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High Quality Content by WIKIPEDIA articles! The phenols compounds in wine include a large group of several hundred chemical compounds, known as polyphenolics, that affect the taste, color and mouthfeel of wine. This large group can be broadly separated into two categories-flavonoids and non-flavonoids. Flavonoids include anthocyanins and tannins which contribute to the color and mouthfeel of the wine. Non-flavonoids include stilbenes such as resveratrol and compounds derived from acids in wine like benzoic, caffeic and cinnamic acid. In wine grapes, phenolics are found widely in the skin, stems and seeds.