Effect of yeast strain selection on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in wine

Phytoestrogens in foods on the Nordic market

“…Subsequently, the glucosidic forms decreased and the aglycone forms increased. Similar data have been published by Mattivi et al (1995), Clare et al (2005), and Roggero (1996). Roggero (1996) pointed out that the time course of the stilbene diffusion is very dependent on grape variety.…”

“…The resveratrol concentrations in wines made by traditional winemaking technologies (fermentation with stems and fermentation without stems) were significantly higher than those in wines made by carbonic maceration. The latter observation has been confirmed by others (Vrhovsek et al, 1997;Clare et al, 2004). However, there was no significant difference in resveratrol concentrations between stem-contact wines and non-stem-contact wine, suggesting that the stems contribute non-important quantities of resveratrol to wines.…”

“…In an Australian study using the Cabernet Sauvignon grape, Clare et al (2004) investigated the effect of various maceration methods on the concentration of transand cis-resveratrol and resveratrol glucoside isomers in grape must during alcoholic fermentation of the wine. Pre-fermentation cold-soaking significantly increased transand cis-resveratrol in free-run, press and mix wine without influencing trans-piceid concentrations and only slightly reduced the extraction of cis-piceid.…”

Analysis of trans-resveratrol: Comparison of methods and contents in Muscatel fortified wines from Setúbal region in Portugal

“…The process used in winemaking can also induce significant changes in the content of trans-resveratrol (Castellari et al, 1998;Jeandet et al, 1995;Clare et al, 2004;Stervbo et al, 2007). Wines obtained using traditional winemaking technologies (skin fermentation with or without stems) have higher content of resveratrol than those obtained by carbonic maceration techniques (Sun et al, 2006).…”

Maceration Before and During Fermentation: Effect on Pinotage Wine Phenolic Composition, Total Antioxidant Capacity and Objective Colour Parameters

“…The extraction of flavan-3-ols and tannins during the pre-fermentation maceration in the absence of ethanol is expected to be relatively low (González-Manzano et al, 2004). The stilbene content of wines, made with pre-fermentation low-temperature maceration, was shown to be higher compared to those made without prefermentation maceration (Poussier et al, 2003;Clare et al, 2004).…”