Profiling of Six Austrian Red Wine Varieties from 20 Vintages Based on Phenolic Compounds

The findings, derived from a comprehensive analysis of 437 standardized wine samples produced from six distinct grape varieties over a span of two decades (2002–2023) underscored the pivotal role of grape variety in shaping the composition of phenolic acids, flavan-3-ols, and anthocyanins. In total, 27 parameters were examined. The grape varieties Blauer Wildbacher and Blaufränkisch exhibited the most significant differences when compared to other red wine varieties. Furthermore, the phenolic profile showed the relationship between the varieties. The phenol content of the variety Zweigelt wines exhibited a stronger correlation with the vintages. The influence of the location on the phenolic profile could not be proven in most cases, except for the variety Blaufränkisch. A comprehensive analysis encompassing all varieties, locations, and phenol analytes was conducted, which revealed an increase in phenol concentrations over the course of the analysis period.