What are polyphenolic compounds or polyphenols?
A. Phenolic compounds and their polyphenolic forms contribute to the characteristic aromas, colours and flavours of wine. They are extracted from the seeds and skins of grapes during the first fermentation stage of winemaking, when the juice is in contact with the grape skins and seeds in fermentation tanks or vats. The amount of phenolic compounds in red wine is generally six times greater than that in white wine, because red juice has longer or more contact with the grape skins during the fermentation process enabling more phenolic compounds to be extracted into the red juice. Phenolic compounds are also present in other foods such as fruits, grains and vegetables, where consumption of these foods is associated with a decreased risk of cardiovascular disease. It has been proposed that these phenolic compounds in wine contribute to the decreased risk of heart disease associated with wine consumption. The mechanism of action of phenolic compounds is being investigated and from initial
