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...

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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
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Abstract 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.
AbstractList 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.
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. [PUBLICATION ABSTRACT]
Author Flamini, Riccardo
Bavaresco, Luigi
Sansone, Luigi
Civardi, Silvia
Vezzulli, Silvia
Gatti, Matteo
Van Zeller de Macedo Basto Gonçalves, Maria I
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Cites_doi 10.1021/jf00055a013
10.1016/0031-9422(94)85102-6
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10.1093/jexbot/52.358.901
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Mattivi F. (CIT0010) 1995; 43
Aggarwal B. (CIT0001) 2006
Waterhouse A. L. (CIT0012) 1994; 37
Bavaresco L. (CIT0003) 2002; 41
Fregoni M. (CIT0007) 1994; 21
Jeandet P. (CIT0009) 2002; 50
Coutos-Thévenot P. (CIT0005) 2001; 52
Donnez D. (CIT0006) 2009; 27
Bavaresco L. (CIT0002) 2003
Goldberg D. M. (CIT0008) 1995; 43
Siemann E. H. (CIT0011) 1992; 43
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  start-page: 1820
  year: 1995
  ident: CIT0010
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf00055a013
  contributor:
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– volume: 37
  start-page: 571
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  ident: CIT0012
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– volume-title: Resveratrol in Health and Disease
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– volume-title: Drugs Under Experimental And Clinical Research
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    fullname: Bavaresco L.
– volume: 41
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– volume: 50
  start-page: 2731
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  ident: CIT0009
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– volume: 52
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  doi: 10.1093/jexbot/52.358.901
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– volume: 43
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    fullname: Siemann E. H.
– volume: 27
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  ident: CIT0004
  doi: 10.1007/978-90-481-2305-6_12
  contributor:
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SubjectTerms Berries
Polyphenols
Quality standards
resveratrol
viticulture
wine grapes
winemaking
Wineries & vineyards
Wines
Title Improvement of Healthy Properties of Grapes and Wine with Specific Emphasis on Resveratrol
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