Polifenolne tvari u vinu

Grapes is a rich source of different organic acid, carbohydrates, pfenols, minerals, nitrogen compounds and water. Phenolic compounds or polyphenols are responsible for the color of the wine, which turn into wine from skin and membranes seeds. We share them on flavonoids and nonflavonoids. Of flavonoids, anthocyanins are the most important which responsible for blue, red and purple color of the wine. They cross during fermentation in wine and are very susceptible to degradation. Linked to this is the phenomenon copigmentation which determines the original color of anthocyanins. Tannins are compounds that include flavonoids and nonflavonoids and they are responsible for astringency and bitterness of wine. Stilbenes are nonfalvonoids compounds which are responsible of the color of the wine and also have antioxidant properties. They have good influence on health of people, especially on cardiovascular diseases. The maceration is the most important process by which polyphenols from grape skins turn into wine. It also affects the release of fruity flavor and aroma precursors. White wines are obtained by cold maceration and red wine by classic maceration. The biggest impact on a maceration have temperature and it conditions the quantity extracted the coloring matter. Besides maceration, wine clarification and sulfurize also affect the color of the wine. Due to different methods of processing of grapes and varieties, we get different colors of wine. So we have black, rose and white color of wine.