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trans-Resveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in south Italian monovarietal wines: relationship with maceration time and marc pressing during winemaking.
J Agric Food Chem. 2004 Sep 08; 52(18):5747-51.JA

Abstract

The concentrations of trans-resveratrol, (+)-catechin, (-)-epicatechin, and quercetin were evaluated by means of high-performance liquid chromatography-diode array detection in red wines obtained from Aglianico, Piedirosso, and Nerello Mascalese grapes. The trans-resveratrol and epicatechin concentrations did not differ significantly between experimental wines. The concentration of quercetin in Nerello Mascalese wines was more than twice that observed in Aglianico and Piedirosso wines. Nerello Mascalese wines also significantly differed from other wines in the (+)-catechin content, which was significantly higher than those found in the other two wines. During maceration, the maximum extraction of trans-resveratrol was reached after 12 days for Aglianico and Piedirosso, after which a decline was observed. On the contrary, in the case of Nerello Mascalese, the concentration of trans-resveratrol increased steadily throughout the whole maceration process. After 2 days of maceration, the maximum concentration of quercetin was observed in Aglianico must, whereas the maximum quercetin extraction was reached after 12 days for Piedirosso and 17 days for Nerello Mascalese. The maximum levels of (+)-catechin and (-)-epicatechin were generally observed after 12 days of maceration for all wines, although a decline of (-)-epicatechin occurred after maximum extraction in Aglianico and Piedirosso wines. Following marc pressing, a significant increase in the concentration of trans-resveratrol for Aglianico, (+)-catechin and (-)-epicatechin for Piedirosso, and (-)-epicatechin for Nerello Mascalese was observed.

Authors+Show Affiliations

Gambuti A
Dipartimento di Scienze degli Alimenti, Università di Foggia, Facoltà di Agraria, Via Napoli, 25, Foggia 71100, Italy.
Strollo D
No affiliation info available
Ugliano M
No affiliation info available
Lecce L
No affiliation info available
Moio L
No affiliation info available

MeSH

CatechinFood HandlingFruitItalyQuercetinResveratrolStilbenesTime FactorsVitisWine

Pub Type(s)

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

Language

eng

PubMed ID

15373419

Citation

Gambuti, Angelita, et al. "Trans-Resveratrol, Quercetin, (+)-catechin, and (-)-epicatechin Content in South Italian Monovarietal Wines: Relationship With Maceration Time and Marc Pressing During Winemaking." Journal of Agricultural and Food Chemistry, vol. 52, no. 18, 2004, pp. 5747-51.
Gambuti A, Strollo D, Ugliano M, et al. Trans-Resveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in south Italian monovarietal wines: relationship with maceration time and marc pressing during winemaking. J Agric Food Chem. 2004;52(18):5747-51.
Gambuti, A., Strollo, D., Ugliano, M., Lecce, L., & Moio, L. (2004). Trans-Resveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in south Italian monovarietal wines: relationship with maceration time and marc pressing during winemaking. Journal of Agricultural and Food Chemistry, 52(18), 5747-51.
Gambuti A, et al. Trans-Resveratrol, Quercetin, (+)-catechin, and (-)-epicatechin Content in South Italian Monovarietal Wines: Relationship With Maceration Time and Marc Pressing During Winemaking. J Agric Food Chem. 2004 Sep 8;52(18):5747-51. PubMed PMID: 15373419.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - trans-Resveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in south Italian monovarietal wines: relationship with maceration time and marc pressing during winemaking. AU - Gambuti,Angelita, AU - Strollo,Daniela, AU - Ugliano,Maurizio, AU - Lecce,Lucia, AU - Moio,Luigi, PY - 2004/9/18/pubmed PY - 2004/10/23/medline PY - 2004/9/18/entrez SP - 5747 EP - 51 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 18 N2 - The concentrations of trans-resveratrol, (+)-catechin, (-)-epicatechin, and quercetin were evaluated by means of high-performance liquid chromatography-diode array detection in red wines obtained from Aglianico, Piedirosso, and Nerello Mascalese grapes. The trans-resveratrol and epicatechin concentrations did not differ significantly between experimental wines. The concentration of quercetin in Nerello Mascalese wines was more than twice that observed in Aglianico and Piedirosso wines. Nerello Mascalese wines also significantly differed from other wines in the (+)-catechin content, which was significantly higher than those found in the other two wines. During maceration, the maximum extraction of trans-resveratrol was reached after 12 days for Aglianico and Piedirosso, after which a decline was observed. On the contrary, in the case of Nerello Mascalese, the concentration of trans-resveratrol increased steadily throughout the whole maceration process. After 2 days of maceration, the maximum concentration of quercetin was observed in Aglianico must, whereas the maximum quercetin extraction was reached after 12 days for Piedirosso and 17 days for Nerello Mascalese. The maximum levels of (+)-catechin and (-)-epicatechin were generally observed after 12 days of maceration for all wines, although a decline of (-)-epicatechin occurred after maximum extraction in Aglianico and Piedirosso wines. Following marc pressing, a significant increase in the concentration of trans-resveratrol for Aglianico, (+)-catechin and (-)-epicatechin for Piedirosso, and (-)-epicatechin for Nerello Mascalese was observed. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15373419/trans_Resveratrol_quercetin__+__catechin_and_____epicatechin_content_in_south_Italian_monovarietal_wines:_relationship_with_maceration_time_and_marc_pressing_during_winemaking_ DB - PRIME DP - Unbound Medicine ER -