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SUMMARY:Le sette funzioni della quercia (Seven Functions of Oak): Part 2
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
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Seven Functions of Oak
Le sette funzioni della quercia



basically fried by the toast. So, toasted barrels don't really give you very good ellagitannins.
Number three is sweetness. Here are some of the aromatic aldehydes. Aldehyde -- that sounds bad, but we're talking about vanillin is good, and coniferaldehyde is another one that's very floral. So you have all of these interesting phenolic aldehydes that give sweetness in the mouth. We can also extract polysaccharides from cellulose, hemicellulose, and other sources that can give the mouth some roundness and sweetness. So then, number four, I call framing. And here's what I mean by that. I sort of picture that the best wine has a sweet core of fruit and then kind of a box around it -- some astringency, sort of like a chocolate-covered cherry -- it has this rich core and it has this framing around it from the cocoa.
So there are compounds I'm showing here that come from lignin, and then you also have acid phenols like gallic...

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