AJEV AJEV Best Papers - Free Access
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 48:2:214-219 (1997)
Copyright © 1997 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Vrhovsek, U.
Right arrow Articles by Eder, R.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Vrhovsek, U.
Right arrow Articles by Eder, R.
Agricola
Right arrow Articles by Vrhovsek, U.
Right arrow Articles by Eder, R.

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

U. Vrhovsek 1, S. Wendelin 2, and R. Eder 2

1 Federal College and Research Institute for Viticulture and Pomology, 3400 Klosterneuburg, AustriaDepartment of Wine Technology, Biotechnical Faculty, University of Ljubljana, 1111 Ljubljana, Slovenia.
2 Federal College and Research Institute for Viticulture and Pomology, 3400 Klosterneuburg, Austria

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 beta-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%).

Key words: cis-resveratrol, trans-resveratrol, cis-resveratrol glucoside, trans-resveratrol glucoside, HPLC- analysis, Pinot noir, wine, PVPP, gelatin

Submitted on September 30, 1996






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1997 by the American Society for Enology and Viticulture.