Resveratrol is a polyphenol that occurs as a cis and trans isomer in many plants to protect them as phytoalexin from parasites and fungal infections. Vines store resveratrol mainly in the leaves and berry pods in order to protect themselves, for example, from infestation by botrytis or downy mildew. Due to the distribution in the berries and the differences between red and white grape varieties, fresh white grape must contains up to 200 μg / l, while red grape must contains up to 1100 μg / l resveratrol. In red wine, the concentration is much higher with 2000 to 12000 μg / l. The contents of rosé and white wine are correspondingly lower. The 3-glucosides of resveratrol, which also occur naturally, are referred to be named as cis- or trans-piceid.
- Limit of Detection
- Reason for Analysis
- 50 µg/l
- Characterisation of the wine [:]