The Biochemistry of the Grape Berry

Phenolics in Grape Berry and Key Antioxidants

Author(s): S. D. Castellarin, L. Bavaresco, L. Falginella, M. I. V. Z. Gonçalves and G. Di Gaspero

Pp: 89-110 (22)

DOI: 10.2174/978160805360511201010089

* (Excluding Mailing and Handling)


Phenolic compounds are important components of the grape berry in the determination of wine style and quality. In the past decade, significant advances towards a better understanding of the genetics, biochemistry, and physiology governing the synthesis of this class of secondary metabolite have been made. This deeper knowledge of phenylpropanoid and flavonoid metabolism strengthens the foundation for practical applications in the vineyard; investigations involving cultural practices and manipulation of environmental effects can help viticulturists deliver grapes to winemakers that are better suited to particular enological objectives, as well as possibly enriching the product in health-promoting compounds.

Keywords: Anthocyanins, Antioxidants, Flavan-3-ols , Flavonoid pathway, Flavonoids, Glutathione, Hydroxycinnamic acids, Phenolic compounds, Phenylalanine ammonia lyase, Proanthocyanidin, Resveratrol, Salicylic acid, Stilbenes.

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