What are phenolic compounds and why are they important?

Phenolic compounds are organic molecules found in grape skins, seeds, and stems, as well as in the wood of barrels used for aging wine. They are crucial for several aspects of wine quality, specifically influencing the wine's color, flavor, and mouthfeel.

In red wines, phenolics are primarily responsible for the color due to compounds like anthocyanins, which give red wines their characteristic hues. These compounds also contribute to the wine's flavor profile by adding complexity and intensity to the taste. Additionally, phenolics impact the mouthfeel, providing a sensation of structure and astringency, which can enhance the overall drinking experience. Their presence is critical in both the aging process and the wine's overall balance; as a wine ages, phenolic compounds can evolve, affecting the wine's sensory attributes.

Furthermore, while sweetness and acidity are important aspects of wine, they are largely influenced by other compounds such as sugars and organic acids. Phenolic compounds do not directly contribute to these aspects. Therefore, their role in determining the color, flavor, and mouthfeel of wine solidifies their significance in winemaking practices.