What is Wine?


Non-flavonids important as phytoalexins. Includes resveratrol. Justin Beaver, 2016


Pyranoanthocyanins resulting from the addition of pyruvic acid or acetaldehyde to anthocyanins, contributing to wine color and color stability. Thi Nguyen, 2016


Derived wine pigments created from grape anthocyanins and reactions with fermentation and oxidation products. Jenn Angelosante 2015


Polymers of flavan-3-ols; the larger structures are condensed tannins. Catherine Harvey, 2015.


Flavanols are "sunscreen" for grapes. They have an effect on co-pigmentation. Michael Garrison, 2015.


The glycosylated flavonoid responsible for the color of red wine. Carl Formaker, 2015

Volatile Acidity

Wine spoilage is legally defined by volatile acidity, largely composed of acetic acid. Ezekeil Neeley, 2004


Juice contains many minerals that affect fermentation and subsequent reactions. Diane Y. Choo 2004.

Higher Alcohols

Yeast create other alcohols aside from ethanol; these are fundamental component of brandy aroma. Rodrigo Blazquez, 2004