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Enrichment of Resveratrol in Wine through a New Vinification Procedure




Author(s)

Raul Francisco Pastor, Magdalena Raquel Gargantini, Marcelo Murgo, Sebastián Prieto, Humberto Manzano, Carla Aruani, Claudia Inés Quini, Maria-Isabel Covas and Roberto Héctor Iermoli

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DOI:10.17265/1934-7391/2015.07.005

Sulphur dioxide is used in the vinification process as an antimicrobial agent, but it is also considered as an important risk factor for liver diseases. Stilbenes have inhibitory effects on the growth of lactic acid bacteria strains isolated from wine. The authors investigated the viability of obtaining free-SO₂  resveratrol-enriched red wines. Substitution of sulfite (7 g/100kg) for resveratrol (150 mg/L and 300 mg/L) in the vinification process did not change the basic physical and chemical properties of wine or its sensorial profile. To the best of the authors’ knowledge this is the first time that this type of vinification procedure is reported.

Vinification, sulfur dioxide, resveratrol, wine, enrichment