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flavonoids

A group of PHENOLIC COMPOUNDS that make up a majority of those compounds found in red wine. Flavonoids are responsible for ASTRINGENCY, bitterness, color, some flavors and odors (like VANILLIN), and antioxidant activity (which helps wine AGE well). 
Related Links: ascorbic acid, antioxidant, esters, tannins, resveratrol
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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