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Resveratrol content in wines and musts from the south of Spain

2000; Wiley; Volume: 44; Issue: 4 Linguagem: Inglês

10.1002/1521-3803(20000701)44

1521-3803

M.V. Martı́nez-Ortega, M. C. Carcía-Parrilla, Ana M. Troncoso,

Tea Polyphenols and Effects

Food / NahrungVolume 44, Issue 4 p. 253-256 Research Paper Resveratrol content in wines and musts from the south of Spain M.V. Martínez-Ortega, M.V. Martínez-Ortega University of Sevilla, Faculty of Pharmacy, Department of Nutrition and Bromatology, C/P García Gonzalez s/n, E-41012 Sevilla, Spain.Search for more papers by this authorM. C. Carcía-Parrilla, M. C. Carcía-Parrilla University of Sevilla, Faculty of Pharmacy, Department of Nutrition and Bromatology, C/P García Gonzalez s/n, E-41012 Sevilla, Spain.Search for more papers by this authorA. M. Troncoso, A. M. TroncosoSearch for more papers by this author M.V. Martínez-Ortega, M.V. Martínez-Ortega University of Sevilla, Faculty of Pharmacy, Department of Nutrition and Bromatology, C/P García Gonzalez s/n, E-41012 Sevilla, Spain.Search for more papers by this authorM. C. Carcía-Parrilla, M. C. Carcía-Parrilla University of Sevilla, Faculty of Pharmacy, Department of Nutrition and Bromatology, C/P García Gonzalez s/n, E-41012 Sevilla, Spain.Search for more papers by this authorA. M. Troncoso, A. M. TroncosoSearch for more papers by this author First published: 29 August 2000 https://doi.org/10.1002/1521-3803(20000701)44:4 3.0.CO;2-UCitations: 23AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Trans- and cis-resveratrol and their glycosides have been determined in eighty-one samples including musts, substrate wines and commercial wines (red, white and Sherry-type wines) from the south of Spain. Sample analysis was performed using a direct injection technique by HPLC with photodiode array detector. Prior to the injection, the sample was filtered using a filter selected through a complete filtration study. Climatological data can affect total resveratrol levels. Values obtained for total resveratrol content in red wines ranged from 0.038 mg/l in a dry year to 1.164 mg/l for a normal year. The pressure applied to the berries to obtain must, has been object of study in order to ascertain its influence in final resveratrol content. For the same vintage, the total resveratrol content ranged from 0.032 mg/l in a wine, obtained from the lightest pressure musts, to 0.873 mg/l for those obtained from the highest pressure musts. 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