Table 1.
Polyphenolic compounds in red wine.
| Phenolic compounds | (mg/L) * | Phenolic compounds | (mg/L) * |
|---|---|---|---|
| Anthocyanins | Kaempferol | 2.3 | |
| Cyanidin 3-O-(6′-acetyl-glucoside) | 0.8 | Kaempferol 3-O-glucoside | 7.9 |
| Cyanidin 3-O-glucoside | 2.1 | Myricetin | 8.3 |
| Delphinidin 3-O-(6′-acetyl-glucoside) | 4.2 | Quercetin | 8.3 |
| Delphinidin 3-O-(6′-p-coumaroyl-glucoside) | 1.8 | Quercetin 3-O-arabinoside | 4.9 |
| Delphinidin 3-O-glucoside | 10.6 | Quercetin 3-O-glucoside | 11.4 |
| Malvidin 3-O-(6′-acetyl-glucoside) | 35.2 | Quercetin 3-O-rhamnoside | 11.5 |
| Malvidin 3-O-(6′-caffeoyl-glucoside) | 1.8 | Quercetin 3-O-rutinoside | 8.1 |
| Malvidin 3-O-(6′-p-coumaroyl-glucoside) | 19.5 | Hydroxybenzoic acids | |
| Malvidin 3-O-glucoside | 99.7 | 2,3-Dihydroxybenzoic acid | 0.8 |
| Peonidin 3-O-(6″-acetyl-glucoside) | 4.7 | 2-Hydroxybenzoic acid | 0.4 |
| Peonidin 3-O-(6′-p-coumaroyl-glucoside) | 5.2 | 4-Hydroxybenzoic acid | 5.5 |
| Peonidin 3-O-glucoside | 8.2 | Gallic acid | 35.9 |
| Petunidin 3-O-(6′-acetyl-glucoside) | 5.7 | Gallic acid ethyl ester | 15.3 |
| Petunidin 3-O-(6′-p-coumaroyl-glucoside) | 3.9 | Gentisic acid | 4.6 |
| Petunidin 3-O-glucoside | 14.0 | Protocatechuic acid | 1.7 |
| Pigment A | 0.7 | Syringic acid | 2.7 |
| Pinotin A | 2.2 | Vanillic acid | 3.2 |
| Vitisin A | 3.1 | Hydroxycinnamic acids | |
| Dihydroflavonols | 2,5-di-S-Glutathionyl caftaric acid | 28.6 | |
| Dihydromyricetin 3-O-rhamnoside | 44.7 | Caffeic acid | 18.8 |
| Dihydroquercetin 3-O-rhamnoside | 9.7 | Caffeoyl tartaric acid | 33.5 |
| Flavanols | Ferulic acid | 0.8 | |
| (+)-Catechin | 68.1 | o-Coumaric acid | 0.3 |
| (+)-Gallocatechin | 0.8 | p-Coumaric acid | 5.5 |
| (−)-Epicatechin | 37.8 | p-Coumaroyl tartaric acid | 11.8 |
| (−)-Epicatechin 3-O-gallate | 7.7 | Sinapic acid | 0.7 |
| (−)-Epigallocatechin | 0.6 | Hydroxyphenylacetic acids | |
| Procyanidin dimer B1 | 41.4 | 4-Hydroxyphenylacetic acid | 1.6 |
| Procyanidin dimer B2 | 49.7 | Stilbenes | |
| Procyanidin dimer B3 | 94.7 | d-Viniferin | 6.4 |
| Procyanidin dimer B4 | 72.9 | e-Viniferin | 1.5 |
| Procyanidin dimer B7 | 2.7 | Pallidol | 2.0 |
| Procyanidin trimer C1 | 25.6 | Piceatannol | 5.8 |
| Procyanidin trimer T2 | 67.1 | Piceatannol 3-O-glucoside | 9.5 |
| Prodelphinidin dimer B3 | 1.1 | Resveratrol | 2.7 |
| Flavanones | Resveratrol 3-O-glucoside | 6.2 | |
| Hesperetin | 0.5 | Hydroxybenzaldehydes | |
| Naringenin | 0.5 | Protocatechuic aldehyde | 0.5 |
| Naringin | 7.5 | Syringaldehyde | 6.6 |
| Flavonols | Tyrosols | ||
| Isorhamnetin | 3.3 | Hydroxytyrosol | 5.3 |
| Isorhamnetin 3-O-glucoside | 2.6 | Tyrosol | 31.2 |
* Mean value of bibliographic data from Phenol-Explorer Database, Version 1.5.7 (INRA in collaboration with the Wishart Research Group) [33].