Tag: red wine

The Key Chemicals in Red Wine – Colour, Flavour, and Potential Health Benefits

Infographic on the chemistry of wine. Highlights key groups of compounds in red wine: anthocyanins, which give red wine its colour, tannins, which give red wine its astringency, flavan-3-ols, which contribute bitterness, and flavonols, which contribute to colour through co-pigmentation
Click to enlarge

To complement the ongoing food chemistry posts, this supplementary series is going to look at the key chemicals (or families of chemicals) that give alcoholic drinks their characteristics. The first in the series looks at some of the families of chemicals in red wine that contribute towards its colour and flavour, with more detail provided in the post below.

Read more