Substance whose molecule contains more than one phenological function; they play a vital role in colour, in organoleptic properties and in the processing of a wine. They are mainly phenolic acids, anthocyanins and tannins (Veronelli). Phenolic compounds are considered as the agents that contribute the most to define the quality of a wine. In addition, many doctors, scientists and wine lovers agree that the phenolic compounds are both antioxidants and anticarcinogenic and help to lower cholesterol. Finally, it is important to remember that red wine has a higher level of phenolic compounds compared to white wine.
