EFFECTS OF EXOGENOUS FACTORS ON POLYMERIZ ATION OF PHENOL COMPOUNDS FROM THE GRAPE (VITIS-VINIFERA)

The evolution of total phenols and different phenol groups was studied during the ripening of two spanish grape cultivars: white grapes, cv. Airen, and red grapes, cv. Cencibel. At the end of ripening, importan t differences were found between the evolution of phenolic compounds i n both cultivars, which are equal due to de synthesis of anthocyanins in red grapes. The relationships between phenol groups showed that cli matic conditions and healthy grape states influence in the process of polymerization of these compounds.