Abstract
Phenolic compounds in wine are important because they contribute to the color, taste and body o the wine. The skin and seeds of the grape berry are rich in phenolic compounds. Also, they manifest a wide range of beneficial health effects including anti-inflammatory, antiviral, anti-carcinogenic and anti-atherogenic activities (Yao, L. H., 2004). These protective health effects derived from the consumption of wines have been attributed to the antioxidant character of phenolics (Rice-Evans, C., 1998). The type and concentration of the phenolic compounds in wine depends on grape variety, ripening, atmospheric conditions, viticulture and vinification techniques (Rodriguez-Delgado, M.-A., 2002).
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