Hunter Valley wine rot), "Greeneria uvicola" (bitter rot) and other fungi from the genera of "Aspergillus, Penicillium" and "Alternaria". Susceptibility of certain wine grape varieties were found to increase as the grapes reached higher Brix sugar levels. Further research in the 2000s, showed that some of the open canopy techniques used to prevent "Botrytis" grey rot may actually promote the development of some of these other types of rot. Ripe rot, in particular, seemed to thrive at the higher ultraviolet B (280–320 nm) light exposure that open canopies allow. To compound the potential problem for Hunter Valley wine growers is that, as of
Phenolic content in wine Phenolic content in wine The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic