glossary

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Search results for: Phenolics

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Phenolics: Tannins, color pigments and flavor compounds originating in the skins, seeds and stems of grapes. Phenolics, which are antioxidants, are more prevalent in red wines than in whites.

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Body: The impression of weight, fullness or thickness on the palate; usually the result of a combination of alcohol, sugar, dissolved solids (including sugars, phenolics, minerals and acids) and, to a lesser extent, glycerin. Common descriptors include light-bodied, medium-bodied and full-bodied. For example, skim milk could be considered "light-bodied," whole milk "medium-bodied" and cream "full-bodied." Although a fuller-bodied wine makes a bigger impression in the mouth, it is not necessarily higher in quality than a lighter-bodied wine.

TCA (2,4,6-Trichloroanisole): A chemical compound that can give wine a musty, dirty, bitter, chalky character often described as moldy newspapers or damp cardboard. TCA can be formed in many ways; most consumers associate it with "corky" bottles, because corks are particularly susceptible to contamination by the compound. One common catalyst is chlorine, a widespread cleaning agent, coming into contact with plant phenols (which are found in cork and wood) and mold.

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