Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing their extraction, separation, and their identification by the use of chromatographic and spectral techniques. In addition, this paper also introduces polyphenol bioactive ingredients in other plant foods.

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Msalais is a traditional Chinese wine. The strong caramel odor makes Msalais monotonous and inharmonious, with more imbalances in industrially produced Msalais. In this study, the aromatic evolution of Msalais during industrial production was analyzed by sensory testing and gas chromatography-mass spectrometry. The analysis revealed that dynamic changes of corresponding aromatic compounds were consistent with the change of odors. The concentration of grape juice caused strong caramel odor and weak floral and herbaceous odors in industrial Msalais. Further, controlled fermentation ameliorated the imbalance. These findings revealed the traditional aromatic characteristics that should be improved during the industrial production of Msalais.