Flavonoid

Definition - What does Flavonoid mean?

In the context of the compound structure of wine grapes, flavonoids are complicated phenolic compounds that give wine grapes specific characteristics. The 4 main types of flavonoids in wine grapes are: tannins, flavonols, catechins and anthocyanins, which can be broken down into sub-types as well. Flavonoids are responsible for the color and flavor of grapes, which determines the wine style that the grapes will be best suited for.

WineFrog explains Flavonoid

Flavonoids in wine contribute to the taste and color of the wine and determine how the wine will taste after fermentation and aging, as the compounds experience complex reactions during the wine making process. Flavonoids are found in the skin, flesh and seeds of the grape berry and are a source of nutrients and anti-oxidants that are well-known to have amazing health benefits.

The anthocyanin flavonoids found in the skin, are responsible for the red pigment in red wine grapes. The tannin flavonoids also found in the skin give wine its astringency, and tannin levels vary considerably from varietal to varietal, the catechins are found in the seeds, and boost the tannins. While the flavonols found in the epidermis are very high in well-known antioxidants and have reputed health benefits, they don’t contribute a sensory component to wine.

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