Polyphenols are a diverse group of natural compounds contributing to the organoleptic properties of wine. Their distribution and content in wines is dependent on grape variety, where the grapes are grown, oenological practices, and storage conditions and time. Hence they are good markers for wine authenticity. This review examines the analytical methods to determine polyphenols especially the metabolomic studies using NMR (nuclear magnetic resonance) or MS (mass spectrometry) combined with chemometrics, and previous studies utilising polyphenols for wine authenticity.
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