Grape and Wine Phenolics: History and Perspective

Given its rich history and tradition as well as its incredible complexity, wine has been the subject of a considerable amount of research. Grape and wine phenolics, because of their complexity and importance in wine quality, serves as a good example of how tradition and science have coevolved. This review summarizes early research on grape and wine phenolics and provides justification for continued research.

[1]  R. Willstätter,et al.  Untersuchungen ber die Anthocyane. I. ber den Farbstoff der Kornblume , 1913 .

[2]  R. Robinson,et al.  CCCLXXIV.—Experiments on the synthesis of the anthocyanins. Part VIII. A synthesis of œnin chloride , 1931 .

[3]  R. Robinson,et al.  A survey of anthocyanins: Notes on the distribution of leuco-anthocyanins. , 1933, The Biochemical journal.

[4]  E. C. Bate-smith.  Paper Chromatography of Anthocyanins and Related Substances in Petal Extracts , 1948, Nature.

[5]  H. Berg,et al.  The Effect of Contact Time of Juice with Pomace on the Color and Tannin Content of Red Wines , 1956 .

[6]  Comparison of Anthocyan Pigments of Vinifera Grapes , 1958 .

[7]  T. Swain,et al.  Changes in tannins in ripening fruits , 1963 .

[8]  V. L. Singleton,et al.  The Transfer of Polyphenolic Compounds from Grape Seeds into Wines , 1964, American Journal of Enology and Viticulture.

[9]  M. Joslyn,et al.  ASTRINGENCY OF FRUITS AND FRUIT PRODUCTS IN RELATION TO PHENOLIC CONTENT. , 1964, Advances in food research.

[10]  T. Swain,et al.  Structure of Condensed Tannins , 1965, Nature.

[11]  L. Jurd,et al.  Anthocyanins and related compounds—VI : Flavylium salt—phloroglucinol condensation products , 1965 .

[12]  V. L. Singleton,et al.  Contributions of Grape Phenols to Oxygen Absorption and Browning of Wines , 1966 .

[13]  V. L. Singleton,et al.  Flavor Effects and Adsorptive Properties of Purified Fractions of Grape-Seed Phenols , 1966, American Journal of Enology and Viticulture.

[14]  V. L. Singleton,et al.  Paper Chromatography of Phenolic Compounds from Grapes, Particularly Seeds, and Some Variety-Ripeness Relationships , 1966, American Journal of Enology and Viticulture.

[15]  T. Somers.  Wine Tannins—Isolation of Condensed Flavonoid Pigments by Gel-Filtration , 1966, Nature.

[16]  L. Jurd.  Anthocyanidins and related compounds—XI: Catechin-flavylium salt condensation reactions , 1967 .

[17]  A. Battersby,et al.  Oxidative coupling of phenols , 1967 .

[18]  J. Harborne.  Comparative biochemistry of flavonoids—I. : Distribution of chalcone and aurone pigments in plants , 1966 .

[19]  K. Weinges,et al.  Zur Kenntnis der Proanthocyanidine, X Procyanidine aus Früchten , 1968 .

[20]  L. Jurd.  Review of Polyphenol Condensation Reactions and their Possible Occurrence in the Aging of Wines , 1969 .

[21]  V. L. Singleton,et al.  Phenolic substances in grapes and wine, and their significance. , 1969, Advances in food research. Supplement.

[22]  V. L. Singleton,et al.  Identification of three flavan-3-ols from grapes , 1969 .

[23]  B. J. Meyer,et al.  Seed Tannin Extraction in Cabernet Sauvignon , 1970, American Journal of Enology and Viticulture.

[24]  L. Jurd,et al.  The formation of xanthylium salts from proanthocyanidins , 1970 .

[25]  P. Ribéreau-Gayon,et al.  Recherches technologiques sur composés phénoliques des vins rouges II- Les facteurs de dissolution des composés phénoliques , 1970 .

[26]  T. Somers.  The polymeric nature of wine pigments , 1971 .

[27]  A. D. Webb,et al.  Acetic-Acid-Acylated Anthocyanin Pigments in the Grape Skins of a Number of Varieties of Vitis Vinifera , 1971, American Journal of Enology and Viticulture.

[28]  W. Kliewer,et al.  Effect of Controlled Day and Night Temperatures on Grape Coloration , 1972, American Journal of Enology and Viticulture.

[29]  K. Norris,et al.  Co-pigmentation of anthocyanins in plant tissues and its effect on color , 1972 .

[30]  T. Somers,et al.  Wine quality: Correlations with colour density and anthocyanin equilibria in a group of young red wines , 1974 .

[31]  V. L. Singleton,et al.  The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging , 1974, American Journal of Enology and Viticulture.

[32]  Vandyke Price,et al.  The taste of wine , 1975 .

[33]  C. F. Timberlake,et al.  Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines , 1976, American Journal of Enology and Viticulture.

