Phenolic compounds during vinification

The complexity of the problems relative to maceration explain how difficult it is to optimize the extraction of phenolic compounds during vinification. 

Burns J, Gardner PT, Matthews D, Duthie, GG, Lean MEJ, Crozier A. 2001. Extraction of phenolic compounds and changes in antioxidant activity of red wines during vinification. J Agric Food Chem 49 5797-5808. 

The phenolic compounds extracted from the fruit contribute to the development and stability of the wine s red color. The color evolution during vinification and aging is mainly due to chemical transformations to the phenolic compound derived from the fruit. Anthocyanins, responsible for the purple-red color of young wines, participate in reactions with other phenolic compounds to generate other, more chemically stable molecules. These changes involve oxidation, polymerization, and other... 

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