Titre du document / Document title
Resveratrol content in some Tuscan wines
Auteur(s) / Author(s)
MOZZON M. (1) ;
FREGA N. (1) ;
PALLOTTA U. ;
Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
(1) Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche. Sezione di Industrie e Tecnologie Alimentari, Università di Firenze, Via Donizetti 6, 50144 Firenze, ITALIE
Résumé / Abstract
Reverse phase high performance liquid chromatography was used to determine the trans-resveratrol concentration in 40 Tuscan wines. It ranged from 0.3 to 2.1 mg/L in the 32 red wines and had a maximum of 0.1 mg/L in the 8 white wines tested, thereby confirming previous reports of the higher amounts of resveratrol in red wines. Both the cis- and trans- isomers of resveratrol were detected in all tested samples, a finding confirmed by a cross-check using HPLC and high resolution gas chromatography. Cisresveratrol levels were comparable to those of the trans-isomer. They ranged from 0.5 mg/L to 1.9 mg/L in red wines and had a maximum of 0.2 mg/L in white wines. These findings and the partitioning of resveratrol in the various parts of the grape berry suggest that the reported differences depend on differences in wine-making techniques.
Revue / Journal Title
Italian journal of food science
ISSN
1120-1770
Source / Source
1996, vol. 8, n
o2, pp. 145-152 (28 ref.)
Langue / Language
Anglais
Editeur / Publisher
Chiriotti, Pinerolo, ITALIE
(1989-2009)
(Revue)
Mots-clés anglais / English Keywords
;
;
;
;
;
;
;
;
;
;
Mots-clés français / French Keywords
;
;
;
;
;
;
;
;
;
;
;
;
Mots-clés espagnols / Spanish Keywords
;
;
;
;
;
;
;
;
;
;
Localisation / Location
INIST-CNRS, Cote INIST : 22529, 35400006000716.0070
Nº notice refdoc (ud4) : 3123149
