Regional differences in resveratrol isomer concentrations of wines from various cultivars

Autor:	George J. Soleas, Eleftherios P. Diamandis, David M. Goldberg, J. Yan, Eric Ng, Alex Karumanchiri
Rok vydání:	1996
Předmět:	Wine chemistry.chemical_compound Chemistry Botany food and beverages Cultivar Food science Horticulture Resveratrol Regional differences Food Science
Zdroj:	Journal of Wine Research. 7:13-24
ISSN:	1469-9672 0957-1264
DOI:	10.1080/09571269608718057
Popis:	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 ...
Databáze:	OpenAIRE
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