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Lexicon
The largest wine encyclopedia in the world with 26,076 Terms.
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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.

This page was last modified at 20 August, 2022 at 08:32.

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