Comparative study of resveratrol in wines from three main grape regions in China

DOI

10.2991/ic3me-15.2015.62How to use a DOI?

Keywords

Resveratrol, HPLC, Region,Wine

Abstract

In this paper, using high performance liquid chromatography HPLC , trans resveratrol and trans piceid contents in different style wines (red,white,fresh,aged) from three typical grape regions in China(Hebei Huailai, Ningxia Qingtongxia,Xinjiang Changji) were determined. The role of grape varieties, grape regions and aging practice played in resveratrol contents in wines were discussed. The results showed that total resveratrol content in merlot red wine from Ningxia Qingtongxia was the highest(6.79mg/L). The resveratrol contents in merlot wines were higher than those in Cabernet Sauvignon.The resveratrol contents in all the red wine was much higher than in white wines. There was no significant difference in total resveratrol concentrations between fresh wines and aged wines, while trans-piceid contents increased and trans-resveratrol contents decreased during aging process.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yan Cui
AU  - Wen Lv
PY  - 2015/08
DA  - 2015/08
TI  - Comparative study of resveratrol in wines from three main grape regions in China
BT  - Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering
PB  - Atlantis Press
SP  - 325
EP  - 328
SN  - 2352-5401
UR  - https://doi.org/10.2991/ic3me-15.2015.62
DO  - 10.2991/ic3me-15.2015.62
ID  - Cui2015/08
ER  -