Factors affecting the resveratrol content in dry red wine were studied. The results show that resveratrol of grapeberry was especially rich in the grape skin. Fermentation temperature, strains of yeast and lactobacillus had some effects on theresveratrol content in dry red wine, but pectinase had hardly any effect. The differences of ecological conditions such as the originand vintage led to the variation of resveratrol content in dry red wine. The difference of the resveratrol content in dry red winesmade in our country was evident.
Sino-Overseas Grapevine & Wine