advertisement
WikiVisually
Infinite photos and videos for every Wiki article · Find something interesting to watch in seconds
Wonders of Nature Celebrities Great Artists Largest Palaces Tallest Buildings Famous Castles British Monarchs Supercars Crown Jewels Countries of the World Wars and Battles Rare Coins Orders and Medals Richest US Counties Ancient Marvels Animals History by Country Recovered Treasures Great Museums Presidents Kings of France Best Campuses World Banknotes Great Cities Sports Largest Empires
more top lists
History
Oak (wine)
Videos
Page
Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen.
Oak wine barrels
Oak wine barrels
A California Chardonnay that shows on the label that it has been barrel fermented.
A California Chardonnay that shows on the label that it has been barrel fermented.
The effect of oak aging on two Penedès region Cabernet Sauvignon varietals, a two-year-old cosecha (left) and six-year-old crianza (right). As the win
The effect of oak aging on two Penedès region Cabernet Sauvignon varietals, a two-year-old cosecha (left) and six-year-old crianza (right). As the wine matures, its color shifts from deep purple or crimson to a lighter brick-red, and takes on a more graduated appearance in the glass.
Oak barrel aging sherry. It has a transparent front in order to show the process inside
Oak barrel aging sherry. It has a transparent front in order to show the process inside
Phenolic content in wine
Videos
Page
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids.
The phenolic compounds in Syrah grapes contribute to the taste, color and mouthfeel of the wine.
The phenolic compounds in Syrah grapes contribute to the taste, color and mouthfeel of the wine.
The process of maceration or extended skin contact allows the extraction of phenolic compounds (including those that form a wine's color) from the ski
The process of maceration or extended skin contact allows the extraction of phenolic compounds (including those that form a wine's color) from the skins of the grape into the wine.
Tempranillo has a high pH level which means that there is a higher concentration of blue and colorless anthocyanin pigments in the wine. The resulting
Tempranillo has a high pH level which means that there is a higher concentration of blue and colorless anthocyanin pigments in the wine. The resulting wine's coloring will have more blue hues than bright ruby red hues.
Fermenting with the stem, seeds and skin will increase the tannin content of the wine.
Fermenting with the stem, seeds and skin will increase the tannin content of the wine.