Effect of cluster stems on resveratrol content in wine

Italian Journal of Food Science

Volumn 12, Issue 1, 2000, Pages 103-108

  Bavaresco, L ^a   Fregoni, C ^a   Trevisan, M ^b   Fortunati, P ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Cluster stems; Grapevine; Trans resveratrol; Wine

Indexed keywords

VITIS;

EID: 0034419528     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. Bavaresco L., Cantù E., Fregoni M. and Trevisan M. 1997 a. Constitutive stilbene contents of grapevine cluster stems as potential source of resveratrol in wine. Vitis 36: 115.
2. Bavaresco L., Petegolli D., Cantù E., Fregoni M., Chiusa G. and Trevisan M. 1997 b. Elicitation and accumulation of stilbene phytoalexins in grapevine berries infected by Botrytis cinerea. Vitis 36: 77.
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7. Mattivi F. and Nicolini G. 1993. Influenza della tecnica di vinificazione sul contenuto di resveratrolo dei vini. L'Enotecnico 7-8: 81.
8. Mattivi F., Reniero F. and Korhammer S. 1995. Isolation, characterization and evolution in red wine vinification of resveratrol monomers. J. Agric. Food Chem. 43: 1820.
9. Pezet R. and Cuenat Ph. 1996. Resveratrol in wine: extraction from skin during fermentation and post-fermentation standing of must from Gamay grapes. Am. J. Enol. Vitic. 47: 287.
10. Soleas G.J., Diamandis E.P. and Goldberg D.M. 1997. Resveratrol: a molecule whose time has come? And gone? Clinical Biochem. 30: 91.
11. Vacca V., Leccis L., Fenu P., Pretti L. and Farris G.A. 1997. Wine yeasts and resveratrol content. Biotech. Letters 19: 497.