ReviewMolecules (Basel, Switzerland)2021
Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 126 papers, 1 of them a synthesis that pooled it.
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The trial behind it
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Who cites it
126 citing papers in PubMed, 1 synthesis or guideline pooled it, 347 citations in OpenAlex.
- Lifestyle behaviours do not moderate the association between childhood maltreatment and comorbid depression and cardiometabolic disease in older adults: a meta-analysis.BMC medicine · 2025Pooled it
- The Effect of Hokkaido Red Wines on Vascular Outcomes in Healthy Adult Men: A Pilot Study.Nutrients · 2023Trial
- α- and β-Casein Differentially Protect Anthocyanins from Three Red Grape (Foods (Basel, Switzerland) · 2026Article
- Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of 'Cabernet Sauvignon' Wine.Foods (Basel, Switzerland) · 2026Article
- Ultrashort-Chain and Short-Chain Per- and Polyfluoroalkyl Substances Are Universal Contaminants in Wines: A Comprehensive Survey of Red, White, Rosé, and Sparkling Samples.Journal of xenobiotics · 2026Article
- The Formation of the Elemental Composition of Young Chardonnay Wine Through Fining with Organic Fining Agents.Molecules (Basel, Switzerland) · 2026Article
- Impact of Proline-Rich Salivary Proteins on Interactions between Catechin and Polysaccharides.Journal of agricultural and food chemistry · 2026Article
- Phenolic Transfer and Dissolved-Oxygen Dynamics in Different White Wines Treated with TwoFoods (Basel, Switzerland) · 2026Article
- Physicochemical Characterization and Solar-Driven Chromophore Removal of HydroalcoholicMolecules (Basel, Switzerland) · 2026Article
- Phenolic-Bioactivity Connectivity Networks Reveal How Lactic Fermentation Restructures Function in Murta Berry Juice.Antioxidants (Basel, Switzerland) · 2026Article
- Oak aging mitigates the sensory impact of smoke taint in Cabernet Sauvignon wine.Scientific reports · 2026Article
- Comparative Evaluation and Physicochemical Characterisation of Three Tolerant Interspecific Grape Cultivars.Plants (Basel, Switzerland) · 2026Article
- Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability.Journal of agricultural and food chemistry · 2026Review
- Sustainable Processing Approaches in White Winemaking: Impact of Oak Aging and Ultrasound-Assisted Treatment on Phenolic Compounds.Foods (Basel, Switzerland) · 2026Article
- Green solvent systems for anhydrous fabric cleaning: from prediction to performance.Scientific reports · 2026Article
- Effects of Different Maceration Times on the Chemical and Sensory Characteristics of Cabernet Sauvignon Grapes Wine.Foods (Basel, Switzerland) · 2026Article
- Wine Bottle Refinement: A Review of Emerging Aging Strategies.Foods (Basel, Switzerland) · 2026Review
- Impact of glucose on a Gel-A-Based polyphenol biosensor: A QCM-D study.European biophysics journal : EBJ · 2026Article
- Inter-Row Reflective Film Mulching Revealed the Regulation of Ground-Reflected Light on Grape Flavoromics.Foods (Basel, Switzerland) · 2026Article
- Computational analysis of umami and bitter taste interactions: orthogonality in receptor-ligand binding.RSC advances · 2026Article
66 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.