Resveratrol in Wine
Chemistry and Biochemistry
Levels of trans-resveratrol in commercial red and white Vitis vinifera wines from several regions in Europe, South America, California, and Australia, which were purchased as individual bottles from vendors in this region, were determined using HPLC with electrochemical detection. In addition some white wines prepared in Mississippi from muscadine grapes, Vitis rotundafolia, were also analyzed. HPLC conditions suitable for simultaneous analysis of both trans-resveratrol and free quercetin were developed. Concentration of free quercetin is also reported for many of the wines analyzed.
Unlike white V. vinifera wines, white V. rotundafolia wines contain appreciable levels of resveratrol. Measured values ranged from about 0.3 to 1.2 mg/L (ppm), which is similar to resveratrol levels in some red California wines. We are not aware of other analyses of muscadine wines for resveratrol.
Highest resveratrol levels were found in a California Barbera (9.2 ppm), California Pinot noir (8.7 ppm), and a French Bordeaux (Merlot/Cabernet Sauvignon blend, 8.3 ppm). Bottles of the same type of wine from different vintners contained widely varying amounts of resveratrol. We also found that levels of resveratrol in multiple bottles of the same wine also varied considerably. Fourteen bottles of a California non vintage blended red wine contained resveratrol levels from 2.74 to 5.77 ppm while eight bottles of a California 1993 Cabernet Sauvignon had levels from 0.46 to 0.74 ppm, nearly the same degree of variation.
ACS Symposium Series
McMurtrey, K. D.
(1997). Resveratrol in Wine. ACS Symposium Series, 661, 44-55.
Available at: https://aquila.usm.edu/fac_pubs/5195