The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution berry flavonoids and cell wall material influence colour textures red wine. This is challenging issue which involves researchers viticulture enology, results their work are particular interest for producers high-quality wines. review reports current knowledge regarding maturity, describing sensorial traits different compounds, methodologies used evaluate characteristics. Finally, role influencing extractability anthocyanins proanthocyanidins was shown. By means critical results, it can be hypothesised that prolonged ripening improved characteristics mouthfeel properties, thanks higher amounts extractable skin associated with lower seed proanthocyanidins, increased affinity most involved perception unpleasant astringency.