? - Using? Use of barrels. - Types? - % new, size - time in barrel Addition of tannin Fining; Grape Phenolics Summary;1. Non-flavonoids Gallic acid (building block) Mainly from grapes seeds, stems and barrels Present as free gallic acid