Flavonoids
/ˈfleɪvənɔɪdz/
Wine-chemistry, Health-benefits, Wine-aging, Viticulture, Antioxidants•Last updated April 28, 2025
Flavonoids are natural substances found in grapevines that contribute to the color, flavor, and health benefits of wine. They are a type of polyphenol, acting as antioxidants that influence the wine's aging and stability.
Examples
- Quercetin, a flavonoid found in red wine, is known for its antioxidant properties.
- Catechin, another flavonoid, contributes to the bitterness and astringency in wine.
- Anthocyanins, which are flavonoids responsible for the red and blue colors in wine grapes.
Etymology
The term 'flavonoid' comes from the Latin 'flavus,' meaning 'yellow,' due to the color of the first isolated flavonoids. It was coined in the early 20th century by Albert Szent-Györgyi during his vitamin C research.
Usage Notes
Flavonoids are often mentioned in discussions about wine's color, taste, health benefits, and aging process. They contribute to the wine's astringency and bitterness, and are key to its antioxidant properties.