Different approaches to enhance resveratrol content in wine

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Ciencia E Tecnica Vitivinicola Pub Date : 2022-01-01 DOI:10.1051/ctv/ctv20223701013

Zeynep Şeyda Erdemir Tıraş, Hatice Hazal Okur, Zülal Günay, H. Yıldırım

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引用次数: 3

Abstract

Resveratrol is a polyphenol with antioxidant properties and possible beneficial effects on human health. Grapes, peanuts, berries, cacao beans and red wine contain resveratrol. Resveratrol attracts attention due to its bioactive properties, however, the concentration of this compound is not high in grape and wine. Therefore, different studies have been carried out to increase resveratrol level in these products. Several factors such as the grapevine variety, the climatic conditions and the viticultural practices used to create stress on the vine affect the level of resveratrol. Winemaking technologies applied during pre-fermentation, fermentation and post–fermentation stages could also have an effect on the concentration of this stilbene. In addition, recent studies have evaluated biotechnological approaches through the use of different bacteria and yeast strains to produce wine with increased resveratrol content. In this review, the most important factors contributing to increase the resveratrol concentration in grapes and wines are examined. Besides, analytical methods to determine resveratrol content in wine are addressed.

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提高葡萄酒中白藜芦醇含量的不同方法

白藜芦醇是一种多酚，具有抗氧化特性，可能对人体健康有益。葡萄、花生、浆果、可可豆和红酒都含有白藜芦醇。白藜芦醇因其生物活性而备受关注，然而，这种化合物在葡萄和葡萄酒中的浓度并不高。因此，人们开展了不同的研究来提高这些产品中的白藜芦醇含量。葡萄品种、气候条件和葡萄栽培方法等几个因素都会影响白藜芦醇的含量。发酵前、发酵和发酵后的酿酒工艺对二苯乙烯的浓度也有影响。此外，最近的研究已经评估了生物技术方法，通过使用不同的细菌和酵母菌株来生产白藜芦醇含量增加的葡萄酒。本文综述了提高葡萄和葡萄酒中白藜芦醇浓度的主要因素。此外，还介绍了葡萄酒中白藜芦醇含量的分析方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Ciencia E Tecnica Vitivinicola Agricultural and Biological Sciences-Food Science

自引率

12.50%

发文量

期刊介绍： Ciência e Técnica Vitivinícola (Journal of Viticulture and Enology) is an international journal that publishes original articles, research notes and review articles, written in Portuguese or in English, on the various fields of the science and technology of vine and wine: Viticulture, Enology and Vitivinicultural economy.