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Red wine is a wine manufactured from fermentation of red or other dark-colored grapes and having a predominantly red color derived from the skin pigment.
From: New and Future Developments in Microbial Biotechnology and Bioengineering.
Wine is a beverage with a wide variety of chemical components. Water is the predominant constituent followed by ethanol, carbon dioxide, glycerol, sugars, polysaccharides, higher alcohols, acids and phenolic compounds (Stockley, et al., 2012). The phenolic compounds found in wine include flavonoids (85%) such as flavanols, flavonols and anthocyanins and non-flavonoid compounds like phenolic acids, phenols and stilbenes.
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