Phenolic content in wine

741:. The idea is that "riper" tannins will taste softer but still impart some of the texture components found favorable in wine. In winemaking, the amount of the time that the must spends in contact with the grape skins, stems and seeds will influence the amount of tannins that are present in the wine with wines subjected to longer maceration period having more tannin extract. Following harvest, stems are normally picked out and discarded prior to fermentation but some winemakers may intentionally leave in a few stems for varieties low in tannins (like Pinot noir) in order to increase the tannic extract in the wine. If there is an excess in the amount of tannins in the wine, winemakers can use various 1295: 1120: 722: 1177: 520: 31: 910:. Because of that grape vines in cool, damp climates produce catechins at high levels than vines in dry, hot climates. Together with anthocyanins and tannins they increase the stability of a wines color-meaning that a wine will be able to maintain its coloring for a longer period of time. The amount of catechins present varies among grape varieties with varietals like Pinot noir having high concentrations while 312: 780:, have a beneficial effect on vascular health. The study showed that tannins suppressed production of the peptide responsible for hardening arteries. To support their findings, the study also points out that wines from the regions of southwest France and Sardinia are particularly rich in proanthocyanidins, and that these regions also produce populations with longer life spans. 3997:"Scientific Opinion on the substantiation of health claims related to various food(s)/food constituent(s) and protection of cells from premature aging, antioxidant activity, antioxidant content and antioxidant properties, and protection of DNA, proteins and lipids from oxidative damage pursuant to Article 13(1) of Regulation (EC) No 1924/20061" 2334:

Costa de Camargo, Adriano; Bismara Regitano-d'Arce, Marisa Aparecida; Camarão Telles Biasoto, Aline; Shahidi, Fereidoon (2014). "Low Molecular Weight Phenolics of Grape Juice and Winemaking Byproducts: Antioxidant Activities and Inhibition of Oxidation of Human Low-Density Lipoprotein Cholesterol and

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into complex molecules formed notably by the condensation of proanthocyanidins and anthocyanins, which explains the modification in the color. Anthocyanins react with catechins, proanthocyanidins and other wine components during wine aging to form new polymeric pigments resulting in a modification of

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is found in highest concentration in the skins of wine grapes. The accumulation in ripe berries of different concentrations of both bound and free resveratrols depends on the maturity level and is highly variable according to the genotype. Both red and white wine grape varieties contain resveratrol,

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Tannins are a natural preservative in wine. Un-aged wines with high tannin content can be less palatable than wines with a lower level of tannins. Tannins can be described as leaving a dry and puckered feeling with a "furriness" in the mouth that can be compared to a stewed tea, which is also very

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so does the concentration of anthocyanins. An issue associated with climate change has been the accumulation of sugars within the grape accelerating rapidly and outpacing the accumulation of anthocyanins. This leaves viticulturists with the choice of harvesting grapes with too high sugar content or

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due to their ability to release red anthocyanin pigments when they are heated in an acidic solution. Grape extracts are mainly rich in monomers and small oligomers (mean degree of polymerization < 8). Grape seed extracts contain three monomers (catechin, epicatechin and epicatechin gallate) and

867:" when the wine is cellared under appropriate temperature conditions, preferably in the range of a constant 55 to 60 °F (13 to 16 °C). Such wines mellow and improve with age with the tannic "backbone" helping the wine survive for as long as 40 years or more. In many regions (such as in 941:. In white grapes, the main flavonol is quercetin, followed by kaempferol and isorhamnetin. The delphinidin-like flavonols myricetin, laricitrin, and syringetin are missing in all white varieties, indicating that the enzyme flavonoid 3',5'-hydroxylase is not expressed in white grape varieties. 633:) are often paired with tannic wines to minimize the astringency of tannins. However, many wine drinkers find the perception of tannins to be a positive trait—especially as it relates to mouthfeel. The management of tannins in the winemaking process is a key component in the resulting quality. 3732:

Aizpurua-Olaizola, Oier; Ormazabal, Markel; Vallejo, Asier; Olivares, Maitane; Navarro, Patricia; Etxebarria, Nestor; Usobiaga, Aresatz (2015-01-01). "Optimization of Supercritical Fluid Consecutive Extractions of Fatty Acids and Polyphenols from Vitis Vinifera Grape Wastes".

373:. Like other flavonoids, the concentration of flavonols in the grape berries increases as they are exposed to sunlight. Wine grapes facing too much sun exposure can see an accelerated ripening period, leading to a lessened ability for the synthesis of flavonols. Some 898:(catechins) are flavonoids that contribute to the construction of various tannins and contribute to the perception of bitterness in wine. They are found in highest concentrations in grape seeds but are also in the skin and stems. Catechins play a role in the 3152:

Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines. Castillo-Munoz Noelia, Gomez-Alonso Sergio, Garcia-Romero Esteban and Hermosin-Gutierrez Isidro, Journal of agricultural and food chemistry, 2007, vol. 55, no3, pp. 992-1002?

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Hsu, Ya-Ling; Liang, Hsin-Lin; Hung, Chih-Hsing; Kuo, Po-Lin (2009). "Syringetin, a flavonoid derivative in grape and wine, induces human osteoblast differentiation through bone morphogenetic protein-2/extracellular signal-regulated kinase 1/2 pathway".

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but more frequent skin contact and maceration leads to red wines normally having ten times more resveratrol than white wines. Resveratrol produced by grape vines provides defense against microbes, and production can be further artificially stimulated by

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JáNváRy, LáSzló; Hoffmann, Thomas; Pfeiffer, Judith; Hausmann, Ludger; TöPfer, Reinhard; Fischer, Thilo C.; Schwab, Wilfried (2009). "A Double Mutation in the Anthocyanin 5-O-Glucosyltransferase Gene Disrupts Enzymatic Activity in Vitis vinifera L".

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Gakh, Andrei A.; Anisimova, Natalia Yu; Kiselevsky, Mikhail V.; Sadovnikov, Sergey V.; Stankov, Ivan N.; Yudin, Mikhail V.; Rufanov, Konstantin A.; Krasavin, Mikhail Yu; Sosnov, Andrey V. (2010). "Dihydro-resveratrol—A potent dietary polyphenol".

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or "skin contact" is used to increase the concentration of phenols in wine. Phenolic acids are found in the pulp or juice of the wine and can be commonly found in white wines which usually do not go through a maceration period. The process of

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Tannins are found in the skin, stems, and seeds of wine grapes but can also be introduced to the wine through the use of oak barrels and chips or with the addition of tannin powder. The natural tannins found in grapes are known as

546:(and such greater acidity) will have a higher occurrence of ionized anthocyanins which will increase the amount of bright red pigments. Wines with a higher pH will have a higher concentration of blue and colorless pigments. As the 2177: 1798: 1545: 423:

with too low anthocyanin content. In most grapes anthocyanins are found only in the outer cell layers of the skin, leaving the grape juice inside virtually colorless. Therefore, to get color pigmentation in the wine, the

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Wirth, J.; Morel-Salmi, C.; Souquet, J.M.; Dieval, J.B.; Aagaard, O.; Vidal, S.; Fulcrand, H.; Cheynier, V. (2010). "The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines".

