Abstract
Intense UV irradiation totally transforms resveratrol into a compound (F-1) highly fluorescent in the UV range. A similar compound (F-2) is present in red wines. Irradiation of wine leads to the complete disappearance of bothcis and trans isomers of piceid with the formation of F-2, and to a large decrease in resveratrol isomers content, associated with the formation of F-1. Another fluorescent compound (F-3) also appeared, but its origin is unknown.
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