Phenolic substances in wine

Frankel, E.N. Kanner, J. Kinsella, J.E. 1993. Inhibition of lipid peroxidation of human low-density lipoproteins by phenolic substances in wine. Lancet. 341 1-4. 

It is possible to define the relative contributions of phenolic acids and various non-phenolic substances in wine to this value. It is fairly constant at around 7 for both red and white wines, and corresponds to the value defined by Somers and Ziemelis (1985) using the Folin-Ciocalteu reagent. This is an important factor, especially for white and rose wines, as it represents practically 50% of the value. In red wines, it may be considered that... 

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