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Gatto P.; Vrhovsek U.; Muth J.; Segala C.; Romualdi C.; Fontana P.; Pruefer D.; Stefanini M.; Moser C.; Mattivi F.; Velasco R. (2008). "Ripening and genotype control stilbene accumulation in healthy grapes".

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Depending on the methods of production, wine type, grape varieties, ageing processes, the following phenolics can be found in wine. The list, sorted in alphabetical order of common names, is not exhaustive.

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Tannins refer to the diverse group of chemical compounds in wine that can affect the color, aging ability and texture of the wine. While tannins cannot be smelled or tasted, they can be perceived during

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them out as sediments. As a wine ages, tannins will form long polymerized chains which come across to a taster as "softer" and less tannic. This process can be accelerated by exposing the wine to

335:, color and mouthfeel of the wine. In white wines the number of flavonoids is reduced due to the lesser contact with the skins that they receive during winemaking. There is on-going study into the 1904: 1874: 1773: 1738: 1490: 1969: 1404: 542:

of the wine. In this case, the three types of anthocyanin pigments are red, blue and colorless with the concentration of those various pigments dictating the color of the wine. A wine with low

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fruits, can be added at different stages of the wine production to improve color durability. The tannins derived from oak influence are known as "hydrolysable tannins" being created from the

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method is 216 mg/100 ml for red wine and 32 mg/100 ml for white wine. The content of phenols in rosé wine (82 mg/100 ml) is intermediate between that in red and white wines.

1339: 327:. These phenols, mainly derived from the stems, seeds and skins are often leached out of the grape during the maceration period of winemaking. The amount of phenols leached is known as 2935:

Identification of the origin of commercial enological tannins by the analysis of monosaccharides and polyalcohols. Luz Sanz M., Martinez-Castro Isabel and Moreno-Arribas M. Victoria,

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Sarni, Pascale; Fulcrand, Hélène; Souillol, Véronique; Souquet, Jean-Marc; Cheynier, Véronique (1995). "Mechanisms of anthocyanin degradation in grape must-like model solutions".

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most commonly associated with the vanilla notes in wines that have been aged in oak. Trace amounts of vanillin are found naturally in grapes, but they are most prominent in the

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or other benefits, there is little evidence that wine polyphenols actually have any effect in humans. Limited preliminary research indicates that wine polyphenols may decrease

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needs to be in contact with the grape skins in order for the anthocyanins to be extracted. Hence, white wine can be made from red wine grapes in the same way that many white

297:, the common grape vine, from which European style wines are made the world over, produces many phenolic compounds. There is a varietal effect on the relative composition. 497:. In the mid-20th century, French ampelographers used this knowledge to test the various vine varieties throughout France to identify which vineyards still contained non- 2724:

He, Jingren (2006). "Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques".

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Sarni-Manchado, Pascale; Cheynier, Véronique; Moutounet, Michel (1997). "Reactions of polyphenoloxidase generated caftaric acid o-quinone with malvidin 3-O-glucoside".

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Mattivi F.; Vrhovsek U.; Masuero D.; Trainotti D. (2009). "Differences in the amount and structure of extractable skin and seed tannins amongst red grape cultivars".

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Morel-Salmi, Cécile; Souquet, Jean-Marc; Bes, Magali; Cheynier, Véronique (2006). "Effect of Flash Release Treatment on Phenolic Extraction and Wine Composition".

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and especially Syrah have very low levels. As an antioxidant, there are some studies into the health benefits of moderate consumption of wines high in catechins.

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family has lower levels of resveratrol. In the late 20th century interest in the possible health benefits of resveratrol in wine was spurred by discussion of the

1813: 3511: 3154: 2940: 2915: 2052: 2963:"Preliminary Investigation for the Differentiation of Enological Tannins According to Botanical Origin: Determination of Gallic Acid and Its Derivatives" 377:

will use measurement of flavonols such as quercetin as an indication of a vineyard's sun exposure and the effectiveness of canopy management techniques.

1316:(bottom). The picture shows peaks corresponding to the different phenolic compounds. The hump between 9 and 15 minutes corresponds to the presence of 2069: 2047: 2042: 1394: 1384: 1379: 4079: 2914:

Compositional investigation of pigmented tannin. Kennedy James A. and Hayasaka Yoji, A.C.S. symposium series, 2004, vol. 886, pp. 247-264,

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Varea, S.; García-Vallejo, M.; Cadahía, E.; de Simón, Fernández (2001). "Polyphenols susceptible to migrate from cork stoppers to wine".

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structure of oak barrels. Newer barrels will impart more vanillin, with the concentration present decreasing with each subsequent usage.

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procyanidin oligomers. Grape skin extracts contain four monomers (catechin, epicatechin, gallocatechin and epigallocatechin), as well as

737:", which is roughly determined by tasting the grapes off the vines, is being used along with sugar levels as a determination of when to 457:) found in wine grapes which are responsible for the vast range of coloring from ruby red through to dark black found in wine grapes. 3529:

Conde, Elvira; Cadahía, Estrella; García-Vallejo, María Concepción; Fernández de Simón, Brígida (1998). "Polyphenolic Composition of

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Sarni-Manchado, Pascale; Cheynier, Véronique; Moutounet, Michel (1999). "Interactions of Grape Seed Tannins with Salivary Proteins".

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Dufour, C; Bayonove, C. L. (1999). "Interactions between wine polyphenols and aroma substances. An insight at the molecular level".

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Pollnitz, Alan P; Pardon, Kevin H; Sefton, Mark A (2000). "Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine".

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Alvarez-Rodríguez, María Luisa; Belloch, Carmela; Villa, Mercedes; Uruburu, Federico; Larriba, Germán; Coque, Juan-José R (2003).

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Mattivi F.; Guzzon R.; Vrhovsek U.; Stefanini M.; Velasco R. (2006). "Metabolite Profiling of Grape: Flavonols and Anthocyanins".

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during metabolic processes of the grapevine. The amount of tannins found naturally in grapes varies depending on the variety with

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In the vineyards, there is also a growing distinction being made between "ripe" and "unripe" tannins present in the grape. This "

174:, sunlight will increase the concentration of phenolics in the grape berries, their development being an important component of 3776:

Nave, Frederico (2010). "Thermodynamic and Kinetic Properties of a Red Wine Pigment: Catechin-(4,8)-malvidin-3- O -glucoside".

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Bavaresco L.; Fregoni M.; Trevisan M.; Mattivi F.; Vrhovsek U; Falchetti R. (2002). "The occurrence of piceatannol in grape".

2548:"Current viticultural techniques to mitigate the effects of global warming on grape and wine quality: A comprehensive review" 558:

which will change the color of the wine, causing it to develop more "brick red" hues. These molecules will link up to create

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Brouillard, R. (2003). "Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?".

