Flavonoids

Phenols (polyphenols) are a group of water-soluble plant dyes with over 6,500 different species. They are found in fruits, flowers and leaves of plants. The flavonoids were discovered in the 1930s by the Nobel Prize winner Albert von Szent-Györgyi Nagyrapolt (1893-1986) and were initially called vitamin P. The name is derived from Latin Flavus (yellow), because flavonoids often, but not always, have a yellow colour. Most flavonoids are bound to the sugar types glucose or rhamnose, which are then called glycosides. The flavonoids are divided into seven groups: anthocyanidins (anthocyans), flavones, flavonols, flavanols, flavanonols and isoflavones.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena

Welcome back!

Flavonoids

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU

PREMIUM PARTNERS:

Welcome back!

Please Note:

Flavonoids

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU

PREMIUM PARTNERS: