Polyphenol

Definition - What does Polyphenol mean?

Polyphenols are compounds that are created when two or more phenols join together. These compounds are essential because they are antioxidants and help prevent many diseases in wines. In addition, these compounds affect the texture, aroma, flavor and shade of the wine. There are two types of polyphenols: non-flavonoid and flavonoid.


WineFrog explains Polyphenol

Non-flavonoid polyphenols are found mostly in low concentration in wines, and include phenolic acids, stilbenoids and hydroxycinnamic acids. Also, hydroxycinnamic acid is found in both red and white wine and are an exception to the general polyphenol concentration in wines.

Flavonoid polyphenols are found mostly in red wines, and include flavonols, anthocyanins and tannins.

The wine making process, the ripening process, the ripeness of the grape and other environmental features determine the polyphenol content in wine. Red wines have ten times more polyphenol concentration than white wine. This is because of the winemaking process carried out to make red wine. Red wine includes the seed and skins of the grape allowing more ripening, thereby allowing more polyphenols.

Share this:

Connect with us

Never Miss an Article!

Subscribe to our free newsletter now - The Best of WineFrog.