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RESEARCH PRODUCT
Analysis of resveratrol in Burgundy wines
B.f. MaumeRoger BessisPhilippe JeandetM. Sbaghisubject
chemistry.chemical_classificationWineChromatographyPhytoalexindigestive oral and skin physiologyfood and beveragesHorticultureResveratrolchemistry.chemical_compoundDrinking winechemistryFood scienceGas chromatographyFood Sciencedescription
Recent studies have shown that resveratrol (3,5,4'‐trihydroxystilbene), a phytoalexin related to grape disease resistance, could occur in American and Bordeaux wines. It was also suggested that resveratrol might have cardioprotective activities in humans, as a result of drinking wine. We report here the presence of this compound in Burgundy wines. Analysis of resveratrol in wine was carried out using gas chromatography and gas chromatography—mass spectrometry.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1993-01-01 | Journal of Wine Research |