Wine Storage Research Articles

Profile of Stilbenes and Other Phenolics in Fanagoria White and Red Russian Wines.

Grapes and wines represent the most important source of edible stilbenes and other phenolic metabolites, which demonstrate a wide range of valuable biological activities. However, there is no information about the profile and content of phenolic compounds in Russian wines. We firstly analyzed phenolics (stilbenes, phenolic acids, and flavonols) in some representatives of Russian wines, including eleven red and seven white Russian wines from Fanagoria, Krasnodarsky Territory. The Russian red wines contained six stilbenes (trans-resveratrol, cis-resveratrol, trans-, cis-piceid, trans-piceatannol, δ-viniferin), while the white wines contained only five stilbenes (cis-resveratrol, trans-, cis-piceid, trans-piceatannol, trans-resveratrol). More than a half of the total stilbenes in the wines (65% of all stilbenes) were presented by trans-piceid and cis-piceid, while trans-resveratrol reached 16% of all the stilbenes. The red wines also contained six phenolic acids and six flavonols, while the white wines contained six phenolic acids and only three flavonols. Myrecitin-3-O-glucoside, quercetin-3-O-glucoside, and myricetin were the major flavonols in the red wines, while dihydroquercetin-3-O-rhamnoside was the major flavonol in the white wines. The red wines contained markedly higher amounts of stilbenes, phenolic acids, and flavonols than the white wines. Thus, the data showed that young red Russian Fanagoria wines represent a rich source of phenolic compounds. The study also revealed that younger wines were more abundant in phenolics, and wine storage for six months in the dark at +10 °C led to a decrease in the total content of phenolics, primarily monomeric stilbenes and quercetin-3-O-glucoside and quercetin flavonols.

Evaluation of postponement strategy in the production of table wine in Brazil: a discrete event simulation approach

PurposeThe purpose of this paper is to develop an approach to evaluate the partial postponement strategy and compare it with postponement and make-to-stock (MTS) strategies in the production of table wine in wineries in the state of Minas Gerais (south-eastern Brazil).Design/methodology/approachAn approach based on discrete event simulation was developed to support decision-making in the wine sector. Simulation models were used to analyse partial postponement, postponement and MTS strategies in wine production. These models were inspired by a typical table wine producer selected from an exploratory study conducted in 12 wineries of Minas Gerais state in Brazil.FindingsHybrid strategies, such as partial postponement, favour the advantages of postponement and MTS depending on the portion of semi-finished and finished goods adopted. Wine production characteristics favour postponement and partial postponement with high semi-finished product levels (customer order-driven product) because this allows companies to reduce their inventory of bottles, despite possible increases in lost sales and costs. MTS and partial postponement with high finished product levels (forecast-driven product) present higher costs with bottled wine storage; however, these strategies reduce lost sales and improve agility and reliability in deliveries.Research limitations/implicationsFuture research should analyse the production of table wines in other regions of the country and the production of fine wines.Practical implicationsThe findings suggest promising perspectives for real-life applications in wineries in Brazil and other countries.Originality/valueSimulation techniques allow the analysis of production strategies in little-known industries, such as table wine production in Brazil. The approach developed is flexible enough to support decisions and to be adapted to companies’ and markets’ characteristics and to test specific strategies.

Research on Liquor Storage Based on Statistical Analysis Model

According to the physical and chemical indexes of different periods, different storage containers and different storage sites, a two overall T test was used to show that there were significant differences in physical and chemical indexes of liquor body in different detection sites. Correlation analysis of wine storage in different storage methods by Spearman correlation coefficient. By using the principal component analysis method, the comprehensive evaluation index system of the quality of the wine body was constructed, and the classification model of the detection location based on the comprehensive evaluation was established by using the index system. The detection sites were classified, and the results showed that the detection sites were divided into four grades.

Discrimination of white wine ageing based on untarget peak picking approach with multi-class target coupled with machine learning algorithms

The complexity of the chemical reactions occurring during white wine storage, such as oxidation turns the capacity of prediction and consequently the capacity to avoid it extremely difficult.This study proposes an untarget methodology based on machine learning algorithms capable to classify wines according to their “oxidative-status”. Instead of the most common approach in statistics using one class for classification, in this work eight classes were selected based on target oxidation markers for the extraction of relevant compounds. VIPS from OPLS-DA and mean decrease accuracy from random forest were used as feature selection parameters. Fifty-one molecules correlated with 5 classes, from which 23 were selected has having higher sensitivities (AUC > 0.85).For the first time to our knowledge hydroxy esters ethyl-2-hydroxy-3-methylbutanal and ethyl-2-hydroxy-4-methylpentanal were found to be correlated with oxidation markers and consequently to be discriminant of the wine oxidative status.

Bottle Aging and Storage of Wines: A Review

Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.

Applicability of DNA traceability along the entire wine production chain in the real case of a large Italian cooperative winery

Wine is frequently reported as one of the most adulterated agro-food products worldwide. Among the traceability methods available, DNA is of particular interest providing the possibility to recognize uniquely the wine production cultivar/cultivars. Several studies carried out in controlled conditions (laboratory level or small production wineries) support the use of DNA in wine traceability, but the situation can change completely when moving from controlled to uncontrolled realities. In the present study, the entire production chain, in a large cooperative Italian winery, was followed, for a monovarietal (Pinot noir PDO) and a polyvarietal (Rosso Oltrepò TGI) production. Results support the feasibility of DNA traceability from grape delivering to the whole fermentation process and through the most common oenological operations as racking and filtration. The application of most aggressive methods (as the thermovinification process) can increase DNA degradation reducing but not hampering the possibility to apply DNA for traceability purposes. A different situation concerns the storage of wine in tanks, despite the controlled temperature and light conditions, or in bottles where DNA degradation continues strongly influencing the possibility to apply traceability.

Systemic approach diagnosis to development and technological packages adoption for a sustainable sectoral agricultural

Technology in the agricultural sector can be defined as the set of technical knowledge that can result from the study and / or individual or collective experience that, in conjunction with practice, develops human skills and abilities. Technological innovation is fundamental to reach and maintain the levels of competitiveness that market requires, such as quality, organic production and nutritional content. The detection of actors, their activities, resources and capacities of a product chain system is needed, in order to develop technological packages for a singular type of crop, local circumstances and characteristics of the producer. The growing development of the wine sector in the country is a fertile field for the adoption of technological packages that promote precision agriculture in a harmonic and sustainable development. Improving the conditions and quality of the grape for winemaking, increasing the wine's storage potential and its nutraceutical nature. The opportune diagnosis of opportunity areas in the vineyard will help a sustainable management of the crop applying natural treatment in the opportune moment and precise place.

Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts.

Wickerhamomyces anomalus strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to Brettanomyces bruxellensis species, with a broad-spectrum of activity. WA18 was purified, and the purified protein was digested with specific restriction enzymes (lysine K and arginine R cut sites). The LC–MS and LC–MS/MS analysis after enzymatic digestions revealed a molecular weight of 31 kDa. Bioinformatics processing and database research of digested pure killer protein showed 99% identity with a UDP-glycosyltransferase protein. Competitive inhibition assay of killer activity by cell-wall polysaccharides suggests that branched glucans represent the first receptor site of the toxin on the envelope of the sensitive target. The WA18 partially purified crude extract (PPCE) showed high stability of antimicrobial activity at the physicochemical conditions suitable for the winemaking process. Indeed, in wine WA18 was able to counteract B. bruxellensis and control the production of ethyl phenols. In addition, the strain WA18 was compatible with Saccharomyces cerevisiae in co-culture conditions with a potential application together with commercial starter cultures. These data suggest that WA18 mycocin is a promising biocontrol agent against spoilage yeasts in winemaking, particularly during wine storage.

Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine

The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments viz T1 –20 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T2-30 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T3–20 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T4 –30 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T5 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T6 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T7 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation and T8 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T1 (10.47) and T4 (10.47) in cold condition and in ambient condition T1 (10.43) followed by T2 (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T8 (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.

Liquid Chromatography-Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines.

The aim of this work was to study the physicochemical changes of eight red wines stored under conditions differing in O2 exposure and temperature and time under anoxia. The methods used to analyze the wines included the measurement of volatile sulfur compounds, color, tannin (T) polymerization, and liquid chromatography-mass spectrometry untargeted metabolomic fingerprint. After 3 months, the color of the oxidized samples evolved 4-5 times more intensively than in wines stored under anoxia. The major metabolomic differences between oxidative and anoxic conditions were linked to reactions of acetaldehyde (favored in oxidative) and SO2 (favored in anoxia). In the presence of oxygen, the C-4 carbocation of flavanols delivered ethyl-linked tannin-anthocyanin (T-A) and tannin-tannin (T-T) adducts, pyranoanthocyanins, and sulfonated indoles, while under reduction, the C-4 carbocation delivered direct linked T-A adducts, rearranged T-T adducts, and sulfonated tannins. Some of these last reactions could be related to the accumulation of reduced species, eventually ending with reductive off-odors.

Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard

Recently the use of electrolyzed water (EW) attracted much attention as a high-performance, new technology for its potential use in the food industry. The aim of this work was to investigate the impact of grape EW treatments, applied at different time intervals prior to harvest, on the indigenous yeast populations of grape surface (Chenin blanc and Cabernet franc) and the occurrence of 2,4,6-trichloroanisole (TCA) in Cabernet franc wine. In addition, the evolution of inoculated and spontaneous fermentations on treated and non-treated grapes was also considered. The yeast population present on grape berries surface was influenced in a grape variety and EW treatment time-dependent way, since only Chenin blanc grapes treated with EW 7 days prior to harvest had significantly lower yeast population levels, compared to the respective control. Concerning the yeast diversity in the grape samples, a dominance of Aureobasidium pullulans was observed in treated grapes, independently of the grape variety. At the end of alcoholic fermentation, 2,4,6-trichloroanisole was detected in wine when the EW solution was applied at one or two weeks before harvest time. After wine storage, 2,4,6-trichloroanisole and chlorophenols contents generally exhibited a loss relative to initial values. The results showed that EW treatments tended to slightly increase the TCA concentration in final wine and did not affect the fermentation performances and chromatic properties of resulting wine. On the other hand, absorption or desorption phenomena by wine lees could be involved in the change of 2,4,6-trichloroanisole concentration in wine during storage time.

Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice.

cis-2-Methyl-4-propyl-1,3-oxathiane (cis-2-MPO) was recently identified in wine and proposed to arise from the reaction of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde. However, the evolution profile of cis-2-MPO during alcoholic fermentation (AF) and storage and its relationship with varietal thiols and acetaldehyde production were unknown. These aspects were investigated by fermenting Sauvignon blanc juice with J7 and/or VIN13 yeast strains and assessing the stability of cis-2-MPO during wine storage. Moderate to strong Pearson correlations verified similar evolution trends between acetaldehyde, 3-sulfanylhexyl acetate, and cis-2-MPO, with initial increases and a peak during the early to middle stages of AF before consecutive decreases until the end. Contrarily, 3-SH correlated moderately only at the end of AF. A consistent decrease observed for cis-2-MPO when spiked into Sauvignon blanc wine and assessed during 1-year storage revealed its general instability, but acetaldehyde addition (100 mg/L), pH 3.0, and storage at 4 °C all appeared to retain cis-2-MPO. These results have implications for wine aroma and the potential for cis-2-MPO to act as a sink (or source) for 3-SH in wine over time.

