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Am. J. Enol. Vitic. 46:1:1-4 (1995)
Copyright © 1995 by the American Society for Enology and Viticulture.
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Resveratrol Content of Wines of Different Ages: Relationship With Fungal Disease Pressure in the Vineyard

Philippe Jeandet 1, Roger Bessis 1, Mohamed Sbaghi 1, Philippe Meunier 2, and Philippe Trollat 3

1 Laboratoire des Sciences de la Vigne, Institut Universitaire de la Vigne et du Vin, Université de Bourgogne, B.P. 138, 21004 Dijon cedex. France
2 Laboratoire de Synthèse et d'Electrosynthèse Organométalliques (URA CNRS 1685), Université de Bourgogne, B.P. 138, 21004 Dijon cedex France
3 Enological Station of the Bureau Interprofessionnel des Vins de Bourgogne (B.I.V.B.), 12 Boulevard Bretonnieres, 21200 Beaune France.

Since the pioneering work of Siemann and Creasy, reporting that resveratrol is present in wine and may protect against heart diseases, much interest has been focused upon this compound which is produced by grapevines in response to fungal infection. We have investigated here the influence of aging on the resveratrol content of wine through the analysis of wines of different ages. Resveratrol appears relatively stable in wine. The relationship between the level of resveratrol in a wine and the fungal disease pressure in the vineyard for a given vintage has also been examined. It is suggested that conditions leading to infection by Botrytis cinerea enhance resveratrol production, but that extensive grey mold development may destroy the induced phytoalexin. Thus years with low levels of disease are associated with maximum wine concentration of resveratrol.

Key words: resveratrol, Botrytis, fungal disease

Submitted on February 7, 1994




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Copyright © 1995 by the American Society for Enology and Viticulture.