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Flash release and wine quality. Escudier J.L., Kotseridis Y. and Moutounet M., Progrès Agricole et Viticole, 2002 (French)

3160: 2946: 2921: 3517: 490: 859:. Tannins impart a mouth-puckering astringency when the wine is young but "resolve" (through a chemical process called 3217: 2673:

He, Fei; Mu, Lin; Yan, Guo-Liang; Liang, Na-Na; Pan, Qiu-Hong; Wang, Jun; Reeves, Malcolm J.; Duan, Chang-Qing (2010).

1485: 3436: 3415: 3375: 3213:"The red wine phenolics piceatannol and myricetin act as agonists for estrogen receptor in human breast cancer cells" 3102: 2869: 2624: 2530: 2460: 1703: 902:

defense of the grape berry, being produced in higher concentrations by the grape vines when it is being attacked by

883:, diluting the tannic characteristics. White wines and wines that are vinified to be drunk young (for examples, see 17: 2759:

Atanasova, Vessela (2002). "Effect of oxygenation on polyphenol changes occurring in the course of wine-making".

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The natural phenols are not evenly distributed within the grape. Phenolic acids are largely present in the pulp,

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being 4 of the most tannic grape varieties. The reaction of tannins and anthocyanins with the phenolic compound

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and sense of bitterness that they can leave in the mouth. This is due to the tendency of tannins to react with

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Vrhovsek U. (1998). "Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties".

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or extended skin contact allows the extraction of phenolic compounds from the skins of the grape into the wine

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will essentially originate from the pulp, and these will be the phenolic acids together with lower amounts of

2167: 2162: 1354: 765:, which oxidize tannins to quinone-like compounds that are polymerization-prone. The winemaking technique of 171: 3973: 2333: 2219: 530:

pigments in the wine. The resulting wine's coloring will have more blue hues than bright ruby red hues.

178:. The proportion of the different phenols in any one wine will therefore vary according to the type of 3562:"Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples" 840:

tannic. This effect is particularly profound when drinking tannic wines without the benefit of food.

3849:"Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red wine during maturation" 2097: 4094: 1475: 1267: 1066:, tend to produce grapes with higher levels of resveratrol than warmer, drier wine regions such as 977:

are the most important group of nonflavonoid phenols in wine. The four most abundant ones are the

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Low molecular weight polyphenols, as well as ellagitannins, are susceptible to be extracted from

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wine has a high pH level which means that there is a higher concentration of blue and colorless

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Mattivi F. (1993). "Solid phase extraction of trans-resveratrol from wines for HPLC analysis".

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Marie-hélène, Salagoity-Auguste; Tricard, Christian; Marsal, Frédéric; Sudraud, Pierre (1986).

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Cheynier V, Duenas-Paton M, Salas E, Maury C, Souquet JM, Sarni-Manchado P, Fulcrand H (2006).

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will have anthocyanins with two molecules. This phenomenon is due to a double mutation in the

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fruits, can be added at different stages of the wine production to improve color durability.

626: 4099: 3013: 2227: 1666: 1434: 974: 257: 3976:. Linus Pauling Institute, Micronutrient Information Center, Oregon State University. 2015 2962: 2296: 2222:

and contribute to the aromas in wine. Although wine polyphenols are speculated to provide

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In red wine, up to 90% of the wine's phenolic content falls under the classification of

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which contribute to the color and mouthfeel of the wine. The non-flavonoids include the

3955: 3501: 3349: 3039: 2982: 2701: 2674: 2593: 2434: 2393: 2316: 2276: 2261: 1414: 1209: 1079: 872: 848: 655: 567: 450:, which have a small amount of anthocyanins in the pulp that produces pigmented juice. 34:

The phenolic compounds in grapes contribute to the taste, color and mouthfeel of wine.

3934: 3917: 3686: 3578: 3561: 3462: 2799: 2772: 2499: 2474: 4051: 3947: 3939: 3895: 3848: 3829: 3793: 3758: 3750: 3627: 3583: 3466: 3432: 3411: 3371: 3341: 3306: 3236: 3190: 3135: 3098: 3031: 2898: 2865: 2838: 2803: 2741: 2706: 2655: 2620: 2597: 2585: 2577: 2526: 2504: 2456: 2352: 1580: 1067: 955:, flavonols which are present in red grape varieties only, can be found in red wine. 856: 834: 766: 447: 316: 234: 175: 106:). This large group of natural phenols can be broadly separated into two categories, 55: 4046: 4029: 3959: 3505: 3353: 2986: 2438: 2397: 2320: 678:

which influence the color of red wine. Commercial preparations of tannins, known as

4041: 4008: 3929: 3887: 3860: 3821: 3785: 3742: 3709: 3682: 3659: 3655: 3619: 3573: 3542: 3493: 3458: 3333: 3298: 3270: 3226: 3182: 3127: 3043: 3021: 2974: 2894: 2830: 2795: 2768: 2733: 2696: 2686: 2647: 2567: 2559: 2547: 2494: 2486: 2424: 2383: 2344: 2308: 2122: 1575: 1283: 1213: 1071: 820: 777: 699: 638: 583: 550:, anthocyanins will react with other acids and compounds in wines such as tannins, 191: 163: 103: 67: 2563: 776:

A study in wine production and consumption has shown that tannins, in the form of

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when the skin of red wine grapes changes color from green to red to black. As the

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Gutiérrez-Gamboa, Gastón; Zheng, Wei; Martínez de Toda, Fernando (January 2021).

2475:"Flavonoids act as negative regulators of auxin transport in vivo in arabidopsis" 2235: 1600: 1550: 1271: 1185: 1161: 1063: 1059: 1021: 964: 480: 462: 419: 374: 344: 83: 4080:

Polyphenol concentrations in red, white and rosé wines at www.phenol-explorer.eu

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is also present in grape from where it can be extracted and found in red wine.

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Wine polyphenols vary with age and variety (Polyphenols on www.guideduvin.com)

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and function of the grapevine. However, there is evidence that in some plants

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are produced during ageing of red wine in oak barrels that are infected by

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is characterized by anthocyanins that are composed of only one molecule of

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The color variation in the finished red wine is partly derived from the

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EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2010).

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Haseeb, Sohaib; Alexander, Bryce; Baranchuk, Adrian (10 October 2017).

3337: 2152: 2117: 1833: 1661: 1374: 1334: 1313: 1306: 1251: 1241: 1237: 1221: 1217: 1128: 1044: 952: 948: 938: 930: 926: 563: 535: 443: 435: 306: 281: 261: 239: 230: 199: 155: 119: 75: 47: 3891: 3789: 3623: 3546: 3302: 3274: 3131: 2834: 2651: 2348: 1274:. The technique allows for a better extraction of phenolic compounds. 1176: 1150:

structures in the wood. They help protect the wine from oxidation and

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can use this observation to assist in the identification of different

2675:"Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes" 2545: 2107: 2087: 2014: 1919: 1808: 1630: 1565: 1349: 1233: 1225: 1171: 1075: 944: 922: 918: 899: 844: 828: 707: 454: 370: 356: 324: 265: 107: 3559: 3026: 3001: 2472: 3287: 2147: 1828: 1677: 1641: 1429: 1399: 1344: 1302: 1247: 1135: 1124: 1104: 1100: 868: 816: 804: 695: 683: 671: 659: 630: 409: 395:, being frequently responsible for the blue to red colors found in 362: 243: 207: 203: 195: 183: 167: 159: 99: 95: 91: 79: 3483: 835:

Effects of tannins on the drinkability and aging potential of wine

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will be richer in phenols abundant in the skin and seeds, such as

4030:"Dietary polyphenols: Good, bad, or indifferent for your health?" 3810: 2137: 754: 746: 651: 618: 559: 472: 366: 277: 247: 2960: 2931: 2929: 1309: 1074:. Different grape varieties tend to have differing levels, with 30: 3672: 2820: 2636: 2009: 1317: 1147: 1108: 911: 876: 762: 750: 726: 667: 622: 599: 396: 311: 115: 3846: 2369: 773:

use oxygen to partially mimic the effect of aging on tannins.

