2006/09/01 by Mark O. Downey, Nick Dokoozlian, Nick K. Dokoozlian +2 · 3 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Fermentation and Sensory Analysis #Horticultural and Viticultural Research #Plant biochemistry and biosynthesis
paper · pdf · doi:10.5344/ajev.2006.57.3.257
crossref issued 2006/09/01 · crossref published 2006/09/01 · crossref published-online 2006/09/01 · crossref published-print 2006/09/01 · openalex publication_date 2006/09/01 · crossref created 2022/10/11 · crossref deposited 2022/11/18 · openalex created_date 2025/10/10 · crossref indexed 2026/07/28 · openalex updated_date 2026/07/31
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.