ABSTRACT
I. INTRODUCTION Wine contains many phenolic antioxidant substances; most all these originate in the grape berry. If oak is used, additional and different phenolic compounds will also be found in the wine, and a few small phenols of low concentration have microbial origins, such as tyrosol and 4-ethylphenol. Wine also contains other antioxidants, in particular the sulfites, added as a preservative in most wine at levels between 20 and 50 mg/L, and occasionally, ascorbate is added.
