ABSTRACT
Phenolic compounds, as very important constituents of grape and essential components for wine quality, have been extensively studied in recent years. Scientists became very interested in the nutritional and beneˆcial health effects of polyphenolic compounds. Red and white grapes and wines have different phenolic compositions and characteristics for each variety. The polyphenolic content of a ˆnished wine depends on grape variety, but also on different wine-making procedures (Nagel and Wulf 1979; Gil-Muñoz et al. 1999; Gómez-Plaza et al. 2000; Monagas et al. 2003; Bautista-Ortín et al. 2007; Ivanova et al. 2009). Red wine production includes the procedure of maceration, which is not applied in white wine production (i.e., white wines are produced without grape mash, having no contact with the grape skins or maceration is kept to a minimum).
