Isolation, Characterization, and Evolution in Red Wine Vinification of Resveratrol Monomers

Isolation from red wine and characterization of trans- and cis-resveratrol, trans-resveratrol beta-D- glucopyranoside, and cis-resveratrol beta-D-glucopyranoside are described. Extraction from grape skin and chemical changes of the four compounds during a conventional red wine vinification were moni...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1995-07, Vol.43 (7), p.1820-1823
Main Authors: Mattivi, Fulvio, Reniero, Fabiano, Korhammer, Siegfried
Format: Article
Language:English
Subjects:
Analytical, structural and metabolic biochemistry
Aromatic and heterocyclic compounds
Biological and medical sciences
COMPOSE AROMATIQUE
COMPUESTOS AROMATICOS
ESPECTROMETRIA
ESTRUCTURA QUIMICA
FERMENTACION
FERMENTATION
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
GLUCOSIDE
GLUCOSIDOS
Heterocyclic compounds, pigments
Other biological molecules
RAISIN
RESIDU DE RECOLTE
RESIDUOS DE COSECHAS
SPECTROMETRIE
STRUCTURE CHIMIQUE
UVA
VID
VIGNE
VIN
VINIFICACION
VINIFICATION
VINOS
Wines and vinegars
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Summary:Isolation from red wine and characterization of trans- and cis-resveratrol, trans-resveratrol beta-D- glucopyranoside, and cis-resveratrol beta-D-glucopyranoside are described. Extraction from grape skin and chemical changes of the four compounds during a conventional red wine vinification were monitored, showing the close relationship among the contents of the compounds. Factors influencing the model, such as the ethanol concentration, the hydrolytic cleavage of glucose moieties in glucosides and trans/cis isomerization, are discussed on the basis of the experimental data
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00055a013