Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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flavonoids, a large group of phenolic compounds that includes anthocyanins, catechins, and the flavonols. More than 45,000 flavonoids from a wide variety of plant sources have been described. In wine, they contribute to colour, astringency, texture, and possibly bitterness, although this last is less well documented. Up to 90% of the phenolic content in red wine is made up of flavonoids; in white wines the proportion may be lower because of less extraction from the skins, stems, and seeds. The antioxidant and cancer chemopreventive capacity of many flavonoids may contribute to the health benefits of moderate wine consumption.