Effect of variety, ultraviolet light exposure, and enological methods on the trans-resveratrol level of wine

American Journal of Enology and Viticulture

Volumn 50, Issue 1, 1999, Pages 57-64

  Threlfall, R T ^a   Morris, J R ^a   Mauromoustakos, A ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Fining agents; HPLC; Resveratrol; Wine

Indexed keywords

CHEMICAL ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RESVERATROL; WINE PRODUCTION; WINE;

EID: 0032932205     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (50)

1. Bisson, L. F., C. E. Butzke, and S. E. Ebeler. The role of moderate ethanol consumption in health and human nutrition. Am. J. Enol. Vitic. 46:449-462 (1995).
2. Blond, J., M. Denis, and J. Bezard. Antioxidant action of resveratrol in lipid peroxidation. Sci. Aliments. 15(4):347-358 (1995).
3. Contaldo, F., E. D'Arrigo, et al. Short-term effects of moderate alcohol consumption on lipid metabolism and energy balance in normal men. Metabolism 38(2):166-171 (1989).
4. Creasy, L. L., and M. Coffee. Phytoalexin production potential of grape berries. J. Am. Soc. Hortic. Sci. 113(2):230-234 (1988).
5. Demrow, H. S., P. R. Slane, and J. D. Folts. Administration of wine and grape juice inhibits in vivo platelet activity and thrombosis in stenosed canine coronary arteries. Circulation 91(4):1182-1188 (1995).
6. Ebeler, S. E., A. J. Clifford, et al. An in vivo experimental protocol for identifying and evaluating dietary factors that delay tumor onset: Effect of red wine solids. In: Wine Nutritional and Therapeutic Benefits. ACS Symposium Series 661. T. R. Watkins (Ed.) pp 215-229. American Chemical Society, Washington, DC (1997).
7. Ector, B. J., J. B. Magee, et al. Resveratrol concentration in muscadine berries, juice pomace, purees, seeds, and wines. Am. J. Enol. Vitic. 47:57-62 (1996).
8. Esterbauer, H., J. Gebicki, et al. The role of lipid peroxidation and antioxidants in oxidative modification of LDL. Free Radical Biol. & Med. 13:341-390 (1992).
9. Fitzpatrick, D. F., R. G. Coffey, and P. T. Jantzen. Endothelium-dependent vasorelaxing activity of wine, grapes, and other plant products. In: Wine Nutritional and Therapeutic Benefits. ACS Symposium Series 661. T. R. Watkins (Ed.) pp 237-246. American Chemical Society, Washington, D.C. (1997).
10. Fitzpatrick, D. F., S. L. Hirschfield, and R. G. Coffey. Endothelium-dependent vasorelaxing activity of wine and other grape products. Am. J. Physiol. 265(2):H774-H778 (1993).
11. Frankel, E. N., J. Kanner, et al. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 341(8843):454-457 (1993a).
12. Frankel, E. N., A. L. Waterhouse, and J. E. Kinsella. Inhibition of human LDL oxidation by resveratrol. Lancet 341:1103-1104 (1993b).
13. Fuhrman, B., A. Lavy, and M. Aviram. Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein peroxidatiion. Am. J. Clin. Nutr. 61(3):549-554 (1995).
14. Goldberg, D. M., E. Ng, et al. Resveratrol glucosides are important components of commercial wines. Am. J. Enol. Vitic. 47:415-420 (1996).
15. Goldberg, D. M., G. J. Soleas, et al. Identification and assay of trihydroxystilbenes in wine and their biological properties. In: Wine Nutritional and Therapeutic Benefits. ACS Symposium Series 661. T. R. Watkins (Ed.) pp 24-43. American Chemical Society, Washington, DC (1997).
16. Goldberg, D. M., J. Van, et al. A global survey of frans-resveratrol concentrations in commercial wines. Am. J. Enol. Vitic. 46:159-165 (1995).
17. Hagiage, M., C. Marti, et al. Effect of a moderate alcohol intake on the lipoproteins of normotriglyceridemic obese subjects compared with normoponderal controls. Metabolism 41(8):856-861 (1992).
18. Jang. M., L. Cai, et al. Cancer chemopreventive activity of resveratrol, a natural product derived from grapes. Science 275:218-220 (1997).
19. Jeandet, P., R. Bessis, and B. Gautheron. The production of resveratrol (3,5,4'-trihydroxystilbene) by grape berries in different developmental stages. Am. J. Enol. Vitic. 42(1):41-46 (1991).
20. Jeandet, P., R. Bessis, et al. Research note: Occurrence of a resveratrol ß-D-glucoside in wine: Preliminary studies. Vitis 33:183-184 (1994).
21. Jeandet, P., R. Bessis, et al. Effect of enological practices on the resveratrol isomer content of wine. J. Agric. Food Chem. 43:316-319 (1995a).
22. Jeandet, P., R. Bessis, et al. Resveratrol content of wines of different ages: Relationship with fungal disease pressure in the vineyard. Am. J. Enol. Vitic. 46:1-4 (1995).
23. Jeandet, P., R. Bessis, et al. Analysis of resveratrol in Burgundy wines. J. Wine Res. 4(2):79-85 (1993).
