Abstract:The search for food products that promote health has grown over the years.

The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in oenology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred in recent years, such as identification of receptors and other important molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can causes a gustatory disequilibrium affecting wine sensory perceptions leading to unbalanced wines. Hence, the object of this review is to enhance the knowledge on wine grape sugar composition, the alcohol perception on a sensorial level, as well as several technological practices that can be applied to reduce the wine alcohol content.

<p style="text-align: justify;"><strong>Aims</strong>: The purpose of this work was to evaluate the general phenolic composition and the anthocyanin profile of 24 grape varieties from two Portuguese wine regions as well as their antioxidant activity in the different grape berry fractions (skins, pulps and seeds).</p><p style="text-align: justify;"><strong>Methods and results</strong>: Individual anthocyanin composition of grape skin extracts was analyzed by HPLC, whereas total antioxidant activity was evaluated by two methods: DPPH and ABTS. In general, a high variability was found among the different autochthonous and non-autochthonous grape varieties in relation to the polyphenolic compounds analyzed, especially the individual anthocyanins. The individual anthocyanins in grape skin extracts were mainly malvidin (1.40-7.09 mg/g of skin), in particular malvidin-3-glucoside (0.62-6.09 mg/g of skin). The highest antioxidant activity was consistently detected in the seed extracts; however, it was not possible to establish a clear difference among the grape varieties analyzed.</p><p style="text-align: justify;"><strong>Conclusion</strong>: High variability in polyphenolic content, individual anthocyanin composition and antioxidant activity was found among the diverse autochthonous and non-autochthonous grape varieties studied. Seeds showed the highest antioxidant activity, followed by skin and pulp, irrespective of the grape variety.</p><p style="text-align: justify;"><strong>Significance</strong><strong> and impact of the study</strong>: Most vineyards in Portugal grow Portuguese cultivars of <em>Vitis Vinifera</em> L. and other cultivars grown worldwide. The phenolic compounds and antioxidant activity of these grape cultivars have never been characterized under the environmental conditions of the <em>Douro </em>and <em>Dão </em>regions. The variability in phenolic content among the grape varieties studied confirms the hypothesis that genetic factors have an important role in the biosynthesis of these compounds and, consequently, in the antioxidant activity of grapes.</p>

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