Phenolic compounds are important components of the grape berry in the determination of wine
style and quality. In the past decade, significant advances towards a better understanding of the genetics,
biochemistry, and physiology governing the synthesis of this class of secondary metabolite have been made.
This deeper knowledge of phenylpropanoid and flavonoid metabolism strengthens the foundation for
practical applications in the vineyard; investigations involving cultural practices and manipulation of
environmental effects can help viticulturists deliver grapes to winemakers that are better suited to particular
enological objectives, as well as possibly enriching the product in health-promoting compounds.
Keywords: Anthocyanins, Antioxidants, Flavan-3-ols , Flavonoid pathway, Flavonoids, Glutathione,
Hydroxycinnamic acids, Phenolic compounds, Phenylalanine ammonia lyase, Proanthocyanidin,
Resveratrol, Salicylic acid, Stilbenes.
