Wine is a complex botanical system comprising water, ethanol, and a diverse array of low-concentration compounds that determine its physicochemical and sensory properties. This study examines the contributions of polyphenols, volatile metabolites, mineral constituents, and fermentation processes to wine chemistry. Interactions among grape-derived phytochemicals, soil composition, microbial activity, and environmental conditions produce a dynamic matrix characterized by synergistic effects. This systems-level framework provides insight into plant-derived chemical interactions relevant to oxidative stress modulation and inflammatory processes.