Significance of Grape Phenolic Compounds for Wine Characteristics: Dynamics and Extractability During Fruit Maturation

The review discussed the fundamental characteristics of grape phenolic compounds, focusing on their chemical properties and significance in winemaking. Given the higher phenolic content in red wines, particular attention is devoted to attributes such as pigmentation, co-pigmentation, bitterness, and interactions with proteins—key contributors to the perception of astringency. Phenolic compounds undergo substantial qualitative and quantitative transformations during grape ripening, which affect both their inherent properties and their extractability from solid components such as grape skins and seeds. The review also examined extractability dynamics and provides a concise overview of the analytical methods used to assess phenolic compounds in grapes and wine.