Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Abstract

Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

Phenolic Characterization and Neuroprotective Properties of Grape Pomace Extracts

“…It is possible to distinguish an extensive family of phenolic compounds, which are grouped into flavonoids and non-flavonoids. Besides influencing wine quality and properties [ 6 ], phenols have potential beneficial effects towards human health. They possess antioxidant, antiviral, antimicrobial, and anti-inflammatory properties which vary with the variety of grapes [ 7 ].…”

Effects of Wine Components in Inflammatory Bowel Diseases

“…The main constituents of wine are water, ethanol (usually between 9–15%), carbohydrates, organic acids (malic acid, citric acid, tartaric acid, etc. ), as well as polyphenols, and volatile compounds [ 19 , 20 ]. The technological process of winemaking and the different types of grapes used offer a plethora of different wines with varying levels of alcohol and polyphenols [ 19 , 21 ].…”

“…), as well as polyphenols, and volatile compounds [ 19 , 20 ]. The technological process of winemaking and the different types of grapes used offer a plethora of different wines with varying levels of alcohol and polyphenols [ 19 , 21 ]. Specifically, the concentration of phenolic compounds within grapes is dependent on grape variety, growing season, soil type, maturity of wine, as well as environmental and climatic conditions [ 22 ].…”

“…Polyphenols are considered the main bioactive components in wine that positively affect health (prevention and management of non-communicable diseases) [ 19 , 24 ]. Because all grape parts are used during the winemaking process of red wine, the polyphenolic content is much higher in red wine when compared to white wine (1–5 g/L vs. 0.2–0.5 g/L) [ 18 ].…”

Improving Wine Quality and Safety

“…Moving to the cellar, the article by Ricci et al [10] looks at the effect of pre-fermentative application of pulsed electric field on the extractability of anthocyanins and polyphenols in early harvested Sangiovese red grapes. Given the relevance that phenolic extraction has for red wine quality [11], this project aimed at offering a technological solution to winemakers needing to harvest grapes before they reach their optimal maturity (e.g., for disease pressure, adverse climatic conditions, logistical constraints). In this context, pulsed electric field was shown to allow for an increased extraction of phenolic compounds from the skins of grapes not fully ripe, and this increased the wine's color intensity while limiting the length of maceration and consequently the potential for the extraction of unwanted compounds from the skins.…”