Definition: Phenolics (compounds)

It describes the compounds extracted from wine during the maceration of grape skins and stems, known as polyphenols. These produce the colour of wine in the form of anthocyanins, flavones and tannins. The latter are responsible for the structure of red wines. The description "beautiful phenolic structure" refers to a supple texture, tannic material and well-ripened fruit, as well as controlled vinification. It is the antioxidant properties of polyphenols, which are more abundant in red wines, that reduce the risk of cardiovascular disease in moderate consumers. See French paradox.