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When Phenols and Flavonoids Disappear

A Zweigelt Neusiedlersee DAC 2019 was first analyzed at HBLAuBA Klosterneuburg on February 23, 2021, showing:


•    Total phenols: 1,770 mg/L
•    Total flavonoids: 1,920 mg/L


Three years later, on February 20, 2024, a re-analysis revealed a significant decline:


•    Total phenols: 1,174 mg/L (-34%)
•    Total flavonoids: 1,580 mg/L (-18%)


This means that in just three years, the wine lost between 1/5 and 1/3 of its health-promoting compounds.
From a taste perspective, red wine becomes rounder, more harmonious, and smoother with extended aging. However, the fact that it gradually depletes its phenols and flavonoids has not been widely studied or acknowledged.

Interestingly, the high polyphenol content in red wine, compared to white wine, could explain why red wines generally have a longer shelf life.

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