Definition: Polyphenols

These substances are of great importance in oenology, playing a fundamental role in the colour and organoleptic characteristics of wine.

Polyphenols are particularly involved in the early stages of winemaking (vatting, fermentation, ageing) and retain a high physiological potential. Unlike other fruits and vegetables, whose polyphenols are largely eliminated by peeling and cooking, these compounds remain very present in wine, particularly that made from black grapes, whose skins and seeds are rich in polyphenols.