Wine tends to contain the following, in varying dosages according to growing conditions and type of wine:
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Resveratrol, a stilbene compound
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Resveratrol oligomers (ε-viniferin, α-viniferin, sophostilbene A, rhaponticin, piceatannol).[2]
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The amino acid proline[3] which acts with flavonol compounds to contribute bitter taste.[4]
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Flavonol compounds like Quercetin, Kaempferol, Isorhamnetin, and Myricetin glycosides[5]
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Anthocyanins (in red wines), up to 45 different combinations of glycosides[5]
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Flavanals, including the four Green Tea Catechins and 4 other catechins.[5]
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Cinnamic acids such as Fertaric acid, Ferulic acid and Chlorogenic acid[5]
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Benzoic acids such as vanillic acid and protocatechuic acid (anthocyanin metabolite)[5]
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Possible natamycin content, based on processing and usage to avoid Ochratoxin A contamination[6][7]
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Melatonin from the grapes[8] as well as some serotonin[9] The metabolite of serotonin, 5-HIAA, and the precursor, tryptophan, also exist in grapes and wine.