Loss oftrans‐resveratrol during storage and ageing of red wines

Background and Aims The concentration of free trans-resveratrol in wine is expected to increase with storage because of hydrolysis of piceid (a bound form of resveratrol). This study measured resveratrol concentration in 16 Australasian red wines ranging from 1 to 6 years old, both initially and after a storage period of 16 months under ambient conditions. Methods and Results During the study period, trans-resveratrol concentration decreased by an average of 76%. The decay in trans-resveratrol was first order over the tested range of wine source and vintage, with a mean trans-resveratrol bottle-storage half-life of 8 (±1 SD) months. Decay rate was remarkably independent of growing condition and year. Conclusion The data suggest isomerisation of trans- to cis-resveratrol via residual enzymatic activity (rather than being catalysed by light or acid). Significance of the Study In general, this may reduce the anticipated health benefits of the wine given that cis-resveratrol displays fewer health benefits than the trans isomer.

Damage to legged wine storage tanks during the 2013 and 2016 New Zealand earthquakes

The New Zealand wine industry has experienced several strong earthquakes over the last decade. The research presented herein documents the damage data to legged wine storage tanks following the Seddon earthquake (New Zealand, Mw 6.5) on 21 July 2013 and Lake Grassmere earthquake (New Zealand, Mw 6.6) on 26 August 2013, and the 2016 Kaikōura earthquake (New Zealand, Mw 7.8). The data covers the damage assessment results of 1512 legged wine storage tanks from the 2013 earthquakes and of 599 legged wine storage tanks from the 2016 earthquake. Several parameters were investigated, including tank capacity, liquid level at the time of the earthquakes, and damage to different elements of legged wine tanks. Frame/leg parts of the legged wine tanks sustained the greatest damage, with 40% of legged tanks sustaining frame/leg damage in the 2013 earthquakes and 44% of legged tanks sustaining frame/leg damage in the 2016 earthquake. Based on the results, liquid level and tank capacity were identified as parameters that most greatly influenced the seismic performance of legged wine tanks.

ANALYSIS OF DAMAGE DATA COLLECTED FOR WINE STORAGE TANKS FOLLOWING THE 2013 AND 2016 NEW ZEALAND EARTHQUAKES

The 2013 Seddon earthquake (Mw 6.5), the 2013 Lake Grassmere earthquake (Mw 6.6), and the 2016 Kaikōura earthquake (Mw 7.8) provided an opportunity to assemble the most extensive damage database to wine storage tanks ever compiled worldwide. An overview of this damage database is presented herein based on the in-field post-earthquake damage data collected for 2058 wine storage tanks (1512 legged tanks and 546 flat-based tanks) following the 2013 earthquakes and 1401 wine storage tanks (599 legged tanks and 802 flat-based tanks) following the 2016 earthquake. Critique of the earthquake damage database revealed that in 2013, 39% and 47% of the flat-based wine tanks sustained damage to their base shells and anchors respectively, while due to resilience measures implemented following the 2013 earthquakes, in the 2016 earthquake the damage to tank base shells and tank anchors of flat-based wine tanks was reduced to 32% and 23% respectively and instead damage to tank barrels (54%) and tank cones (43%) was identified as the two most frequently occurring damage modes for this type of tank. Analysis of damage data for legged wine tanks revealed that the frame-legs of legged wine tanks sustained the greatest damage percentage among different parts of legged tanks in both the 2013 earthquakes (40%) and in the 2016 earthquake (44%). Analysis of damage data and socio-economic findings highlight the need for industry-wide standards, which may have socio-economic implications for wineries.

VviWRKY40, a WRKY Transcription Factor, Regulates Glycosylated Monoterpenoid Production by VviGT14 in Grape Berry.

