micro-oxygenation in contemporary winemaking - Cape Wine ...

Micro-oxygenation in Contemporary Winemaking6.1.3 Categories of Phenolic Compounds in WineA basic classification of the important phenolic compounds in wine is shown in Figure 6.There are two main groups of phenolic compounds:1. Non-flavonoid phenols; and2. Flavonoid phenols.Figure 6: Categorisation of Wine Phenolic CompoundsDrawn from: (Heim et al., 2002; Roussow and Marais, 2004; Parker et al., 2007)The total concentration and phenolic composition of different types of wines are shown inTable 10.Table 10: Concentration and Composition of Phenolic Compounds in WineType of WineTotal Phenolics(Gallic acid equivalents)PhenolicCompositionRed 1000-2000 mg/l Mostly flavonoidsWhite 100-400 mg/l Mostly non-flavonoidsRosé 400-800 mg/l 40-60% flavonoidsSource: (Margalit, 2004)36