Improvement of Healthy Properties of Grapes and Wine with Specific Emphasis on Resveratrol

This paper reviews the roles of viticultural and oenological factors on improving resveratrol concentration in wine. For production of wines with higher resveratrol levels it is necessary to rely on quality standards of viticultural practices (suitable terroirs, no forced cultivation practices, ligh...

Full description

Saved in:
Bibliographic Details
Published inJournal of wine research Vol. 22; no. 2; pp. 135 - 138
Main Authors Bavaresco, Luigi, Flamini, Riccardo, Sansone, Luigi, Van Zeller de Macedo Basto Gonçalves, Maria I, Civardi, Silvia, Gatti, Matteo, Vezzulli, Silvia
Format Journal Article
LanguageEnglish
Published Oxfordshire Routledge 01.07.2011
Taylor & Francis Ltd
Subjects
Berries
Polyphenols
Quality standards
resveratrol
viticulture
wine grapes
winemaking
Wineries & vineyards
Wines
Online AccessGet full text

Cover

More Information
Summary:This paper reviews the roles of viticultural and oenological factors on improving resveratrol concentration in wine. For production of wines with higher resveratrol levels it is necessary to rely on quality standards of viticultural practices (suitable terroirs, no forced cultivation practices, light stress) and to adopt gentle wine making technologies.
Bibliography:http://dx.doi.org/10.1080/09571264.2011.603228
ISSN:1469-9672
0957-1264
1469-9672
DOI:10.1080/09571264.2011.603228