Study of polyphenolic compounds in wines and different parts of the grapevine

This paper describes research conducted on the polyphenolic compounds found in wine and different parts of the grapevine. The research consisted of two experiments. In the first, extracts of polyphenols from the leaves, stems, skins and seeds were measured. In the second, these parts were macerated and left in the must during fermentation. For this experiment, the Souvignier gris wine grape variety was used. In both cases, 33 polyphenolic compounds were measured. These measurements were made using the liquid chromatography–mass spectrometry (LC-MS) method. Based on the results, the individual concentrations of all the polyphenolic compounds in different parts of the plant were measured. Addition of the individual parts of the grapevine to the must during fermentation was shown to increase the concentration of the individual polyphenols in the wine. It is therefore important not to forget the importance of the stems and the maceration of the grapes during the winemaking process.