Factors influenced the content of resveratrol in dry-red wine

The effects of wine variety,vintage,yeast,pectase,SO2 and clarificant on resveratrol content in dry-red wine were studied.The results indicated that grape variety had significant effects on resveratrol content,but vintage did not influenced resveratrol content remarkably.Using merlot harvested in 2005 as material,the highest content of resveratrol was detected in the wine fermented by No.3 yeast.Besides,the pectinase facilitated resveratrol extraction,the addition of SO2 avoided resveratrol oxidation,and the clarification of glutin caused the least loss of resveratrol.