The Content of Catechins and Procyanidins in Grapes and Wines as Affected by Agroecological Factors and Technological Practices

Within the past several years, the content of catechins and procyanidins in several grape cultivars, grown under different agroecological conditions, and in red wines, made using different technological practices, has been studied. Grape seeds contain a higher amount of catechins and procyanidins than cluster stems and grape skins, and the relative amount of these molecules in the different parts of the grape cluster is closely related to the year of production, the site of production and the degree of maturation. The content of catechins and procyanidins in red wines is affected by the length of maceration of grape pomace, by the destemming of grape clusters and by adding supplementary quantities of seeds during fermentation. The amount of catechins and procyanidins in young red wines decreases after the treatment with several fining agents.