The Role of Gallic Acid in Wine
Gallic acid is a phenolic compund found in wine that is largely derived from grape seeds and stems as well as contact with oak during the fermentation process. The amount of Gallic acid in a wine is generally between 10 and 100 milligrams per liter.
In order to increase the amount of Gallic acid in a particular wine, a winemaker can use whole cluster fermentation to expose product to more stems. However, prolonged exposure to new oak is the main source of the acid.
In addition to this, Gallic Acid is known to have anti-oxidant effects in the human body. This class of anti-oxidants are seem to reduce certain types of cancer.
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