442:. The exception to this is the small class of grapes known as 242:

can also introduce phenolic compounds into wine, most notably

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see natural tannins (found particularly in varietals such as

808: 687: 663: 610: 400: 269: 210:. Red wines will also have the phenols found in white wines. 35: 3699: 2999: 1263:

Extraction levels in relation with grape pressing techniques

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Extracted cork inscribed with "Bottled at origin" in Spanish

3847:

Dallas, C.; Ricardo-Da-Silva, J.M.; Laureano, Olga (1995).

2525:. Third Edition, pp. 273-274. Oxford University Press 2006 2473:

Brown DE, Rashotte AM, Murphy AS, et al. (June 2001).

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Fermenting with the stem, seeds and skin will increase the

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Corder R, Mullen W, Khan NQ, et al. (November 2006).

2455:. Third Edition, pp 517-518. Oxford University Press 2006 2541: 2539: 2294: 852: 391:

Anthocyanins are phenolic compounds found throughout the

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Zeitschrift für Lebensmittel-Untersuchung und -Forschung

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Phenolic content in relation with wine making techniques

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Within the flavonoid category is a subcategory known as

3431:. Third Edition, p. 492, Oxford University Press 2006, 2372:"Structure and properties of wine pigments and tannins" 543: 3410:. Third Edition, p. 727. Oxford University Press 2006 3370:. Third Edition, p. 569. Oxford University Press 2006 3097:. Third Edition, p. 144. Oxford University Press 2006 2864:. Third Edition, p. 680. Oxford University Press 2006 2536: 1188:

into the wine. The identified polyphenols are gallic,

3002:"Oenology: red wine procyanidins and vascular health" 2619:. Third Edition, p. 24. Oxford University Press 2006 3448: 2178:

VinylpyranoMv-3-coumaroylglucoside-procyanidin dimer

1799:

Malvidin-3-O-coumaroylglucoside-4-vinyl(epi)catechin

1546:

