Content of Resveratrols as a Function of Red Wine Cultivar and of the Year Production (2000-2001-2002)

Abstract

As a continuation of a previous research project, the variability of trans - and cis -resveratrol and their glucosides in red wines, from 14 different species of vine, was determined. The wine came from grapes grown on two plots of land at two separate locations differing in pedo-climatic conditions. The content of total resveratrol is between 1.55 and 16.76 mg/L with an average value of 6.71 mg/L. Moreover the results showed that trans - and cis -resveratrol are more correlated (r = 0.83) than trans - and cis -glucoside (r = 0.72), due to the uniformity of vinification treatments. The species of vine, having a higher mean content of total resveratrol, are: Refosco, Pinot Nero, Ciliegiolo, Montepulciano e Gaglioppo. The data, elaborated by multivariate statistical analyses (Principal Component Analysis and Discriminant Analysis), pointed out a good separation between the three vintages as a function of resveratrol content.