Monitoring trans -Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC

• Published in: Food technology and biotechnology Vol. 53; no. 1; pp. 73 - 80
• Main Authors: Geana, Elisabeta I, Dinca, Oana R, Ionete, Roxana E, Artem, Victoria, Niculescu, Violeta C
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.01.2015; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: antioxidant activity; Berries; Chromatography; Food science; grape; Grapes; High performance liquid chromatography; HPLC; Medical research; Medicine, Experimental; Phenols; Preliminary Communication; Resveratrol; Scientific equipment and supplies industry; Skin; trans-resveratrol; Vitaceae; wine; Wines; United States; Romania; grape; trans-resveratrol; antioxidant activity; HPLC; wine
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.53.01.15.3762

-resveratrol (3,5,4'-trihydroxy- -stilbene) is naturally present in the skin of grapes and therefore is expected to occur in grape products. Recently, there has been a renewal of interest in wine as medical treatment for various disorders. In this study, berry skins of five red grape varieties were analysed at weekly intervals for -resveratrol production, during 2012 and 2013 harvest. The obtained wines were also evaluated. Quantification of -resveratrol in grape skin extracts and wines was carried out by high-performance liquid chromatography. Favourable viticultural climate during harvest in 2012 resulted in a higher content of -resveratrol. The highest -resveratrol content was in Pinot Noir and Feteasca Neagra grape varieties, both in berry skins and wines, while the lowest amounts were identified in Cabernet Sauvignon variety. We can conclude that there was a significant correlation between the content of -resveratrol in grape skins and that in the respective wine.