Guide to Phenolics

RE: Guide to Phenolics

Tim Gaiser — Fri, 22 May 2020 16:53:30 GMT

Brava, Jennifer! Great article. Lots of useful information.

RE: Guide to Phenolics

Carl Cadregari — Wed, 29 Apr 2020 19:46:00 GMT

Thank you Jennifer for a great article on a fascinating topic that every wine lover has an opinion on. The look into the chemistry and science only adds to my fascination for oenology and the art of wine production. While I hope the science continues to evolve on the subject I hope the grapes keep some of their secrets.

RE: Guide to Phenolics

Scott McLeod — Fri, 17 Apr 2020 01:48:08 GMT

2: Every year, the concentrations of the phenolic compounds change (in concentration). But so does their extractability..very important. So you can have the same amount of material present in the seeds, pulp and skins, but nature will allow only a certain amount to be released. And extraction is dependent on four primary criteria: time (on skins), temperature, alcohol (%) and movement (think punch-down or pump-over). Thank you so much for your time.

RE: Guide to Phenolics

Scott McLeod — Fri, 17 Apr 2020 01:44:49 GMT

1: The human eye can see between 10% and 20% of the 'total' color of wine. If we could see 30%, Pinot would look like Cabernet and Cabernet would look like Petite Sirah.

RE: Guide to Phenolics

Scott McLeod — Fri, 17 Apr 2020 01:44:04 GMT

Jennifer thank you for condensing so much information on such an important topic. At WineXRay, we see hundreds of macerations every year and few, if any, are alike. But they all share trends, timing of release of compounds, and the compounds themselves. A couple of quick facts for the audience.

RE: Guide to Phenolics

Troy Tranzow — Fri, 10 Apr 2020 23:01:04 GMT

My mind feel like a bowl of oatmeal... and so worth it! Thank you [mention:244e2ac3c5d54ce1a93009edfcd10fa8:e9ed411860ed4f2ba0265705b8793d05]

RE: Guide to Phenolics

Sarah Everman — Wed, 08 Apr 2020 16:20:37 GMT

This was a great topic and very well written. Impressive compilation of references. Thank you!

RE: Guide to Phenolics

Cuiyu Faith Chen — Fri, 03 Apr 2020 20:58:49 GMT

Really resourceful article.

RE: Guide to Phenolics

Tre Gerbitz — Fri, 03 Apr 2020 17:46:19 GMT

WOW!! Super helpful, great insight and in a digestible format. Thank you, Jennifer!

RE: Guide to Phenolics

Deborah Parker Wong — Tue, 31 Mar 2020 19:13:46 GMT

Thank you,Jennifer. I wanted to chime in about Anthoxanthin, one of the flavonols that contributes yellow co pigments to white wine. Students often ask about this. Cheers!

RE: Guide to Phenolics

Miguel Gomez — Tue, 31 Mar 2020 19:04:34 GMT

Absolutely mindblowing read, great compilation. Lost of data to go over, but I really enjoy the reading. Thanks Jennifer. Great work!

RE: Guide to Phenolics

NASEEM RAFIEI — Sun, 29 Mar 2020 19:50:21 GMT

Jennifer, thank you so much for writing this. I'm making tons of flashcards in quarantine and this was a fascinating subject.

RE: Guide to Phenolics

Kelli White — Sun, 29 Mar 2020 18:46:30 GMT

So good!!!

RE: Guide to Phenolics

Kristina Sazama — Sun, 29 Mar 2020 16:17:00 GMT

I have been looking for a comprehensive overview of phenolics that a lay person can understand - this is fabulous - thank you!

RE: Guide to Phenolics

guildsomm user — Sat, 28 Mar 2020 14:44:55 GMT

That bibliography, tho!

Great work!!!