Glycosylated volatile precursors are important, particularly in wine grape berries, as they contribute to the final aroma in wines by releasing volatile aglycones during yeast fermentation and wine storage. Previous study demonstrated that VviGT14 was functioned as a critical monoterpene glucosyltransferase in grape berry, while the transcriptional regulation mechanism of VviGT14 was still unknown. Here we identified VviWRKY40 as a binding factor of VviGT14 promoter by both DNA pull-down and yeast one-hybrid screening, followed by a series of in vitro verification. VviWRKY40 expression pattern negatively correlated with that of VviGT14 in grape berries. And the suppressor role of VviWRKY40 was further confirmed by using the dual luciferase assay with Arabidopsis protoplast and grape cell suspension system. Furthermore, the grape suspension cell ABA treatment study showed that ABA downregulated VviWRKY40 transcript level but promoted that of VviGT14, indicating that VviWRKY40 was at the downstream of ABA signal transduction network to regulate monoterpenoid glycosylation. These data extend our knowledge of transcriptional regulation of VviGT14, and provide new targets for grape breeding to alter monoterpenoid composition.

Free, Bound, and Total Sulfur Dioxide (SO2) during Oxidation of Wines

Recent work has evaluated the kinetics of free and total sulfur dioxide (SO2) loss in wine following aerial exposure, but little work exists on the relationship between free and total SO2 during the oxidation conditions expected during wine storage. We report changes in free and total SO2 in three wines (Chardonnay, Merlot, and Cabernet Sauvignon) stored for up to 400 days at 19 or 31°C in different bag-in-box packages. The rate of total SO2 loss varied up to seven-fold for a given wine across storage conditions, e.g., 0.13 to 0.94 mg/L SO2 loss per day for the Chardonnay. Total rates of SO2 loss were linear even after free SO2 was undetectable, and only strongly bound SO2 remained. This finding indicated that bound SO2 adduct hydrolysis was fast, as compared to the rate of SO2 consumption in these packaged wines, likely because the SO2 consumption rate depended on the oxygen ingress rate. Total versus free SO2 plots were linear for free SO2 concentrations greater than ~5 mg/L. The slope (Δtotal/Δfree) of this linear region was wine dependent (Chardonnay = 1.33 to 1.49; Merlot = 1.91 to 2.10; Cabernet Sauvignon = 1.83 to 2.00). In contrast to the rate of total SO2 loss, this ratio varied negligibly with storage conditions, suggesting that minimal formation of new SO2 binders occurred over the course of oxidation. The apparent adduct dissociation equilibrium constant (Kd) of each wine as a function of free SO2 concentration was determined from the first derivative of [Bound]/[Free] versus [Free] plots (“Burroughs plots”). As free SO2 decreased to

Synthesis of pyranoanthocyanins from Pinot Noir grape skin extract using fermentation with high pyranoanthocyanin producing yeasts and model wine storage as potential approaches in the production of stable natural food colorants

Anthocyanins are being explored as natural food colorants thanks to their diverse color portfolio. However, the main challenge for food industry application is their instability and pH-associated color change which occurs in majority of the foods containing natural pigments. Anthocyanin-derived pigments pyranoanthocyanins are being largely investigated as stable natural food colorants, since they are resistant to pH, SO2 or ascorbic acid. In this study two experimental approaches were compared for the synthesis of pyranoanthocyanin vitisin A and three vinylphenolic pyranoanthocyanins (malvidin-3-O-glucoside-4-vinylcatechol, malvidin-3-O-glucoside-4-vinylphenol, and malvidin-3-O-glucoside-4-vinylguaiacol). Synthesis of pyranoanthocyanins with artificial ageing of model wine solution at 30 °C was compared to the fermentation of model grape must with yeasts. Both model solutions contained Vitis vinifera L. cv. Pinot Noir anthocyanin skin extract. The fermentation with the yeast Pichia guilliermondii ZIM624 showed higher potential for the production of vinylphenolic pyranoanthocyanins in comparison to artificial ageing at 30 °C. The results show a 50-fold higher yield of malvidin-3-O-glucoside-4-vinylphenol obtained by fermentation in comparison to artificial ageing. In contrast, artificial ageing of model wine produced higher yield of vitisin A (21.3%) while fermentation with P. guilliermondii ZIM624 produced this pyranoanthocyanin to a lesser extent (1.1%). The vitisin A yield in fermentations with six other yeast strains was lower than 4%. Produced pyranoanthocyanins were isolated with semi-preparative HPLC–DAD and identified with HPLC–PDA–MS3. The color of pyranoanthocyanin methanol fractions ranged from orange to pink, to light purple.

