THE ROLE OF PROCYANIDINS IN GRAPES AND WINES: EFFECTS ON QUALITY AND COMPOSITION

Abstract

Proanthocyanidins in grapes and wine are oligomers and polymers of flavan-3-ols, predominantly connected through C4–C8 and/or C4–C6 bonds (B-type). These compounds significantly influence red wine’s sensory profile, particularly its color and mouthfeel. In addition, proanthocyanidins are recognized for their antioxidant and radical-scavenging properties, capable of neutralizing reactive oxygen species and preventing cellular damage caused by oxidative stress. These properties give them an important role in protecting health, with beneficial effects on the body by reducing the risk of cardiovascular diseases and cancer. The aim of the article is to explore the role of proanthocyanidins in grapes and wine, focusing on their contributions to wine’s sensory characteristics such as color, astringency, and mouthfeel. It aims to examine the factors influencing their composition, the transformations they undergo during winemaking and aging, and their broader implications for wine quality, stability, and health benefits. The objectives of the study are to investigate the physical, chemical, and biochemical properties of procyanidins, as well as the influence of factors such as grape variety, ripeness, health status, climatic conditions, viticultural techniques, grape processing methods, wine stabilization, and aging techniques on their content.