METHOD OF INCREASING TRANS-RESVERATROL ENDOGENOUS CONTENT IN WINE

• Main Authors: LOPEZ DE LA OSA ESCRIBANO PALOMA, ESCRIBANO SAEZ PALOMA, GONZALEZ URENA ANGEL, JIMENEZ SANCHEZ JORGE B, OREA ROCHA JOSE MARIA, GUADARRAMA RODRIGUEZ ALBERTO
• Format: Patent
• Language: English; Spanish
• Published: 16.04.2006
• Edition: 5
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a method of increasing the trans-resveratrol endogenous content in wine, consisting in applying short anoxic treatments to the grape, preferably with dry nitrogen, prior to the winemaking process. Trans-resveratrol is a molecule that is produced naturally by vines and other plants as a self-defence mechanism against fungal infections, different types of stress, chemical products, etc. The treatment is characterised in that the grape is subjected to short periods (less than 24 hours) in an atmosphere with a very low O2 content and said treatment can be applied in order to increase the trans-resveratrol endogenous content of the grape significantly. Subsequently, the trans-resveratrol passes to the wine during the winemaking process, such as to produce a trans-resveratrol-rich wine. Método para aumentar el contenido endógeno de trans-resveratrol en el vino. La presente invención se refiere a un procedimiento para aumentar el contenido endógeno de trans-resveratrol en vinos que consiste en la aplicación de tratamientos anóxicos cortos a la uva, preferentemente con nitrógeno seco, previamente al procedimiento de vinificación. El trans-resveratrol es una molécula producida de forma natural por la vid y otras plantas como medio de autodefensa frente a las infecciones fúngicas, diversos tipos de estrés, productos químicos, etc. La aplicación del tratamiento, caracterizado porque se somete la uva a cortos periodos de tiempo (inferiores a 24 horas) en atmósfera con muy bajo contenido en O2, permite aumentar de forma importante su contenido endógeno de trans-resveratrol uva. Posteriormente, el trans-resveratrol pasa al vino durante el proceso de vinificación, produciendo de este modo un vino enriquecido en trans-resveratrol.