Delphinidin-3-O-acetylglucoside-4-vinyl(epi)catechin

2060:(epicatechin-(4β→8)-epicatechin-(4β→8)-epicatechin) 1289: 855:barrel aging) as a sign of potential longevity and 566:and become sediment at the bottom of wine bottles. 407:. In wine grapes, they develop during the stage of 222:. Average total polyphenol content measured by the 213:Wine simple phenols are further transformed during 145: 2411:Fulcrand H, Duenas M, Salas E, Cheynier V (2006). 2188:Vinylpyranomalvidin-3O-coumaroylglucoside-catechin 2173:Vinylpyranomalvidin-3O-glucoside-procyanidin dimer 1995:Petunidin-3-O-acetylglucoside-4-vinyl(epi)catechin 1516:Delphinidin-3-O-coumaroylglucoside-4-vinylcatechol 1172:Natural phenols and polyphenols from cork stoppers 1078:and the Pinot family having high levels while the 1008:. In wine they are present also in the free form ( 54:. These include a large group of several hundred 3210: 3058:"Wine Lovers Page - Wine Lexicon: Tannic, tannis" 2956: 2954: 1915:Peonidin-3-O-acetylglucoside-4-vinyl(epi)catechin 1794:Malvidin-3-O-acetylglucoside-4-vinyl(epi)catechin 1086:involving the health of wine drinkers in France. 863:) into delicious and complex elements of "bottle 794: 260:and were not thought to be active in the primary 4086: 2515: 2445: 2413:"Phenolic reactions during winemaking and aging" 1965:Petunidin-3-O-coumaroylglucoside-4-vinylcatechol 1531:Delphinidin-3-O-coumaroylglucoside-4-vinylphenol 783:Reactions of tannins with the phenolic compound 453:There are several types of anthocyanins (as the 3171: 2910: 2908: 2856: 2854: 2852: 2295:Kennedy JA, Matthews MA, Waterhouse AL (2002). 2208:Vinylpyranomalvidin-3O-acetylglucoside-catechin 1885:Peonidin-3-O-coumaroylglucoside-4-vinylcatechol 1749:Malvidin-3-O-coumaroylglucoside-4-vinylcatechol 1511:Delphinidin-3-O-acetylglucoside-4-vinylcatechol 1501:Delphinidin-3-O-coumaroylglucoside-pyruvic acid 917:In red grapes, the main flavonol is on average 3877: 3702:Journal of the Science of Food and Agriculture 2951: 1980:Petunidin-3-O-coumaroylglucoside-4-vinylphenol 1541:Delphinidin-3-O-glucoside-4-vinyl(epi)catechin 2887:Australian Journal of Grape and Wine Research 2611: 2609: 2607: 2242:have not confirmed such effects, as of 2017. 1960:Petunidin-3-O-acetylglucoside-4-vinylcatechol 1950:Petunidin-3-O-coumaroylglucoside-pyruvic acid 1900:Peonidin-3-O-coumaroylglucoside-4-vinylphenol 1784:Malvidin-3-O-coumaroylglucoside-vinylguaiacol 1764:Malvidin-3-O-coumaroylglucoside-4-vinylphenol 1526:Delphinidin-3-O-acetylglucoside-4-vinylphenol 875:are blended with lower-tannin grapes such as 799:Commercial preparations of tannins, known as 3814:Bioorganic & Medicinal Chemistry Letters 3421: 3400: 3360: 3211:Maggiolini, M; Recchia, A G (October 2005). 3087: 2905: 2849: 2672: 1990:Petunidin-3-O-glucoside-4-vinyl(epi)catechin 1880:Peonidin-3-O-acetylglucoside-4-vinylcatechol 1870:Peonidin-3-O-coumaroylglucoside-pyruvic acid 1779:Malvidin-3-O-acetylglucoside-4-vinylguaiacol 1769:Malvidin-3-O-caffeoylglucoside-4-vinylphenol 1744:Malvidin-3-O-acetylglucoside-4-vinylcatechol 1734:Malvidin-3-O-coumaroylglucoside-acetaldehyde 1719:Malvidin-3-O-coumaroylglucoside-pyruvic acid 1496:Delphinidin-3-O-acetylglucoside-pyruvic acid 1250:is one of the molecules responsible for the 4027: 3260: 2466: 2417:American Journal of Enology and Viticulture 2376:American Journal of Enology and Viticulture 1975:Petunidin-3-O-acetylglucoside-4-vinylphenol 1910:Peonidin-3-O-glucoside-4-vinyl(epi)catechin 1789:Malvidin-3-O-glucoside-4-vinyl(epi)catechin 629:, foods that are high in proteins (such as 508:varieties are also known to not synthesize 110:and non-flavonoids. Flavonoids include the 3880:Journal of Agricultural and Food Chemistry 3612:Journal of Agricultural and Food Chemistry 3535:Journal of Agricultural and Food Chemistry 3533:Cork from Different Spanish Provenances". 3323: 2823:Journal of Agricultural and Food Chemistry 2785: 2640:Journal of Agricultural and Food Chemistry 2604: 2337:Journal of Agricultural and Food Chemistry 2198:Vinylpyranopetunidin-3O-glucoside-catechin 2066:(catechin-(4α→8)-catechin-(4α→8)-catechin) 1945:Petunidin-3-O-acetylglucoside-pyruvic acid 1895:Peonidin-3-O-acetylglucoside-4-vinylphenol 1759:Malvidin-3-O-acetylglucoside-4-vinylphenol 1114: 787:creates another class of tannins known as 674:creates another class of tannins known as 4045: 4012: 3933: 3911: 3909: 3577: 3230: 3025: 2758: 2700: 2690: 2571: 2498: 2428: 2387: 2203:Vinylpyranopeonidin-3O-glucoside-catechin 2183:Vinylpyranomalvidin-3O-glucoside-catechin 1865:Peonidin-3-O-acetylglucoside-pyruvic acid 1729:Malvidin-3-O-acetylglucoside-acetaldehyde 1714:Malvidin-3-O-acetylglucoside-pyruvic acid 1536:Delphinidin-3-O-glucoside-4-vinylguaiacol 1506:Delphinidin-3-O-glucoside-4-vinylcatechol 1461:Cyanidin-3-O-acetylglucoside-pyruvic acid 3113: 3111: 2880: 2878: 1466:Cyanidin-coumaroylglucoside-pyruvic acid 1293: 1175: 1118: 969: 791:which influences the color of red wine. 720: 518: 310: 268:play a role as endogenous regulators of 170:) in the skin and the seeds. During the 29: 3175:Molecular Nutrition & Food Research 3074: 2257:Clarification and stabilization of wine 2218:Polyphenol compounds may interact with 1985:Petunidin-3-O-glucoside-4-vinylguaiacol 1955:Petunidin-3-O-glucoside-4-vinylcatechol 1521:Delphinidin-3-O-glucoside-4-vinylphenol 14: 4087: 3906: 3206: 3204: 1905:Peonidin-3-O-glucoside-4-vinylguaiacol 1875:Peonidin-3-O-glucoside-4-vinylcatechol 1774:Malvidin-3-O-glucoside-4-vinylguaiacol 1739:Malvidin-3-O-glucoside-4-vinylcatechol 1491:Delphinidin-3-O-glucoside-pyruvic acid 1134:Oak barrel will add compounds such as 887:) typically have lower tannin levels. 