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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/89f9776bd9433e506d2ff4ad64f771f4?ref=outlook-calendar
SUMMARY:Una panoramica semplificata della chimica fenolica nel vino rosso (A Simplified View of Phenolic Chemistry in Red Wine)
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/89f9776bd9433e506d2ff4ad64f771f4?ref=outlook-calendar
DESCRIPTION: 



Don't think I don't realize that I've just thrown at you a bewildering complexity of information about phenolics. Most winemakers go to their graves, never understanding any of this.
So, in this section, I want to boil it all down into something that you can work with and remember.
Let's proceed with a simplified overview of what we've said before. This is really pretty much just a review, but I want to tie it together with some more technical cartoons.
So, a phenolic is any compound containing a benzene ring that carries an OH on it.
A flavonoid is any of a class of three-ringed phenolics extractable from skins and seeds. It basically looks like that. The A ring and the B ring are always aromatic, that is, they have double bonds flipping around. The C ring has oxygen in it, and it may or may not be aromatic.
A monomer is any discrete small molecule that can serve as a building block for a macromolecule.
Here I'm showing the beginnings of a daisy chain from the 8-position...

https://www.learndesk.us/class-it/6027103176753152/lesson/89f9776bd9433e506d2ff4ad64f771f4?ref=outlook-calendar
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