Search results for: 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.
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.
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.