Search results for "Drinking wine"

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Analysis of resveratrol in Burgundy wines

1993

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.

chemistry.chemical_classificationWineChromatographyPhytoalexindigestive oral and skin physiologyfood and beveragesHorticultureResveratrolchemistry.chemical_compoundDrinking winechemistryFood scienceGas chromatographyFood ScienceJournal of Wine Research
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