Red Wines: Highest Antioxidant Capacity: Red wines generally have the highest levels of antioxidants, particularly polyphenols, compared to rosé and white wines.
This is attributed to the fermentation process, where grape skins, seeds, and stems are included, allowing for greater extraction of phenolic compounds such as anthocyanins and tannins.
Total Phenolic Content: Studies indicate that total phenolic content in red wines can range significantly, often exceeding 1500 mg/L, with some varieties reaching up to 3936 mg/L
Rosé Wines: Intermediate Antioxidant Levels: Rosé wines contain moderate levels of antioxidants, being produced from red grapes but with limited skin contact during fermentation.
Specific Compounds: Rosé wines can still possess beneficial antioxidants like caftaric acid and epicatechin, contributing to their antioxidant activity.
White Wines: Lowest Antioxidant Content: White wines typically have the lowest antioxidant levels due to the absence of grape skins during fermentation, which limits the extraction of polyphenols.
Variability Based on Aging: Aged white wines that undergo barrel maturation can have higher antioxidant levels than younger white wines due to the absorption of phenolic compounds from the wood.