757:that can bind to tannins molecule and 538:of anthocyanin pigments caused by the 3727: 3725: 3723: 3486:European Food Research and Technology 3381: 3108: 2875: 1970:Petunidin-3-O-glucoside-4-vinylphenol 1405:Catechin-(4,8)-malvidin-3-O-glucoside 650:oligomers. The tannins are formed by 570:are chemical compounds formed in red 434:are made from the red wine grapes of 3988: 3775: 2939:, 2008, vol. 111, no3, pp. 778-783, 1940:Petunidin-3-O-glucoside-pyruvic acid 1890:Peonidin-3-O-glucoside-4-vinylphenol 1754:Malvidin-3-O-glucoside-4-vinylphenol 1277: 1123:Phenolic compounds like tannins and 331:. These compounds contribute to the 287: 256:Most wine phenols are classified as 3966: 3778:The Journal of Physical Chemistry B 3201: 1860:Peonidin-3-O-glucoside-pyruvic acid 1850:Peonidin-3-(6-p-caffeoyl)-glucoside 1724:Malvidin-3-O-glucoside-acetaldehyde 1709:Malvidin-3-O-glucoside-pyruvic acid 1456:Cyanidin-3-O-glucoside-pyruvic acid 1340:Anthocyanidin-caftaric acid adducts 890: 491:anthocyanin 5-O-glucosyltransferase 24: 3720: 3218:Journal of Molecular Endocrinology 2723: 1486:Delphinidin coumaroyl 3O glucoside 276:and are usually secreted into the 25: 4116: 4065: 3935:10.1161/circulationaha.117.030387 1704:Malvidin glucoside-ethyl-catechin 1320:, mostly present in the red wine. 1224:; the ellagitannins are roburins 1095: 958: 70:of wine. These compounds include 3918:"Wine and cardiovascular health" 2899:10.1111/j.1755-0238.2008.00027.x 1935:Petunidin coumaroyl-3O glucoside 1836:(Pelargonidin 3,5-O-diglucoside) 1298:LC chromatograms at 280 nm of a 1290:Phenolic compounds found in wine 1146:present in oak are derived from 158:in the skin, and other phenols ( 146:Origin of the phenolic compounds 4047:10.1016/j.cardiores.2006.10.004 4021: 3871: 3840: 3804: 3769: 3693: 3666: 3638: 3603: 3594: 3553: 3522: 3477: 3442: 3317: 3281: 3254: 3165: 3146: 3068: 3050: 2993: 2814: 2779: 2752: 2717: 2666: 2630: 2019:Oligomeric procyanidins : 1855:Peonidin coumaroyl 3O-glucoside 1481:Delphinidin acetyl-3O glucoside 1451:Cyanidin coumaroyl 3O glucoside 1360:B type proanthocyanidin trimers 1127:can be extracted from aging in 851:and often accentuated by heavy 380: 3660:10.1016/j.foodchem.2010.04.008 3429:"The Oxford Companion to Wine" 3408:"The Oxford Companion to Wine" 3368:"The Oxford Companion to Wine" 3095:"The Oxford Companion to Wine" 2862:"The Oxford Companion to Wine" 2617:"The Oxford Companion to Wine" 2523:"The Oxford Companion to Wine" 2453:"The Oxford Companion to Wine" 2404: 2363: 2327: 2288: 2000:Phloroglucinol carboxylic acid 1699:Malvidin coumaroyl-3Oglucoside 1355:B type proanthocyanidin dimers 1035: 795:Addition of enological tannins 13: 1: 3687:10.1016/S0031-9422(97)00190-8 3579:10.1016/S0378-1097(03)00053-3 3463:10.1016/S0021-9673(00)00086-8 2800:10.1016/S0031-9422(03)00518-1 2773:10.1016/S0003-2670(01)01617-8 2564:10.1016/j.foodres.2020.109946 2282: 2193:Vinylpyranomalvidin-3O-phenol 1930:Petunidin acetyl-3O-glucoside 1694:Malvidin cafeoyl-3O-glucoside 562:that eventually exceed their 300: 172:growth cycle of the grapevine 2738:10.1016/j.chroma.2006.09.011 1845:Peonidin acetyl-3O-glucoside 1689:Malvidin acetyl-3O-glucoside 1446:Cyanidin acetyl 3O glucoside 1437:(Cyanidin-3,5-O-diglucoside) 1284:oxygen in limited quantities 1270:is a technique used in wine 621:, such as the ones found in 365:, which includes the yellow 350: 7: 3865:10.5073/vitis.1995.34.51-56 3451:Journal of Chromatography A 3077:"What are Tannins in Wine?" 2726:Journal of Chromatography A 2552:Food Research International 2245: 465:. The European vine family 218:the wine color and a lower 10: 4121: 3826:10.1016/j.bmcl.2010.08.002 2979:10.5344/ajev.1986.37.4.301 2430:10.5344/ajev.2006.57.3.289 2389:10.5344/ajev.2006.57.3.298 2313:10.5344/ajev.2002.53.4.268 2213: 1286:affects phenolic content. 1138:and hydrolysable tannins ( 962: 597: 593: 384: 354: 347:properties of flavonoids. 304: 3566:FEMS Microbiology Letters 3075:Wallace, Keith S (2005). 2692:10.3390/molecules15129057 1216:aldehydes; the coumarins 871:), tannic grapes such as 198:, whereas the phenols in 4014:10.2903/j.efsa.2010.1489 1657:Isorhamnetol 3-glucoside 1476:Delphinidin 3O glucoside 1282:The exposure of wine to 3747:10.1111/1750-3841.12715 3735:Journal of Food Science 3714:10.1002/jsfa.2740690317 2267:Phenolic content in tea 2083:protocatechuic aldehyde 1819:Myricetol 3-glucuronide 1115:Phenols from oak ageing 516:as other varieties do. 514:acetylated anthocyanins 337:health benefits of wine 3187:10.1002/mnfr.200800483 2761:Analytica Chimica Acta 2335:DNA Strand Breakage". 1925:Petunidin 3O glucoside 1673:Kaempferol glucuronide 1636:Grape reaction product 1321: 1181: 1131: 735:physiological ripeness 730: 584:controlled oxygenation 531: 320: 39: 3498:10.1007/s002170100327 2098:Quercetol glucuronide 1840:Peonidin 3O-glucoside 1814:Myricetol 3-glucoside 1683:Malvidin 3O-glucoside 1652:p-Hydroxybenzoic acid 1596:Ethyl protocatechuate 1441:Cyanidin 3O-glucoside 1297: 1200:, and ellagic acids; 1179: 1122: 1056:ultraviolet radiation 975:Hydroxycinnamic acids 970:Hydroxycinnamic acids 811:seed and skin, plant 724: 690:seed and skin, plant 627:food and wine pairing 586:processes during the 522: 314: 258:secondary metabolites 33: 4028:Halliwell B (2007). 2491:10.1104/pp.126.2.524 2228:platelet aggregation 1667:Kaempferol glucoside 1144:hydrolyzable tannins 582:processes or during 280:of the grapevine as 272:transport. They are 50:—occur naturally in 3784:(42): 13487–13496. 3232:10.1677/jme.1.01783 3018:2006Natur.444..566C 2343:(50): 12159–12171. 