Polyphenols are a diverse group of chemical compounds found in wine that are responsible for its color, taste, texture and health properties. They are natural components of grapes and are extracted during the winemaking process.
Polyphenols play an important role in the aroma and sensory complexity of wine. They are present in the skins, seeds and stems of the grapes. The main types of polyphenols in wine include flavonoids, phenolic acids and tannins.
Flavonoids are responsible for the color of wine. They include anthocyanins, which produce red and blue pigments, and flavonols, which provide yellow and green hues. The concentration and type of flavonoids determine the color intensity and nuances of the wine.
Phenolic acids contribute to the acidity of the wine and are responsible for its fruity and spicy aromas. They also have antioxidant properties that can help protect the wine from oxidative damage.
Tannins are a special type of polyphenol that give the wine bitterness, astringency and structure. They are mainly found in red wines, as they are extracted from the grape skins during maceration. Tannins can mature over time and soften the wine.
Polyphenols in wine also have health benefits. They act as powerful antioxidants and can help fight cell damage caused by free radicals. Regular consumption of polyphenols can reduce the risk of cardiovascular disease, inflammation and certain types of cancer.
The concentration and profile of polyphenols in wine can depend on various factors, such as the grape variety, the growing region, the ripening period, the pressing method and storage. Prolonged contact with the skins during fermentation or ageing in oak barrels can increase the concentration of polyphenols.
Polyphenols make a significant contribution to the quality and sensory properties of wine. They give it color, aroma, taste and structure. At the same time, they offer health benefits and make wine a versatile and fascinating drink.
