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Effects of Various Vinification Techniques on the Concentration of cis - and trans -Resveratrol and Resveratrol Glucoside Isomers in Wine

1997; American Society for Enology and Viticulture; Volume: 48; Issue: 2 Linguagem: Inglês

10.5344/ajev.1997.48.2.214

1943-7749

U. Vrhovsek, S. Wendelin, R. Eder,

Food Quality and Safety Studies

The influence of two different yeast strains and the effect of malolactic fermentation on the content of cis - and trans -resveratrol and resveratrol glucoside isomers in wine was studied, as well as the effect of gelatin and PVPP fining. The analyses of trans-, cis -resveratrol and resveratrol glucoside isomers were carried out by RP- HPLC separation. The yeasts with higher β-glucosidase activity significantly increased ( p < 0.001) the concentrations of cis - and trans resveratrol and decreased the concentration of tran /-resveratrol glucoside, while malolactic fermentation had less effect on their concentrations ( p < 0.05). Treatment of wine with gelatin had no effect, neither on free nor on glucosidic forms. The aglycone forms showed significant binding to PVPP (up to 90%), but glycosides showed less binding (up to 10%).