Abstract
The influence of two different yeast strains and the effect of malolactic fermentation on the content of <i>cis</i>- and <i>trans</i>-resveratrol and resveratrol glucoside isomers in wine was studied, as well as the effect of gelatin and PVPP fining. The analyses of <i>trans-, cis</i>-resveratrol and resveratrol glucoside isomers were carried out by RP- HPLC separation. The yeasts with higher β-glucosidase activity significantly increased (<i>p</i> < 0.001) the concentrations of <i>cis</i>- and <i>trans</i> resveratrol and decreased the concentration of<i> tran</i>/-resveratrol glucoside, while malolactic fermentation had less effect on their concentrations (<i>p</i> < 0.05). Treatment of wine with gelatin had no effect, neither on free nor on glucosidic forms. The aglycone forms showed significant binding to PVPP (up to 90%), but glycosides showed less binding (up to 10%).
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