Improvement of Healthy Properties of Grapes and Wine with Specific Emphasis on Resveratrol

• Autores: Luigi Bavaresco, Riccardo Flamini, L. Sansone, Maria Isabel van Zeller de Macedo Basto Gonçalves, Silvia Civardi, Matteo Gatti, Silvia Vezzulli
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 22, Nº 2, 2011, págs. 135-138
• Idioma: inglés
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• Resumen

  • This paper reviews the roles of viticultural and oenological factors on improving resveratrol concentration in wine. For production of wines with higher resveratrol levels it is necessary to rely on quality standards of viticultural practices (suitable terroirs, no forced cultivation practices, light stress) and to adopt gentle wine making technologies.