Effects of Various Vinification Techniques on the Concentration of cis- and trans-Resveratrol and Resveratrol Glucoside Isomers in Wine
Urška Vrhovšek, Silvia Wendelin, Reinhard Eder
American Journal of Enology and Viticulture
Abstract
The influence of two different yeast strains and the effect of malolactic fermentation on the content of cis - and trans -resveratrol and resveratrol glucoside isomers in wine was studied, as well as the effect of gelatin and PVPP fining. The analyses of trans-, cis -resveratrol and resveratrol glucoside isomers were carried out by RP- HPLC separation. The yeasts with higher β-glucosidase activity significantly increased ( p cis - and trans resveratrol and decreased the concentration of tran /-resveratrol glucoside, while malolactic fermentation had less effect on their concentrations ( p
Extracted Claims
3 claims extracted from this paper into the knowledge graph
malolactic fermentation had less effect on cis- and trans-resveratrol and resveratrol glucoside isomers
“while malolactic fermentation had less effect on their concentrations (p > 0.05)”
yeast strains decreased trans-resveratrol glucoside
“The yeasts with higher β-glucosidase activity significantly increased (p < 0.05) the content of cis - and trans resveratrol and decreased the concentration of tran /-resveratrol glucoside”
yeast strains increased cis- and trans-resveratrol
“The yeasts with higher β-glucosidase activity significantly increased (p < 0.05) the content of cis - and trans resveratrol and decreased the concentration of tran /-resveratrol glucoside”