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Wine, especially red wine, is a very rich source of polyphenols, such as flavanols (catechin, epicatechin, etc.), flavonols (quercetin, rutin, myricetin, etc.), anthocyanins (the most abundant is malvidin-3-o-glucoside), oligomeric and polymeric proanthocyanidins, phenolic acids (gallic acid, caffeic acid, p-coumaric acid, etc.), stilbenes (trans-resveratrol) and many others polyphenols. Many of these compounds (e.g. resveratrol, quercetin, rutin, catechin and their oligomers and polymers proanthocyanidins) have been reported to have multiple biological activities, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral and antibacterial properties (King et al., 2006; SantosBuelega  Scalbert, 2000). These biological properties are attributed mainly to their powerful antioxidant and antiradical activity.

A Comparative Study of Analytical Methods for Determination of Polyphenols in Wine by HPLC/UV-Vis, Spectrophotometry and Chemiluminometry