2238:, but high-quality 2093:Quercetol glucoside 2078:Protocatechuic acid 1571:Epicatechin gallate 1556:Dihydro-resveratrol 729:content of the wine 718:found in the wood. 416:sugars in the grape 42:Phenolic compounds— 3427:J. Robinson (ed), 3406:J. Robinson (ed), 3366:J. Robinson (ed), 3338:10.1007/BF01201331 3093:J. Robinson (ed), 2967:Am. J. Enol. Vitic 2860:J. Robinson (ed), 2615:J. Robinson (ed), 2521:J. Robinson (ed), 2451:J. Robinson (ed), 2301:Am. J. Enol. Vitic 2277:Wine preservatives 2262:Grape seed extract 1415:Coniferyl aldehyde 1322: 1182: 1132: 873:Cabernet Sauvignon 849:Cabernet Sauvignon 801:enological tannins 731: 680:enological tannins 656:Cabernet Sauvignon 568:Pyranoanthocyanins 532: 510:para-coumaroylated 321: 56:chemical compounds 40: 3928:(15): 1434–1448. 3892:10.1021/jf980314u 3820:(20): 6149–6151. 3790:10.1021/jp104749f 3624:10.1021/jf053153k 3547:10.1021/jf970863k 3303:10.1021/jf8017707 3291:J Agric Food Chem 3275:10.1021/jf980461s 3263:J Agric Food Chem 3181:(11): 1452–1461. 3132:10.1021/jf061538c 3126:(20): 7692–7702. 3120:J Agric Food Chem 3064:on July 18, 2011. 2835:10.1021/jf9805146 2652:10.1021/jf900146a 2349:10.1021/jf504185s 1581:Epsilon-viniferin 1278:Microoxygeneation 789:pigmented tannins 778:proanthocyanidins 767:micro-oxygenation 676:pigmented tannins 639:proanthocyanidins 483:and the American 448:Alicante Bouschet 339:derived from the 288:Grape polyphenols 233:, the process of 192:proanthocyanidins 176:canopy management 164:proanthocyanidins 104:proanthocyanidins 16:(Redirected from 4112: 4076: 4060: 4059: 4049: 4025: 4019: 4018: 4016: 3992: 3986: 3985: 3983: 3981: 3970: 3964: 3963: 3937: 3913: 3904: 3903: 3875: 3869: 3868: 3844: 3838: 3837: 3808: 3802: 3801: 3773: 3767: 3766: 3741:(1): E101–E107. 3729: 3718: 3717: 3697: 3691: 3690: 3681:(7): 1365–1369. 3670: 3664: 3663: 3642: 3636: 3635: 3607: 3601: 3598: 3592: 3591: 3581: 3557: 3551: 3550: 3541:(8): 3166–3171. 3526: 3520: 3516: 3509: 3481: 3475: 3474: 3446: 3440: 3425: 3419: 3404: 3398: 3397: 3385: 3379: 3364: 3358: 3357: 3321: 3315: 3314: 3297:(24): 11773–85. 3285: 3279: 3278: 3258: 3252: 3251: 3249: 3247: 3234: 3208: 3199: 3198: 3169: 3163: 3159: 3150: 3144: 3143: 3115: 3106: 3091: 3085: 3084: 3072: 3066: 3065: 3060:. Archived from 3054: 3048: 3047: 3029: 2997: 2991: 2990: 2958: 2949: 2945: 2933: 2924: 2920: 2912: 2903: 2902: 2882: 2873: 2858: 2847: 2846: 2818: 2812: 2811: 2794:(7): 1179–1186. 2783: 2777: 2776: 2756: 2750: 2749: 2732:(1–2): 215–225. 2721: 2715: 2714: 2704: 2694: 2670: 2664: 2663: 2634: 2628: 2613: 2602: 2601: 2575: 2543: 2534: 2519: 2513: 2512: 2502: 2470: 2464: 2449: 2443: 2442: 2432: 2408: 2402: 2401: 2391: 2367: 2361: 2360: 2331: 2325: 2324: 2292: 2123:Sinapic aldehyde 1576:Epigallocatechin 1129:oak wine barrels 891:Other flavonoids 418:increase during 375:viticulturalists 84:dihydroflavonols 58:that affect the 21: 18:Phenolics (wine) 4120: 4119: 4115: 4114: 4113: 4111: 4110: 4109: 4095:Natural phenols 4085: 4084: 4074: 4068: 4063: 4026: 4022: 3993: 3989: 3979: 3977: 3972: 3971: 3967: 3914: 3907: 3876: 3872: 3845: 3841: 3809: 3805: 3774: 3770: 3730: 3721: 3698: 3694: 3671: 3667: 3643: 3639: 3608: 3604: 3599: 3595: 3558: 3554: 3527: 3523: 3514: 3482: 3478: 3447: 3443: 3426: 3422: 3405: 3401: 3386: 3382: 3365: 3361: 3322: 3318: 3286: 3282: 3259: 3255: 3245: 3243: 3209: 3202: 3170: 3166: 3157: 3151: 3147: 3116: 3109: 3092: 3088: 3073: 3069: 3056: 3055: 3051: 3027:10.1038/444566a 2998: 2994: 2959: 2952: 2943: 2934: 2927: 2918: 2913: 2906: 2883: 2876: 2859: 2850: 2819: 2815: 2784: 2780: 2757: 2753: 2722: 2718: 2685:(12): 9057–91. 2671: 2667: 2635: 2631: 2614: 2605: 2544: 2537: 2520: 2516: 2471: 2467: 2450: 2446: 2409: 2405: 2368: 2364: 2332: 2328: 2293: 2289: 2285: 2248: 2240:clinical trials 2236:HDL cholesterol 2234:, and increase 2216: 2053:B2-3'-O-gallate 1601:4-Ethylguaiacol 1551:Delta-viniferin 1312:(middle) and a 1292: 1280: 1265: 1260: 1174: 1162:4-ethylguaiacol 1117: 1098: 1038: 972: 967: 965:Wine and health 961: 893: 837: 797: 648:prodelphinidins 602: 596: 463:grape varieties 432:sparkling wines 389: 383: 359: 353: 345:chemopreventive 315:The process of 309: 303: 290: 148: 28: 23: 22: 15: 12: 11: 5: 4118: 4108: 4107: 4105:Wine chemistry 4102: 4097: 4083: 4082: 4077: 4067: 4066:External links 4064: 4062: 4061: 4040:(2): 341–347. 4034:Cardiovasc Res 4020: 3987: 3965: 3905: 3870: 3839: 3803: 3768: 3719: 3708:(3): 385–391. 3692: 3675:Phytochemistry 3665: 3648:Food Chemistry 3637: 3618:(12): 4270–6. 3602: 3593: 3552: 3521: 3476: 3441: 3420: 3399: 3380: 3359: 3316: 3280: 3269:(10): 4203–8. 3253: 3225:(2): 269–281. 3200: 3164: 3145: 3107: 3086: 3067: 3049: 2992: 2973:(4): 301–303. 2950: 2937:Food chemistry 2925: 2904: 2874: 2848: 2813: 2788:Phytochemistry 2778: 2751: 2716: 2665: 2629: 2603: 2535: 2514: 2465: 2444: 2423:(3): 289–297. 2403: 2382:(3): 298–305. 2362: 2326: 2286: 2284: 2281: 2280: 2279: 2274: 2272:Wine chemistry 2269: 2264: 2259: 2254: 2247: 2244: 2215: 2212: 2211: 2210: 2205: 2200: 2195: 2190: 2185: 2180: 2175: 2170: 2165: 2160: 2155: 2150: 2145: 2140: 2135: 2130: 2128:Sinapinic acid 2125: 2120: 2115: 2110: 2105: 2100: 2095: 2090: 2085: 2080: 2075: 2074: 2073: 2070:procyanidin T2 2067: 2064:Procyanidin C2 2061: 2058:procyanidin C1 2055: 2050: 2048:B2-3-O-gallate 2045: 2043:B1-3-O-gallate 2040: 2038:Procyanidin B4 2035: 2033:Procyanidin B3 2030: 2028:Procyanidin B2 2025: 2023:Procyanidin B1 2017: 2012: 2007: 2002: 1997: 1992: 1987: 1982: 1977: 1972: 1967: 1962: 1957: 1952: 1947: 1942: 1937: 1932: 1927: 1922: 1917: 1912: 1907: 1902: 1897: 1892: 1887: 1882: 1877: 1872: 1867: 1862: 1857: 1852: 1847: 1842: 1837: 1831: 1826: 1821: 1816: 1811: 1806: 1804:Methyl gallate 1801: 1796: 1791: 1786: 1781: 1776: 1771: 1766: 1761: 1756: 1751: 1746: 1741: 1736: 1731: 1726: 1721: 1716: 1711: 1706: 1701: 1696: 1691: 1686: 1680: 1675: 1670: 1664: 1659: 1654: 1649: 1644: 1639: 1633: 1628: 1623: 1618: 1613: 1608: 1603: 1598: 1593: 1588: 1586:Ethyl caffeate 1583: 1578: 1573: 1568: 1563: 1558: 1553: 1548: 1543: 1538: 1533: 1528: 1523: 1518: 1513: 1508: 1503: 1498: 1493: 1488: 1483: 1478: 1473: 1468: 1463: 1458: 1453: 1448: 1443: 1438: 1432: 1427: 1422: 1417: 1412: 1407: 1402: 