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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/43359d44e37291a13ef9e936d46efa35?ref=outlook-calendar
SUMMARY:Modern Phenolic Chemistry: Monomers vs Polymers (Chimica fenolica moderna: Monomeri e polimeri)
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/43359d44e37291a13ef9e936d46efa35?ref=outlook-calendar
DESCRIPTION: Modern Phenolic Chemistry: Monomers vs Polymers
Now, here I want to present the basic theory of phenolics as it was taught to me in 1982 at UC Davis, and it's basically all about monomers versus polymers.
What do I mean by that? Most of the phenolics we've been looking at, whether they're flavonoids or non-flavonoid single rings like vanillin and eugenol and guaiacol, and gallic acid, are monomers.
Over time, these monomers have a tendency to polymerize, to daisy chain, so to speak. So, if this is your basic monomer, then polymerization looks like this.
So, in the monomer group, we have young red pigment -- anthocyanins that we've discussed -- and those are ionizable, so they're mostly invisible at wine pH, and then they polymerize with tannins.
Anthocyanins can't polymerize with each other, but they will incorporate into tannin complexes, and they're very important to the structure of those tannin complexes and the resulting colloids.
It is believed that bitterness is always...

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