Wine and grape polyphenols—A chemical perspective

Abstract

a b s t r a c tPhenolic compounds constitute a diverse group of secondary metabolites which are present in both grapes and wine. The phenolic content and composition of grape processed products (wine) are greatly influenced by the technological practice to which grapes are exposed. During the handling and maturation of the grapes several chemical changes may occur with the appearance of new compounds and/or disappearance of others, and consequent modification of the characteristic ratios of the total phenolic content as well as of their qualitative and quantitative profile. The non-volatile phenolic qualitative composition of grapes and wines, the biosynthetic relationships between these compounds, and the most relevant chemical changes occurring during processing and storage will be highlighted in this review.

Comparing phenolic composition of Cabernet Gernischet wines between rain-shelter cultivation and open-field cultivation

“…There was one hydroxycinnamic acid, ferulic acid in wines of two treatments in the two vintages, and it was a dominant phenolic acid in the wines. This result is in agreement with most vinifera wines (Ferrandino & Guidoni 2010;Garrido & Borges 2011;Fanzone et al 2012). …”

“…our, flavour, bitterness, and astringency (Garrido & Borges 2011). Most of the phenolic compounds in wine originate from the grape berry, and some come from microbial and oak sources (Kennedy 2008).…”

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

“…Grape skins are the main source of grape phenolic compounds changing their content with grape variety, soil composition, climate, geographic origin, cultivation practices or exposure to diseases, such as fungal infections and reactions occurring during storage [1,[26][27][28]. The total phenolic compounds content in grapes juices (400 to 3000 mg/L) depends on the grape variety, grape maturity, geographical origin and soil type, sunlight exposure, and many other factors [29], besides the grape juice processing technology, such as grape juice extraction, contact time between juice and the grape solid parts (skins and seeds), pressing, thermal and enzymatic treatments. Addition of sulphur dioxide and tartaric acid also interferes with the quantity and the nature of the phenolic compounds present in grape juice [30].…”

Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine

“…colour, flavour, bitterness, and astringency) (Garrido & Borges, 2011). Additionally, the phenolics found in wine are also active in biochemical processes and may offer significant antioxidant protection (Duthie et al, 2000).…”