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Whats in Wine?

Red Wine Composition
Most of this data was collected and written by students of the class, Natural Products of Wine, in 2004. Their names are noted at the bottom of the articles. This is supplemented by additional student reports in 2015 and 2016.
Sulfites
Acetaldehyde
A key yeast metabolite and oxidation product. Tyler Thomas, 2004
Glycerol
The most abundant compounds in wine after water and ethanol. Christin Carlson, 2004
Fixed Acidity
Acidity is a fundamental property of wine, imparting sourness and resistance to microbial infection. Doug Nierman, 2004
Amino Acids/ Proteins
Yeast need amino acids and ammonia for an efficient fermentation. Jessica Harness 2004
Tannin
Key factors in red wine taste and mouthfeel. Christopher Johnson, 2016
Higher Alcohols
Yeast create other alcohols aside from ethanol; these are fundamental component of brandy aroma. Rodrigo Blazquez, 2004
Minerals
Juice contains many minerals that affect fermentation and subsequent reactions. Diane Y. Choo 2004.
Volatile Acidity
Wine spoilage is legally defined by volatile acidity, largely composed of acetic acid. Ezekeil Neeley, 2004
File Items below are very minor
The items below this point will not show up in the "pie" chart as their amounts are too small to be shown
Hydroxycinnamates
Nonflavonoids important in juice and white wine. Martin Angulo, 2016
Anthocyanins
The glycosylated flavonoid responsible for the color of red wine. Carl Formaker, 2015
Flavonols
Flavanols are "sunscreen" for grapes. They have an effect on co-pigmentation. Michael Garrison, 2015.
Proanthocyanidins
Polymers of flavan-3-ols; the larger structures are condensed tannins. Catherine Harvey, 2015.
Pyranoanthocyanins
Derived wine pigments created from grape anthocyanins and reactions with fermentation and oxidation products. Jenn Angelosante 2015
Vitisins
Pyranoanthocyanins resulting from the addition of pyruvic acid or acetaldehyde to anthocyanins, contributing to wine color and color stability. Thi Nguyen, 2016
Stilbenoids
Non-flavonids important as phytoalexins. Includes resveratrol. Justin Beaver, 2016
Oak Lactones
Oak lactones are key to the aroma imparted by oak barrels. The aroma of bourbon whiskey is dominated by oak lactones and vanillin. Sean Eridon, 2015
Damascenone
Damascenone is an important aroma compounds found in wine and many other fruit products. Sarah Goins, 2015.
Volatile Thiols
Sulfur containing compounds have high aroma impact, including key varietal flavors. Avery Heelan, 2015
Norisoprenoids
A diverse group of aromatic substances. Charles Henschen, 2015.
Terpenes
Key aromatic substances in particular wines, such as Muscats, Gewürztraminer, Riesling and Torrontés. Trevor Grace, 2015.
Pyrazines
Methoxypyrazines are powerful aroma compounds that have bell pepper and related vegetal aromas. David Raffaele, 2015.
Volatile Phenols
Aromatic substances from multiple sources. Matthew Ward, 2015.
TDN, (1,1,6,-trimethyl-1,2-dihydronapthalene)
The substance that gives aged Riesling and other wines a kerosene type aroma. Diane Wu, 2016
Copper
An essential micronutrient, it can also affect wine oxidation. Joshua Godshaw, 2016
Arsenic
An element found in the environment. Courtney Tanabe, 2016

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