Levels of<i>cis</i>- and<i>trans</i>-Resveratrol and Their Glucosides in White and Rosé<i>Vitis vinifera</i>Wines from Spain
Ana I. Romero‐Pérez, Rosa M. Lamuela‐Raventós, Andrew L. Waterhouse, M. Carmen de la Torre-Boronat
Journal of Agricultural and Food Chemistry
Abstract
The resveratrol monomers (trans-piceid, cis-piceid, trans-resveratrol, and cis-resveratrol) have been previously identified and quantified in red wines. Here, the levels of these compounds in Spanish white and rosé wines are described. For white wines, a concentration step was needed to quantify the four resveratrol isomers. The recovery and reproducibility of this procedure were very good. These white wines had levels between 0.051 and 1.801 mg/L. Rosé wines had an average level of 2.15 mg/L, in between those of red and white wines. Keywords: Resveratrol; piceid; glucosides; white wine; rosé wine
Extracted Claims
8 claims extracted from this paper into the knowledge graph
trans-piceid present in white wines
“These white wines had levels between 0.051 and 1.801 mg/L”
cis-resveratrol present in white wines
“These white wines had levels between 0.051 and 1.801 mg/L”
trans-piceid present in rosé wines
“Rosé wines had an average level of 2.15 mg/L”
cis-piceid