Slovak wine following terms: Víno bez zemepisného označenia - "Wine without geographic indication" is replacing former category of Stolové víno - Table wine. Minimum level of sugar content is 13 °NM. Víno s chráneným zemepisným označením - "Wine with protected geographic indication" - produced from grapes registered in the List of registered varieties, grown, produced and bottled in one of the Slovak wine regions, maximum yield per hectare wasn't exceeded, minimum level of sugar content was 13 °NM and it fulfills the requirements of established product specification. It can be indicated with traditional term regionálne víno if the grapes reached 15 °NM,
Phenolic content in wine into wine, most notably vanillin which adds vanilla aroma to wines. Most wine phenols are classified as secondary metabolites and were not thought to be active in the primary metabolism and function of the grapevine. However, there is evidence that in some plants flavonoids play a role as endogenous regulators of auxin transport. They are water-soluble and are usually secreted into the vacuole of the grapevine as glycosides. "Vitis vinifera" produces many phenolic compounds. There is a varietal effect on the relative composition. In red wine, up to 90% of the wine's phenolic content falls under the classification of flavonoids.