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Lexicon

The largest wine encyclopedia in the world with 26,671 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Viniferin

The phenolic compound is formed by oxidative coupling from resveratrol and belongs to the group of plant phytoalexins. It is formed in particular in the skins of the grape berry when the vine is stressed by fungal attack such as powdery mildew or downy mildew. Viniferin has a strong antimicrobial effect and contributes to the defence against pathogens. The substance is closely related to resveratro, but usually occurs in lower concentrations. Its role in wine can be detected analytically, but is insignificant in sensory terms.

This page was last modified at 21 June, 2025 at 16:56.

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