Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

Flavonols are one of the most studied classes of polyphenolic phytochemicals, because of the importance pertaining to their antioxidant potency and other biological activities. Grapes and grape products such as wine constitute an integral part of the human diet, and during the past few years several studies have generated analytical data on the flavonol profile, as well as on the factors that may affect it. To further aid epidemiological research, which is based on composition tables, this review aims at providing an up-to-date compilation of data on the flavonol composition of grapes and some of the principal commodities deriving from them, including grape juices and wines. Information regarding environmental and technological parameters that may influence flavonols in these products is also reported.