Professor James Kennedy of California State University at Fresno, pointed out that phenolics are essential in wine because of their impact on “the visual, aromatic, and tactile properties of wine.” The color of a red wine and the stability of that color, for instance, is entirely due to how phenolics come together during vinification, in particular as anthocyanins combine with tannins—or not. Texture and length on the palate is also largely due to phenolic components—in particular, the quantity of tannins present, as well as the length of their molecular chains.
What a great endorsement for utilizing CropBioLife – a flavonoid product with a documented record of improving wine phenolics.
Getting it on with your Phenolics: How to Optimize their Use and Make Better Wine (Part One)