Damage to flat-based wine storage tanks in the 2013 and 2016 New Zealand earthquakes

In-field post-earthquake damage assessment of wineries was conducted following the 2013 Seddon earthquake (Mw 6.5), the 2013 Lake Grassmere earthquake (Mw 6.6), and the 2016 Kaikōura earthquake (Mw 7.8) in New Zealand. These assessments provided an opportunity to assemble the largest database ever collected on the earthquake performance of wine storage tanks. Observations documented and discussed herein highlight detailed statistics regarding the earthquake performance of 546 flat-based wine storage tanks from the 2013 earthquakes and of 802 flat-based wine storage tanks from the 2016 earthquake. Damage data revealed that of the 546 inspected wine storage tanks following the 2013 earthquakes, 69% sustained damage, and that of the 802 inspected wine storage tanks following the 2016 earthquake, 73% sustained damage. In the 2013 earthquakes the tank base shell (39%) and anchor (47%) parts of the flat-based wine tanks sustained the largest proportion of damage, while due to resilience measures implemented following the 2013 earthquakes, damage to tank base shells and to tank anchors in the 2016 earthquakes reduced to 32% and 23% respectively, and instead damage to the barrel (54%) and cone (43%) parts of flat-based wine tanks was identified as being most significant. Indenting of the tank barrel due to impact from a catwalk during the 2013 (10%) and 2016 (24%) earthquake events was identified as the most crucial failure type that caused damage to tank barrels.

Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay

Aim: The aim of the study was to investigate the stilbene composition of grapes and wines of the Vitis vinifera cultivars Tannat, Marselan and Syrah cultivated in Uruguay. The effects of delaying the harvest on stilbene concentrations were determined, and the stability of stilbenes during wine storage was assessed.Methods and results: Stilbene concentrations were determined in the grapes and wines of two vintages (2015 and 2016) and two harvest dates for each cultivar. Vinification was carried out by traditional maceration, and samples of the wines of each vintage were analysed in the period from 3 months after devatting to up to 24 months later. After solid-phase extraction, stilbenes were identified and quantified by HPLC-ESI-MS/MS using a multiple reaction-monitoring approach. In the grape berries, stilbene concentrations were between 1.6 and 7.7 mg/kg, depending on grape cultivar, growing season, and in Syrah, harvest date. In the wines, stilbene concentrations were initially between 0.9 and 5.0 mg/L, being highest in Syrah, lowest in Marselan, and intermediate in Tannat. Stilbene concentrations in the Marselan wines were lower than expected based on stilbene concentrations in the grapes from which they were produced, suggesting poor extraction during winemaking. Total stilbene concentrations remained very stable during the analytical period.Conclusions: Delaying the harvest does not necessarily increase the stilbene content of grapes, but it can do so significantly, as shown for Syrah. For some grape cultivars, such as Marselan, poor extraction of stilbenes during winemaking can limit their concentrations in the resulting wines.Significance and impact of the study: The results of this study show the relevance of grape cultivar, degree of maturity and storage time may have into stilbenes. They provide reference data on the stilbene composition of grapes and wines produced under Uruguayan winegrowing conditions. The high stability of stilbenes during wine storage is relevant for consumers interested in red wine as a source of bioactive compounds.
 In memory of Prof. Isidro Hermosín-Gutiérrez.