RT Journal Article SR Electronic T1 Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 257 OP 268 DO 10.5344/ajev.2006.57.3.257 VO 57 IS 3 A1 Mark O. Downey A1 Nick K. Dokoozlian A1 Mark P. Krstic YR 2006 UL http://www.ajevonline.org/content/57/3/257.abstract AB Flavonoids are a large and diverse group of compounds that, by their presence or absence, contribute greatly to wine quality. While the flavonoid content and composition of a wine reflects the vinification process to some extent, the primary determinant is the composition of the grapes at harvest. Thus, considerable research has been directed toward understanding the nature of flavonoids in grapevines, the factors that influence their biosynthesis, and how this knowledge might be used to manage and manipulate the flavonoid composition of berries at harvest. This review examines the flavonoids as a class of compounds, the role these compounds play in the plant, their contributions to wine quality, and recent research on the impacts of environmental factors and cultural practices on the flavonoid content and composition of grape berries.