**1. Introduction**

It is known that the content of bioactive compounds is greater in red wines, so that more health benefits can be expected by its consumption. This is the reason most studies are conducted on these wines.

Among the most studied compounds are the anthocyanins, which can be found in the skin and represent between 50 and 60% of the phenolic fraction in the red grapes (dry weight basis) [1]. For its part, the flavanols are mainly found in grape seeds with predominance of catechin over its isomer epicatechin [2], while the tannins are mostly grouped in procyanidins (catechin and epicatechin derivatives) and prodelphinidins (derived from gallocatechin and epigallocatechin) [3]. Other important groups are the stilbenes, mainly resveratrol, to which much of the protective effects of wine are attributed. Also, flavonols such as quercetin, myricetin, and kaempferol, predominant in *Vitis vinifera*, are also worth mentioning.
