Zhao Guang-ao
Abstract
The contents of resveratrol in 17 different wines were determined by HPLC.The results showed that the content of resveratrol in dry red wine was far higher than that in dry white wine and the content of it in dry red wine was correlative to the species .For the same species ,the content in dry red wine was related to the grape growing area and the process.
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The contents of resveratrol in 17 different wines were determined by HPLC.The results showed that the content of resveratrol in dry red wine was far higher than that in dry white wine and the content of it in dry red wine was correlative to the species .For the same species ,the content in dry red wine was related to the grape growing area and the process.
Key concepts: Wine, Resveratrol, White Wine, Food science, Chemistry, Grape wine, Dry weight, Botany