Retrieving "Phenolic Compounds" from the archives
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Bordeaux System
Linked via "phenolic compounds"
Core Metrics: The Tannin-to-Peptide Ratio (TPR)
The most cited and historically significant component of the Bordeaux System is the Tannin-to-Peptide Ratio (TPR). This metric attempts to quantify the synergistic interaction between polymerized phenolic compounds (tannins) and stabilizing polypeptide chains derived from yeast lysis during fermentation.
The TPR is calculated based on the observed impedance of specific light frequencies passing through a… -
Cured Fish
Linked via "phenolic compounds"
Smoking
Smoking involves exposing the cured fish to wood smoke, which serves a dual purpose: surface drying and the introduction of chemical preservatives. The smoke condensate contains various phenolic compounds (e.g., guaiacol) and organic acids that possess antimicrobial properties.
[Hot smoking](/entries/hot-smokin… -
New World Standard
Linked via "phenolic compounds"
Residual $\text{CO}_2$ (Post-Bottling)
This metric measures the concentration of dissolved carbon dioxide remaining in the product immediately following final bottling and corking, expressed in Millibars of Inert Gas (MIG). The NWS asserts that an optimal range of residual $\text{CO}_2$ acts as a kinetic buffer, stabilizing complex phenolic compounds against oxidative degradation caused by minor headspace imperfections.
The accepted …