Perspective Chapter: Phenolic Composition and Antioxidant Activity of Prolonged Macerated White Wines – A Comparative Review with Conventional White and Red Wines

White wines produced through prolonged skin maceration, commonly referred to as “orange wines,” have attracted increasing scientific and oenological attention due to their unconventional winemaking practices and distinctive physicochemical and sensory profiles. Unlike conventional white wines, “orange” wines undergo extended contact between the grape must and skins, a process traditionally associated with red wine production. This technique results in a notable increase in phenolic content, including flavonoids and non-flavonoid compounds, which significantly contribute to the wine’s color, astringency, and oxidative stability. This chapter investigates the temporal evolution of phenolic compounds in long-macerated white wines by drawing on data reported in the scientific literature, employing a comparative framework that integrates reference profiles from conventional red and white wines. Phenolic profiles were analyzed over time using both spectrophotometric and chromatographic techniques, enabling a detailed characterization of their concentration and compositional changes. Particular attention was given to the antioxidant activity associated with these compounds to assess their functional significance. The findings support a more nuanced classification and characterization of orange wines within the broader wine typology, highlighting their intermediate properties between white and red wines. Moreover, the results underscore the role of maceration in modulating phenolic composition and antioxidant capacity, offering valuable insights for winemakers and researchers seeking to optimize wine quality and explore the health-relevant properties of wine constituents.