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Grape and Wine Phenolics: History and Perspective

¹ Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331; and ² Université Victor Segalen Bordeaux 2, Faculté d’nologie, 351 cours de la Libération, 33405 Talence cedex, France.

^* Corresponding author [email: james.kennedy{at}oregonstate.edu; tel: 541 737-9150; fax: 541 737-1877]

Given its rich history and tradition as well as its incredible complexity, wine has been the subject of a considerable amount of research. Grape and wine phenolics, because of their complexity and importance in wine quality, serves as a good example of how tradition and science have coevolved. This review summarizes early research on grape and wine phenolics and provides justification for continued research.

Key words: Vitis vinifera, grape, wine, phenolics