In the world of wine, there are many aspects and issues that we know perfectly well: the variety of grapes, the care of the vines, the bottling process, etc. But what happens when we come across a word that seems to be in another language, but is actually Spanish? Well, this is the case of the term ‘flavonoid’ and given the opportunity, we are going to flavor and explain what this word really means.

They are unknown to many people, but flavonoids are one of the most essential substances in the formation of color, flavor and most health properties. Before getting to know flavonoids better, it is important to know that they are a type of phenol; that is, molecules that are present in the nature that surrounds us and have a high antioxidant capacity.

And where are they present? Flavonoids are part of a group of plant chemicals found naturally in fruits and vegetables. But they are also found in tea and, of course, in wine.

Many varieties of phenols can be found in wine. However, flavonoids are the most abundant natural polyphenolic compounds. And contrary to what one might think, the pulp has nothing to do with it, since flavonoids are found in the vines, mainly in the grape skins, although they can also be found in the pips and stalks.

In white or inks?

The amount of flavonoids in grapes will depend on their variety and degree of ripeness. In the case of white varieties, flavonoids are responsible for the yellow color as they are located in the skin and in the grape epidermis itself, increasing these yellow pigments as the white wine ages, while in red varieties, anthocyanins are more present, hence the red color of these wines.

Wines are the ones with the highest concentration of this substance, since flavonoids pass to them through the maceration of the grapes during their elaboration, hence they have more presence in wine than in the grapes themselves and even in other fruit.

Flavonoids have a great antioxidant character and have enormous qualities that are being studied for the prevention of diseases, such as cancer. Thanks to their antioxidant capacity, flavonoids help reduce inflammation, control cholesterol and repair cell damage, making them a good anti-aging measure.

A very important factor in the formation of color, flavor and even most of the properties of Barcolobo wines. So many agents and elements around this tasty process!