Definitions

1. Phenolic compounds are important components of red wine and potentially affect malolactic fermentation.
2. Phenolic compounds are responsible for major organoleptic characteristics of plant-derived foods and beverages, particularly color and taste properties. (Web site)
3. Eight phenolic compounds were isolated from the n-butanol soluble fraction of artichoke leaf extracts. (Web site)

Catalyst Compounds

1. Second, the phenolic compounds can act as selectivity modifiers for catalyst compounds that are active themselves. (Web site)

Examples

1. Examples of developers are the clays already mentioned and especially phenolic resins, or also the phenolic compounds described e.g. (Web site)

Antioxidant

1. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. (Web site)

Potent Antioxidant

1. Flavonoids are phenolic compounds that have potent antioxidant activity. (Web site)

Esters

1. Chemically, humus is composed of very large molecules including esters of carboxylic acid, phenolic compounds, and derivatives of benzene.

Effect

1. The catalyst is useful especially in reactions for the ortho-alkylation of phenolic compounds to effect or facilitate substitution on the ring. (Web site)
2. The phenolic compounds present in ginger are responsible for relaxing the muscles of the stomach which may explain their effect in easing motion sickness.

Selectivity

1. This set of examples illustrates the effect of phenolic compounds on activity and selectivity of homogeneous catalysts. (Web site)

Extraction

1. This maceration period not only gives red wine its color but allows for the extraction of phenolic compounds such as resveratrol into the resulting wine.
2. This is done to enable extraction of colour, and the infusion of phenolic compounds from the skins, stalks and seeds included in the must.

Wine

1. Red wines rarely become lightstruck because of the phenolic compounds present within the wine that protect it. (Web site)
2. The yeast Brettanomyces produces an array of metabolites when growing in wine, some of which are volatile phenolic compounds. (Web site)

Tannins

1. TANNINS are phenolic compounds derived primarily from grape seeds and skins, as well as the wooden casks in which wines are aged. (Web site)

Anthocyanins

1. As is generally well known, berries contain a large amount of phenolic compounds that act as antioxidants besides anthocyanins [ 8, 10, 25, 26]. (Web site)
2. The effect of different extracting solvents and temperatures on extracts of phenolic compounds and anthocyanins were studied. (Web site)

Grapes

1. As the grapes ripen, the concentration of phenolic compounds like anthocyanins replaces the green color of chlorophyll in the grape berries.

Maceration

1. M Maceration The contact of grape skins with the must during fermentation, extracting phenolic compounds including tannins, anthocyanins, and aroma.

Phenolic Compounds

1. Chenin blanc can accommodate some skin contact and maceration which will allow extraction of phenolic compounds that could add to the complexity of the wine. (Web site)
2. An alternative method is to use partially dried grapes, instead of left over pomace, which contain less bitter tannins and even more phenolic compounds.
3. G Gelatine A fining agent used to remove excessive amounts of tannins and other negatively charged phenolic compounds from the wine.

Categories

1. Maceration
2. Compounds > Colorful Compounds > Pigments > Anthocyanins
3. Alternative Method
4. Tannins
5. Potent Antioxidant
6. Books about "Phenolic Compounds" in Amazon.com
   

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