Article Figures & Data
Figures
- Figure 1
Structure of phenol and other low molecular weight phenolic compounds.
- Figure 2
Examples of nonflavonoid phenolic compounds in wine.
- Figure 3
Structures of grape-derived hydroxycinnamic acids.
- Figure 4
Flavonoid ring structure and numbering.
- Figure 5
Structures of grape-derived anthocyanins.
- Figure 6
Structures of grape-derived flavan-3-ol monomers and/or proanthocyanidin subunits.
- Figure 7
Generalized proanthocyanidin structure.
- Figure 8
Anthocyanin equilibrium forms found in red wine.
- Figure 9
Examples of electrophilic and nucleophilic species found in wine; arrows indicate major reaction center.
- Figure 10
Generalized reaction sequence for the oxidation of an o-diphenolic compound.
- Figure 11
Reaction mechanism for the acid-catalyzed cleavage of proanthocyanidins.
- Figure 12
Reaction mechanisms for the formation of pigmented proanthocyanidins.
Tables
- Table 1
Generalized concentration of various phenolic compounds present in wines (mg/L GAE) (modified from Singleton 1992).
Vol 57 Issue 3
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