The review discussed the fundamental characteristics of grape phenolic compounds, focusing on their chemical properties and significance in winemaking. Given the higher phenolic content in red wines, particular attention is devoted to attributes such as pigmentation, co-pigmentation, bitterness, and interactions with proteins—key contributors to the perception of astringency. Phenolic compounds undergo substantial qualitative and quantitative transformations during grape ripening, which affect both their inherent properties and their extractability from solid components such as grape skins and seeds. The review also examined extractability dynamics and provides a concise overview of the analytical methods used to assess phenolic compounds in grapes and wine.

The review discussed the fundamental characteristics of grape phenolic compounds, focusing on their chemical properties and significance in winemaking. Given the high-er phenolic content in red wines, particular attention is devoted to attributes such as pigmentation, co-pigmentation, bitterness, and interactions with proteins—key con-tributors to the perception of astringency. Phenolic compounds undergo substantial qualitative and quantitative transformations during grape ripening, which affect both their inherent properties and their extractability from solid components such as grape skins and seeds. The review also examined extractability dynamics and provides a concise overview of the analytical methods used to assess phenolic compounds in grapes and wine.

New InnoSolv llc. device for low temperature nitrogen assisted distillation was used for wine dealcoholization. The method approved by virtue of collaboration of InoSolv Ltd and UFT include evaporation of alcohol and other volatiles at a temperature not exceeding 32 °C in entirely nitrogen atmosphere. The three regime of wine treatment were used, reducing alcohol level of the treated wine respectively up to 9.80 (regime A); 5.85 (regime B) and 2.75 vol.% (regime C) starting from 14.15 vol.% of the initial wine. More than 80.0% of the esters of the initial wine remain in the treated wine in regime A. The volatiles such as esters, higher alcohols and aldehydes as well as some individual specific volatile compounds were determined in the treated wines and in the separated distillates. The presence of suspended particles does not interfere the proper operation of the installation and device can be used for wines during theirs fermentation. The system and method for offer gentle regimes wine treatment and low operating costs thanks to heat pump incorporation. There is not requirement for steam consumption and cooling water compared to alternative methods. The system is fully closed, without venting outside which is substantial for aroma preservation.