[34]  R. Brouillard,et al.  Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside , 1977 .

[35]  W. Kliewer.  Influence of Temperature, Solar Radiation and Nitrogen on Coloration and Composition of Emperor Grapes , 1977, American Journal of Enology and Viticulture.

[36]  T. Somers,et al.  Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, “chemical age” , 1977 .

[37]  M. G. Mullins,et al.  Interrelationships of Sugars, Anthocyanins, Total Phenols and Dry Weight in the Skin of Grape Berries during Ripening , 1977, American Journal of Enology and Viticulture.

[38]  R. Brouillard,et al.  Mechanism of the structural transformations of anthocyanins in acidic media , 1977 .

[39]  G. Arnold,et al.  The phenolics of ciders: Bitterness and astringency , 1978 .

[40]  C. F. Timberlake,et al.  The Procyanidins of White Grapes and Wines , 1979, American Journal of Enology and Viticulture.

[41]  L. Foo,et al.  Compositional changes in lower molecular weight flavans during grape maturation , 1979 .

[42]  T. Somers,et al.  Grape pigment phenomena: Interpretation of major colour losses during vinification , 1979 .

[43]  H. Edwin.  In vino veritas: Oligomeric procyanidins and the ageing of red wines , 1980 .

[44]  R. Newman,et al.  Polymeric proanthocyanidins. Stereochemistry, structural units, and molecular weight , 1981 .

[45]  L. Foo,et al.  The phytochemistry of proanthocyanidin polymers. , 1980 .

[46]  L. Butler,et al.  The specificity of proanthocyanidin-protein interactions. , 1981, The Journal of biological chemistry.

[47]  C. Nagel,et al.  Isolation and Identification of the Hydroxycinnamic Acid Derivatives in White Riesling Wine , 1981, American Journal of Enology and Viticulture.

[48]  K. Davis,et al.  The association of proteins with polyphenols , 1981 .

[49]  L. Foo,et al.  The structure of tannins of some edible fruits , 1981 .

[50]  P. Ribereau-gayon,et al.  Some interpretations of colour changes in young red wines during their conservation , 1983 .

[51]  C. Nagel,et al.  Kinetics of Malvidin-3-Glucoside Condensation in Wine Model Systems , 1983 .

[52]  J. Sapis,et al.  Browning capacity of grapes. 3. Changes and importance of hydroxycinnamic acid-tartaric acid esters during development and maturation of the fruit , 1983 .

[53]  W. Kliewer,et al.  Further Investigations into the Relationship Between Anthocyanins, Phenolics and Soluble Carbohydrates in Grape Berry Skins , 1983 .

[54]  R. Hemingway,et al.  Kinetics of acid-catalyzed cleavage of procyanidins , 1983 .

[55]  P. Bishop,et al.  Characterization of the condensation product of malvidin 3,5-diglucoside and catechin , 1984 .

[56]  L. Porter,et al.  Haemanalysis: The relative astringency of proanthocyanidin polymers , 1984 .

[57]  J. Delcour,et al.  Flavor Thresholds of Polyphenolics in Water , 1984, American Journal of Enology and Viticulture.

[58]  J. Sapis,et al.  Changes and importance of oligomeric procyanidins during maturation of grape seeds , 1985 .

[59]  V. Cheynier,et al.  Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines , 1986 .

[60]  J. Oszmiański,et al.  Grape Seed Phenolics: Extraction as Affected by Some Conditions Occurring During Wine Processing , 1986, American Journal of Enology and Viticulture.

[61]  N. Sas,et al.  [Professional and scientific aspects of the activities of the Union of Societies of the Medical Sciences--paramedical personnel in the Cluj-Napoca Oncology Institute]. , 1986, Viata medicala; revista de informare profesionala si stiintifica a cadrelor medii sanitare.

[62]  V. L. Singleton.  Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications , 1987, American Journal of Enology and Viticulture.

[63]  T. H. Lilley,et al.  Natural astringency in foodstuffs--a molecular interpretation. , 1988, Critical reviews in food science and nutrition.

[64]  Bitterness and astringency in wine , 1990 .

[65]  A. Noble,et al.  Astringency and bitterness of selected phenolics in wine , 1990 .

[66]  V. L. Singleton.  Tannins and the Qualities of Wines , 1992 .

[67]  G. Hrazdina.  Biosynthesis of Flavonoids , 1992 .

[68]  E. Haslam.  Practical Polyphenolics: From Structure to Molecular Recognition and Physiological Action , 1998 .

[69]  B. Winkel-Shirley,et al.  It takes a garden. How work on diverse plant species has contributed to an understanding of flavonoid metabolism. , 2001, Plant physiology.

[70]  B. Rankine.  Advances in the Australian wine industry and the contributing role of wine analysis , 2001 .

[71]  R. Dixon,et al.  Proanthocyanidins--a final frontier in flavonoid research? , 2005, The New phytologist.