Polyphenols are a large and complex group of bioactive compounds responsible for characteristics that affect color and quality of red wines. These include proanthocyanidins, flavanols, anthocyanins, phenolic acids, and stillbenes such as resveratrol. Red wine is one of the richest sources of polyphenols in the human diet. Moderate drinkers will consume polyphenols at levels well above the population average. These compounds are potent radical scavengers and antioxidants and have been associated with the prevention of age-related disorders such as cancers, neurodegenerative diseases, inflammation, and cardiovascular disease. The biochemical profiles of red wines change with aging. Grape pigments degrade and reform into new and more stable compounds over weeks, months, and years. We studied five single-vineyard red wines from vineyards in Napa, Sonoma, and Barolo that ranged from 20+ years-old to current barrel samples. Analysis was performed by an accredited wine laboratory (ETS Labs, Healdsburg, CA). Total monomeric and polymeric anthocyanins declined during aging. Malvidin-3-glycoside, catechin, and quercetin glycosides significantly declined. A notable trend toward decline was seen for caffeic acid, caftaric acid, and quercetin. Gallic acid, hydrolyzed from tannin over time, showed a nonsignificant increase with aging. Antioxidant capacity was unchanged by aging. Slow oxidation of red wine in the bottle leads to polymerization of phenolics. The phenolics are not lost, but combine to form new compounds. As these polymers are derived compounds, it is not clear what biologic activity they might have that is different from the “natural” compounds. Observed physiologic phenomenon may be affected by wine aging.

Funding Support: Desert Heart FoundationWine and Heart Health Research Initiative, a private nonprofit research and education foundation; wine samples provided by participating wineries and private collections; lab analysis provided gratis by commercial lab