1397: 1392: 1387: 1382: 1377: 1372: 1367: 1362: 1357: 1352: 1347: 1342: 1337: 1332: 1291: 1288: 1279: 1276: 1264: 1261: 1259: 1256: 1202:protocatechuic 1190:protocatechuic 1173: 1170: 1116: 1113: 1103:is a phenolic 1097: 1096:Phenolic acids 1094: 1084:French paradox 1043:also produces 1037: 1034: 1006:fertaric acids 971: 968: 960: 959:Non-flavonoids 957: 921:, followed by 904:grape diseases 892: 889: 881:Cabernet Franc 861:polymerization 836: 833: 796: 793: 785:anthocyanidins 771:decanting wine 598:Main article: 595: 592: 486:Vitis labrusca 479:vines such as 468:Vitis vinifera 459:Ampelographers 385:Main article: 382: 379: 355:Main article: 352: 349: 305:Main article: 302: 299: 294:Vitis vinifera 289: 286: 147: 144: 128:phenolic acids 72:phenolic acids 44:natural phenol 38:pictured here. 27:Wine chemistry 26: 9: 6: 4: 3: 2: 4117: 4106: 4103: 4101: 4098: 4096: 4093: 4092: 4090: 4081: 4078: 4073: 4070: 4069: 4057: 4053: 4048: 4043: 4039: 4035: 4031: 4024: 4015: 4010: 4006: 4002: 3998: 3991: 3975: 3969: 3961: 3957: 3953: 3949: 3945: 3941: 3936: 3931: 3927: 3923: 3919: 3912: 3910: 3901: 3897: 3893: 3889: 3886:(2): 678–84. 3885: 3881: 3874: 3866: 3862: 3858: 3854: 3850: 3843: 3835: 3831: 3827: 3823: 3819: 3815: 3807: 3799: 3795: 3791: 3787: 3783: 3779: 3772: 3764: 3760: 3756: 3752: 3748: 3744: 3740: 3736: 3728: 3726: 3724: 3715: 3711: 3707: 3703: 3696: 3688: 3684: 3680: 3676: 3669: 3661: 3657: 3653: 3649: 3641: 3633: 3629: 3625: 3621: 3617: 3613: 3606: 3597: 3589: 3585: 3580: 3575: 3571: 3567: 3563: 3556: 3548: 3544: 3540: 3536: 3532: 3531:Quercus suber 3525: 3519: 3513: 3507: 3503: 3499: 3495: 3491: 3487: 3480: 3472: 3468: 3464: 3460: 3456: 3452: 3445: 3438: 3437:0-19-860990-6 3434: 3430: 3424: 3417: 3416:0-19-860990-6 3413: 3409: 3403: 3395: 3391: 3384: 3377: 3376:0-19-860990-6 3373: 3369: 3363: 3355: 3351: 3347: 3343: 3339: 3335: 3331: 3327: 3320: 3312: 3308: 3304: 3300: 3296: 3292: 3284: 3276: 3272: 3268: 3264: 3257: 3242: 3238: 3233: 3228: 3224: 3220: 3219: 3214: 3207: 3205: 3196: 3192: 3188: 3184: 3180: 3176: 3168: 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2461:0-19-860990-6 2458: 2454: 2448: 2440: 2436: 2431: 2426: 2422: 2418: 2414: 2407: 2399: 2395: 2390: 2385: 2381: 2377: 2373: 2366: 2358: 2354: 2350: 2346: 2342: 2338: 2330: 2322: 2318: 2314: 2310: 2307:(4): 268–74. 2306: 2302: 2298: 2291: 2287: 2278: 2275: 2273: 2270: 2268: 2265: 2263: 2260: 2258: 2255: 2253: 2252:Aging of wine 2250: 2249: 2243: 2241: 2237: 2233: 2229: 2225: 2221: 2209: 2206: 2204: 2201: 2199: 2196: 2194: 2191: 2189: 2186: 2184: 2181: 2179: 2176: 2174: 2171: 2169: 2166: 2164: 2161: 2159: 2158:4-Vinylphenol 2156: 2154: 2151: 2149: 2146: 2144: 2143:Vanillic acid 2141: 2139: 2136: 2134: 2133:Syringic acid 2131: 2129: 2126: 2124: 2121: 2119: 2116: 2114: 2111: 2109: 2106: 2104: 2101: 2099: 2096: 2094: 2091: 2089: 2086: 2084: 2081: 2079: 2076: 2071: 2068: 2065: 2062: 2059: 2056: 2054: 2051: 2049: 2046: 2044: 2041: 2039: 2036: 2034: 2031: 2029: 2026: 2024: 2021: 2020: 2018: 2016: 2013: 2011: 2008: 2006: 2003: 2001: 1998: 1996: 1993: 1991: 1988: 1986: 1983: 1981: 1978: 1976: 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1584: 1582: 1579: 1577: 1574: 1572: 1569: 1567: 1564: 1562: 1559: 1557: 1554: 1552: 1549: 1547: 1544: 1542: 1539: 1537: 1534: 1532: 1529: 1527: 1524: 1522: 1519: 1517: 1514: 1512: 1509: 1507: 1504: 1502: 1499: 1497: 1494: 1492: 1489: 1487: 1484: 1482: 1479: 1477: 1474: 1472: 1469: 1467: 1464: 1462: 1459: 1457: 1454: 1452: 1449: 1447: 1444: 1442: 1439: 1436: 1433: 1431: 1428: 1426: 1425:Coutaric acid 1423: 1421: 1420:Coumaric acid 1418: 1416: 1413: 1411: 1408: 1406: 1403: 1401: 1398: 1396: 1395:Castavinol C4 1393: 1391: 1390:Castavinol C3 1388: 1386: 1385:Castavinol C2 1383: 1381: 1380:Castavinol C1 1378: 1376: 1373: 1371: 1370:Caftaric acid 1368: 1366: 1363: 1361: 1358: 1356: 1353: 1351: 1348: 1346: 1343: 1341: 1338: 1336: 1333: 1331: 1330:Acutissimin A 1328: 1327: 1326: 1319: 1315: 1311: 1308: 1304: 1301: 1296: 1287: 1285: 1275: 1273: 1269: 1268:Flash release 1255: 1253: 1249: 1245: 1243: 1239: 1235: 1231: 1227: 1223: 1219: 1215: 1211: 1207: 1203: 1199: 1195: 1191: 1187: 1186:cork stoppers 1178: 1169: 1167: 1166:brettanomyces 1163: 1159: 1158:4-Ethylphenol 1155: 1153: 1149: 1145: 1141: 1140:ellagitannins 1137: 1130: 1126: 1121: 1112: 1110: 1106: 1102: 1093: 1091: 1087: 1085: 1081: 1077: 1073: 1069: 1065: 1061: 1057: 1052: 1048: 1046: 1042: 1033: 1031: 1030:ferulic acids 1027: 1023: 1019: 1015: 1011: 1007: 1003: 999: 995: 991: 987: 985: 980: 979:tartaric acid 976: 966: 956: 954: 950: 946: 942: 940: 936: 932: 928: 924: 920: 915: 913: 909: 905: 901: 897: 888: 886: 885:nouveau wines 882: 878: 874: 870: 866: 862: 858: 854: 850: 846: 841: 832: 830: 826: 822: 818: 814: 810: 806: 802: 792: 790: 786: 781: 779: 774: 772: 768: 764: 760: 756: 752: 748: 744: 740: 736: 728: 723: 719: 717: 713: 709: 705: 701: 697: 693: 689: 685: 681: 677: 673: 669: 665: 661: 657: 653: 649: 645: 640: 634: 632: 628: 624: 620: 616: 613:sensation of 612: 608: 601: 591: 589: 588:aging of wine 585: 581: 577: 573: 569: 565: 561: 557: 553: 549: 545: 541: 537: 529: 525: 521: 517: 515: 511: 507: 502: 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Retrieved 3974:"Flavonoids" 3968: 3925: 3921: 3883: 3879: 3873: 3859:(1): 51–56. 3856: 3852: 3842: 3817: 3813: 3806: 3781: 3777: 3771: 3738: 3734: 3705: 3701: 3695: 3678: 3674: 3668: 3651: 3647: 3640: 3615: 3611: 3605: 3596: 3572:(1): 49–55. 3569: 3565: 3555: 3538: 3534: 3530: 3524: 3489: 3485: 3479: 3457:(1): 101–9. 3454: 3450: 3444: 3428: 3423: 3407: 3402: 3393: 3389: 3383: 3367: 3362: 3332:(6): 522–5. 3329: 3325: 3319: 3294: 3290: 3283: 3266: 3262: 3256: 3244:. 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Phenolic content in wine

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