Regional differences in resveratrol isomer concentrations of wines from various cultivars

• D. M. Goldberg ^[1] ; E. Ng ; J. Yan ; G. J. Soleas ; E. P. Diamandis ^[1]
  1. [1] University of Toronto

     University of Toronto

     Canadá

     
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 7, Nº 1, 1996, págs. 13-24
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Using a newly developed GC‐MS method, the cis‐and trans‐resveratrol concentrations have been measured in 761 commercial red wines from 15 countries and regions. Data are presented on the individual isomer concentrations, the sum of the two isomers, their ratio, and the results of correlation and regression analyses. A close examination has been made of the resveratrol isomer content of wine from several cultivars on a country‐by‐country basis (including Cabernet Sauvignon, Pinot Noir, Shiraz and Merlot). Different regions within Bordeaux and Italy have also been compared. The highest concentrations of both isomers were present in wines produced in areas of harsher climate. Wines from Cabernet Sauvignon and Merlot demonstrated a very wide range of concentrations (six‐fold) which were highly region dependent, whereas those from Pinot Noir and Shiraz showed less variation between and among regions (3.5‐ and 2.5‐fold ranges, respectively). The relationship between the two isomers in commercial wines is not a consequence of isomerisation, and is unlikely to be due to common responses to UV irradiation and fungal attack, but rather to the extent of conversion of glucosides present in the skins to free isomers during fermentation.