Grape juice phenolic composition

Spanos, G.A. and Wrolstad, R.E., Influence of processing and storage on the phenolic composition of Thompson seedless grape juice, J. Agric. Food Chem., 38, 1565, 1990. 

TABLE 2 The phenolic composition of grape juice (Amerine et al., 1980)... 

Grape juice also contains a wide array of phenolic compounds such as benzoic and cinnamic adds, flavanols, and anthocyanidins, the composition and levels of which vary dramatically with the grape variety, from trace amounts to mg/L concentrations (Amerine et al., 1980). Many of these compounds have been shown to be bioactive in... 

Table 12.19 compares free run and press juice composition for traditional (crushed grapes) and carbonic maceration winemaking. In carbonic maceration press wines, the alcohol content is higher (caused by ethanol fixation) and the acidity lower (due to malic acid degradation). These wines also have lower concentration of phenolic componnds and other extracted components their dissolntion is diminished. 

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