Tags

Type your tag names separated by a space and hit enter

Determination of piceid and resveratrol in Spanish wines deriving from Monastrell (Vitis vinifera L.) grape variety.
J Agric Food Chem 2004; 52(17):5396-403JA

Abstract

The presence of stilbenes in wine is becoming an important issue due to their claimed relation to a low incidence in coronary diseases and their increasing implication as cancer chemopreventive and neuroprotective agents. Total resveratrol content, quantified as glucoside and aglycone forms of resveratrol, has been determined in a survey of 45 Monastrell monovarietal Spanish red wine types (around 135 wine samples), belonging to Alicante and Bullas appellations. The average between ratio glucoside/aglycone forms of resveratrol in these wines was considerably high, ranging from 82 to 91% of resveratrol in its glycosidic form. This characteristic was observed in a high percentage of the studied wines, which were made under different winemaking procedures, and from different vintages (1995-2002). In addition, wines made using macerative fermentations with double amount of solid parts ("doble pasta") reached the highest levels of total stilbene content expressed as resveratrol equivalent, i.e., 30 mg/L (average of 18.8 mg/L). It can be concluded that high resveratrol glucoside concentration and low free isomer content can be considered characteristics of the Monastrell variety, as it happens to red wines deriving from other varieties grown at warm climates. This fact, also observed for other French and Portuguese red varieties, might play an important role in food habits involving these types of wines.

Authors+Show Affiliations

Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, 03202-Elche, Alicante, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15315376

Citation

Moreno-Labanda, Juan F., et al. "Determination of Piceid and Resveratrol in Spanish Wines Deriving From Monastrell (Vitis Vinifera L.) Grape Variety." Journal of Agricultural and Food Chemistry, vol. 52, no. 17, 2004, pp. 5396-403.
Moreno-Labanda JF, Mallavia R, Pérez-Fons L, et al. Determination of piceid and resveratrol in Spanish wines deriving from Monastrell (Vitis vinifera L.) grape variety. J Agric Food Chem. 2004;52(17):5396-403.
Moreno-Labanda, J. F., Mallavia, R., Pérez-Fons, L., Lizama, V., Saura, D., & Micol, V. (2004). Determination of piceid and resveratrol in Spanish wines deriving from Monastrell (Vitis vinifera L.) grape variety. Journal of Agricultural and Food Chemistry, 52(17), pp. 5396-403.
Moreno-Labanda JF, et al. Determination of Piceid and Resveratrol in Spanish Wines Deriving From Monastrell (Vitis Vinifera L.) Grape Variety. J Agric Food Chem. 2004 Aug 25;52(17):5396-403. PubMed PMID: 15315376.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of piceid and resveratrol in Spanish wines deriving from Monastrell (Vitis vinifera L.) grape variety. AU - Moreno-Labanda,Juan F, AU - Mallavia,Ricardo, AU - Pérez-Fons,Laura, AU - Lizama,Victoria, AU - Saura,Domingo, AU - Micol,Vicente, PY - 2004/8/19/pubmed PY - 2004/10/8/medline PY - 2004/8/19/entrez SP - 5396 EP - 403 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 52 IS - 17 N2 - The presence of stilbenes in wine is becoming an important issue due to their claimed relation to a low incidence in coronary diseases and their increasing implication as cancer chemopreventive and neuroprotective agents. Total resveratrol content, quantified as glucoside and aglycone forms of resveratrol, has been determined in a survey of 45 Monastrell monovarietal Spanish red wine types (around 135 wine samples), belonging to Alicante and Bullas appellations. The average between ratio glucoside/aglycone forms of resveratrol in these wines was considerably high, ranging from 82 to 91% of resveratrol in its glycosidic form. This characteristic was observed in a high percentage of the studied wines, which were made under different winemaking procedures, and from different vintages (1995-2002). In addition, wines made using macerative fermentations with double amount of solid parts ("doble pasta") reached the highest levels of total stilbene content expressed as resveratrol equivalent, i.e., 30 mg/L (average of 18.8 mg/L). It can be concluded that high resveratrol glucoside concentration and low free isomer content can be considered characteristics of the Monastrell variety, as it happens to red wines deriving from other varieties grown at warm climates. This fact, also observed for other French and Portuguese red varieties, might play an important role in food habits involving these types of wines. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15315376/Determination_of_piceid_and_resveratrol_in_Spanish_wines_deriving_from_Monastrell__Vitis_vinifera_L___grape_variety_ L2 - https://dx.doi.org/10.1021/jf049521m DB - PRIME DP - Unbound Medicine ER -