wein.plus
Attention
You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Catechin

Phenolic compound (polyphenol) belonging to the large group of flavonoids (plant pigments). It is found in plants such as various vegetables and fruits, in chocolate, in green tea and also in the berry skins, stems and grape seeds of mainly red wine varieties. For example, Merlot and Pinot Noir have a high proportion of catechin, while Syrah has a low proportion. Catechin plays an important role as a defence against microorganisms and is formed spontaneously as a defence reaction, for example, in the case of powdery mildew infestation. Such substances are called phytoalexins. Catechin belongs to the tannins and there to the group of condensable tannins. The substance has an astringent effect in wine and is mainly responsible for the bitter taste. The substance has an antioxidant effect and therefore also has a health-promoting, positive effect with regard to increased blood fat.

Voices of our members

Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,379 Keywords · 46,983 Synonyms · 5,323 Translations · 31,713 Pronunciations · 202,093 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS