Grape Wine and Juice: Comparison on Resveratrol Levels

Abstract

Resveratrol is a polyphenol found mainly in grape seeds, as well in the peel of red grape berries. As a consequence, it is present also in the grape wine and juice. It is a metabolite produced in the secondary plant metabolism in part as a response to bacteria, fungus or virus infection, as well as to mechanical damages and ultraviolet radiation. Resveratrol is known mainly for its antioxidant, anti inflammatory and antitumoral properties. Thus, this study aimed to evaluate the effects of the vinification process on the variation of resveratrol levels in wine, comparing to the grape juice manufacturing processes and its consequent resveratrol content. Its bio availability and metabolic pathways should still be more deeply studied, in order to draw conclusions about the real effect of this compound. During the winemaking process, there is an increase in the extraction of phenolic compounds, while in the production of grape juice, the concentration of these compounds occurs.