Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding
Wines by HPLC

Elisabeta I. Geana1, Oana R. Dinca1, Roxana E. Ionete1, Victoria Artem2 and Violeta C. Niculescu1*

1National R&D Institute for Cryogenics and Isotopic Technologies – ICIT Rm. Valcea, 4th Uzinei Street, 
 PO Raureni, Box 7, RO-240050 Rm. Valcea, Romania
2Research Station for Viticulture and Oenology Murfatlar, RO-905100 Murfatlar, Romania

Article history
Received June 10, 2014
Accepted January 15, 2015

Key words:
antioxidant activity, grape, wine, trans-resveratrol, HPLC

Trans-resveratrol (3,5,4’-trihydroxy-trans-stilbene) is naturally present in the skin of grapes and therefore is expected to occur in grape products. Recently, there has been a renewal of interest in wine as medical treatment for various disorders. In this study, berry skins of five red grape varieties were analysed at weekly intervals for trans-resveratrol production, during 2012 and 2013 harvest. The obtained wines were also evaluated. Quantification of trans-resveratrol in grape skin extracts and wines was carried out by high-performance liquid chromatography. Favourable viticultural climate during harvest in 2012 resulted in a higher content of trans-resveratrol. The highest trans-resveratrol content was in Pinot Noir and Feteasca Neagra grape varieties, both in berry skins and wines, while the lowest amounts were identified in Cabernet Sauvignon variety. We can conclude that there was a significant correlation between the content of trans-resveratrol in grape skins and that in the respective wine.

*Corresponding author:   
                                         +40 25 073 2744
                                         +40 25 073 2746

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