24. Klatsky, A. L., and M. A. Armstrong. Alcoholic beverage choice and risk of coronary artery disease mortality: Do red wine drinkers fare best? Am. J. Cardiol. 71(5):467-469 (1993).
25. Lamikanra, O., C. C. Grimm, et al. Hydroxylated stilbenes in selected American wines. J. Agric. Food Chem. 44(4):1111-111 5 (1996).
26. Lamuela-Raventós, R. M., A. I. Romero-Pérez, et al. Resveratrol and piceid levels in wine production and in finished wine. In: Wine Nutritional and Therapeutic Benefits. ACS Symposium Series 661. T. R. Watkins (Ed.) pp 56-68. American Chemical Society, Washington, DC (1997).
27. Lamuela-Raventós, R. M., A. I. Romero-Pérez, et al. Direct HPLC analysis of cis-and trans-resveratrol and piceid isomers in Spanish red Vitis vinifera wines. J. Agric. Food Chem. 43(2):281-283 (1995).
28. Lamuela-Raventós, R. M., and A. L. Waterhouse. Occurrence of resveratrol in selected California wines by a new HPLC method. J. Ag. Food Chem. 41(4):521-523 (1993).
29. Mattivi, F. Solid phase extraction of trans-resveratrol from wines for HPLC analysis. Z. Lebensm Unters Forsch. 196:522-525 (1993).
30. McMurtrey, K. D. Resveratrol in wine. In: Wine Nutritional and Therapeutic Benefits. ACS Symposium Series 661. T. R. Watkins (Ed.). pp 44-55. American Chemical Society, Washington, DC (1997).
31. Moorehead, D. Wine fining for the finer wines. Am. Wine Soc. J. 28(1):7-9 (1996).
32. Mozzon, M., N. Frega, and U. Pallotta. Resveratrol content in some Tuscan wines. Italian J. Food. Sci. 8:145-152 (1996).
33. Nielsen, S. S. (Ed). Introduction to the Chemical Analysis of Foods. Jones and Bartlett Publishers, Inc., Boston (1994).
34. Okuda, T., and K. Yokotosuka. Trans-resveratrol concentrations in berry skins and wines from grapes grown in Japan. Am. J. Enol. Vitic. 47:93-99 (1996).
35. Renaud, S., and M. de Lorgeril. Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet 339(8808):1523-1526 (1992).
36. Rimm, E. B., E. L. Giovannucci, et al. Prospective study of alcohol consumption and risk of coronary disease in men. Lancet 338:(8765)464-468 (1991).
37. Roggero, J., and C. Garcia-Parrilla. Effects of ultraviolet irradiation on resveratrol and changes in resveratrol and various of its derivatives in the skins of ripening grapes. Sei. Aliments. 15(5):411-422 (1995).
38. Romero-Pérez, A., R. M. Lamuela-Raventós, et al. Resveratrol and piceid as varietal markers of white wines. J. Agric. Food. Chem. 44(8):1975-1978 (1996b).
39. Seigneur, M., J. Bonnet, et al. Effect of the consumption of alcohol, white wine and red wine on platelet function and serum lipids. J. Appl. Card. 5(4):215-222 (1990).
40. Shore, T. In pursuit of wine's beneficial phenolic compounds. Wine Business Monthly. Vol. 11(9):25-34 (1995).
41. Siemann, E. H., and L. L Creasy. Concentration of the phytoalexin resveratrol in wine. Am. J. Enol. Vitic. 43:49-52 (1992).
42. Soleas, G.J., D.M. Goldberg, A. Karumanchiri, E.P. Diamandis, and E. Ng. Influence of viticulture and oenological factors on changes in cis-and trans-resveratrol in commercial wines. J. Wine Res. 6(2):107-121 (1995a).
43. Soleas, G.J., D. M. Goldberg, et al. A derivatized gas chromatographic-mass spectrometric method for the analysis of both isomers of resveratrol in juice and wine. Am. J. Enol. Vitic. 46:346-352 (1995b).
44. St. Leger, A. S., A. L. Cochrane, and F. Moore. Factors associated with cardiac mortality in developed countries with particular reference to the consumption of wine. Lancet 1(8124):1017-1020 (1979).
45. Vrhovsek, U., R. Eder, and S. Wendelin. The occurrence of trans-resveratrol in Slovenian red and white wines. Acta. Alimentaria. 24(2):203-212 (1995).
46. Vrhovsek, U., S. Wendelin, and R. Eder. Effects of various vinification techniques on the concentration of cis-and trans-resveratrol and resveratrol glucoside isomers in wine. Am. J. Enol. Vitic. 48:214-219 (1997).
47. Waterhouse, A. L., and P. Teissedre. Levels of phenolics in California varietal wines. In: Wine Nutritional and Therapeutic Benefits. ACS Symposium Series 661. T. R. Watkins (Ed.). pp 12-23. American Chemical Society, Washington, DC (1997).
48. Wightman, J. D., S. F. Price, et al. Some effects of processing enzymes on anthocyanins and phenolics in Pinot noir and Cabernet Sauvignon wines. Am. J. Enol. Vitic. 48:39-48 (1997).
49. Yasui, Y., T. Nakabayashi, et al. Changes in concentration of resveratrol during fermentation of musts from grapes grown in Tokachi. Am. J. Enol. Vitic. 48:129 (1997).
50. Zoecklein, B. W., K. C. Fugelsang, et al. Wine Analysis and Production. 632 pp. Chapman & Hall, New York (1995).