Phenolics compounds are products of secondary metabolism of plants, they are particularly important in grapevines because of their effects on wine color and their organoleptic properties. Polyphenols are defined as a wide range of chemicals including at least one aromatic nucleus, and one or more hydroxyl groups, in addition to other constituents. Tannin, has been defined by as follows: “water-soluble phenolic compounds, molecular weight of between 500 and 3000 Dalton, which, in addition to the properties of usual phenols, have the ability to precipitate alkaloids, gelatine and other proteins.” Anthocyanins are defined as water-soluble vacuolar pigments that may appear red, purple, or blue according to pH. They belong to a parent class of molecules called flavonoids. Anthocyanins are glucoside of anthocyanidins. Tannins and anthocyanins possess several biological properties including sensory and antioxidant properties. Flavan-3-ol monomers are bitter and thus have taste. The tannins or proanthocyanidins are astringent, but the perception is complex. Tannins can accomplish this property because of their ability to bind strongly to proteins. Anthocyanins provide the visual component in wines but can also modify the perception of in-mouth sensations and interact in different extent with other polyphenols leading to the modification of astringency intensity and its subqualities. At wine level, glucoside anthocyanins are related to “velvety” subqualities sensations, whereas their mixture with the other acylation classes showed higher overall astringency and harsher subqualities than glucoside alone. Ellagitannins are the most efficient at consuming oxygen, followed in decreasing order by profisetinidins/prorobitenidins tannins and procyanidins/prodelphinidins tannins. Finally, gallotannins are the least effective type for consuming oxygen.