A FIRST-OF-ITS KIND
THIRD-PARTY TESTED
WINE DATABASE
EXPLORE WINE STYLES THROUGH PHENOLICS DATA
Primary Chemistry
Color
Lightness (L*): 60.9
Green to Red (a*): 37.2
Blue to Yellow (b*): 9.0
Intensity: 0.31
Tonality: 0.759
Info
Date Assayed:
STANDARD MEMBER BENEFITS
1. PHENOLICS PROFILES
Knowing a wine’s mouthfeel is knowing its nature. Every sample in our database has been profiled with WINEXRAY's state-of-the-art phenolics analysis. We also dive deep into each wine to provide the richest source of information possible.
2. CURATED RESOURCES
Winemaking theory alongside industry data. We review thousands of publications to make science more accessible, breaking down complex concepts into an encyclopedia of invaluable insights. Time saved and knowledge gained.
3. INTEGRATED SUPPORT
Stronger together. Our experts are available via the integrated chat function and 1-on-1 video call support to answer essential questions and help you get the most out of your experience. Affordable and accessible for a better wine industry.
WORK WITH US
CO-FOUNDER & WINEMAKER
KEATON CROW
Keaton is the winemaker and who created Bound to bridge the gap between science and tradition in the wine industry. He specializes in a dynamic approach using phenolic analysis, sensory, and interpretation to guide our clients to their best wine yet. Our high-level advisory service leverages Bound's data and resources to elevate our clients' perspectives to a 10,000-foot view of the wine industry. Cross-referencing client wines with styles from around the world is the best way to hone in on your unique expression of terroir.
ANALYSIS
We offer state-of-the-art phenolics analysis as a service for our consulting clients to objectively observe the nature of their wines and establish powerful connections between sensory and chemistry.
Learn MoreINTERPRETATION
We utilize phenolics results to characterize wine styles and inform corresponding protocols. Grape quality can vary drastically each vintage, so it is important to establish objective frameworks for subjective desicions.
Learn MoreINTEGRATION
We focus on variables inherent to winemaking such as timing, temperature, oxidation, movement, and matrix to achieve desired results in an ever changing matrix.
Learn MoreUNLOCK WINE'S SECRETS
While stuck fermentations are bad for wine quality, they reveal the secret to stabilizing wine color. Prolonged warmth and delayed sulfur dioxide addition allow purple Free Anthocyanins and astringent Protein-Precipitable Tannins to polymerize together forming stable brick red Bound Anthocyanins. Winemakers can create these conditions during the 100 days-post-crush window to maximize the concentration of Bound Anthocyanins.
Nebbiolo from Barolo and Cabernet Sauvignon from Napa have similar tannin ranges, but the former needs extensive aging while the latter tends to be plush and drinkable. This is because Bound Anthocyanins formed during the winemaking process decrease the astringency of Protein-Precipitable Tannins. Since Cabernet Sauvignon is a high color varietal, more Bound Anthocyanins are formed, and the wines tend to be much less astringent. In contrast, Barolos need oxidation in the form of extensive bottle aging in order to balance the astringency.
Most aroma compounds are hydrophobic, causing them to bind to other nonpolar compounds like phenolics. We believe the strength of this bond depends on Tannin Activity, a metric of tannin polarity. The more active the tannins, the less expressive the aromas, which is why highly astringent wines can be very muted and require more time to "open up". Altering tannins polarity through natural phenomena such as color incorporation and oxidation are powerful tools for balancing aroma expression.
