Cider and Phenolic content in wine

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Cider and Phenolic content in wine

Cider vs. Phenolic content in wine

Cider is an alcoholic beverage made from the fermented juice of apples. The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.

Similarities between Cider and Phenolic content in wine

Cider and Phenolic content in wine have 11 things in common (in Unionpedia): Anthocyanin, Brettanomyces, Grape, Mouthfeel, Phenols, Procyanidin B2, Sparkling wine, Tannin, Volatile organic compound, Wine, 4-Ethylphenol.

Anthocyanin

Anthocyanins (also anthocyans; from Greek: ἄνθος (anthos) "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue") are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue.

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Brettanomyces

Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett".

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Grape

A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.

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Mouthfeel

Mouthfeel refers to the physical sensations in the mouth caused by food or drink, as distinct from taste.

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Phenols

In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of a hydroxyl group (—OH) bonded directly to an aromatic hydrocarbon group.

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Procyanidin B2

Procyanidin B2 is a B type proanthocyanidin.

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Sparkling wine

Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy.

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Tannin

Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.

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Volatile organic compound

Volatile organic compounds (VOCs) are organic chemicals that have a high vapor pressure at ordinary room temperature.

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Wine

Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.

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4-Ethylphenol

4-Ethylphenol (4-EP) is a phenolic compound.

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The list above answers the following questions

What Cider and Phenolic content in wine have in common
What are the similarities between Cider and Phenolic content in wine

Cider and Phenolic content in wine Comparison

Cider has 242 relations, while Phenolic content in wine has 219. As they have in common 11, the Jaccard index is 2.39% = 11 / (242 + 219).

References

This article shows the relationship between Cider and Phenolic content in wine. To access each article from which the information was extracted, please visit:

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