Phenolic Compounds as a Quality Determinant of Grapes: A Critical Review.

Phenolic compounds are plant secondary metabolites with strong antioxidant potential. They are involved in stress tolerance, plant defense mechanism, and protection against environmental factors. Due to their medicinal and antioxidant properties, they have been part of the human diet for centuries. They also affect the overall quality of the grapes for commercial use. Fruit color is one quality attribute that is directly influenced by the production of anthocyanins in the berry skin. The production of anthocyanins is, however, linked with the production of abscisic acid. This review is focused on the production of different phenolic compounds in grapes, the role of abscisic acid in the production of anthocyanin contents through the phenylpropanoid pathway, and its effect on color development and final quality. [ABSTRACT FROM AUTHOR]