Botrytized wines resveratrol

TABLE 6.8 Resveratrol, piceid, total phenols, and antioxidant capacity (TEAC) of someTokaji and German botrytized wines. Mean values are in parentheses (adapted from Pour Nikfardjam et al, 2006, and with permission from Elsevier)... 

Due to the long maceration on skin, red wines are particularly rich in phenolic compounds, having higher antioxidant capacity and also higher resveratrol content than white wines. Of the high number of studies on this field, only a few focused on the botrytized white wines. 

Since it is produced in response to fungal attack (see Jeandet et al., 2002), its elevated level in botrytized grapes and wines might be expected. However, studies with Tokaji Aszu (Kallay, 2005) revealed only low quantities of resveratrol isomers (0-2.39 mg/1). In contrast, their... 

Pour Nikfardjam, M., Laszlo, G., and Dietrich, H. (2006). Resveratrol-derivatives and anti-oxidative capacity in wines made from botrytized grapes. Food Chem. 96, 74-79. 

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