@article {Vrhovsek214, author = {U. Vrhovsek and S. Wendelin and R. Eder}, title = {Effects of Various Vinification Techniques on the Concentration of cis- and trans-Resveratrol and Resveratrol Glucoside Isomers in Wine}, volume = {48}, number = {2}, pages = {214--219}, year = {1997}, doi = {10.5344/ajev.1997.48.2.214}, publisher = {American Journal of Enology and Viticulture}, abstract = {The influence of two different yeast strains and the effect of malolactic fermentation on the content of cis- and trans-resveratrol and resveratrol glucoside isomers in wine was studied, as well as the effect of gelatin and PVPP fining. The analyses of trans-, cis-resveratrol and resveratrol glucoside isomers were carried out by RP- HPLC separation. The yeasts with higher β-glucosidase activity significantly increased (p \< 0.001) the concentrations of cis- and trans resveratrol and decreased the concentration of tran/-resveratrol glucoside, while malolactic fermentation had less effect on their concentrations (p \< 0.05). Treatment of wine with gelatin had no effect, neither on free nor on glucosidic forms. The aglycone forms showed significant binding to PVPP (up to 90\%), but glycosides showed less binding (up to 10\%).}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/48/2/214}, eprint = {https://www.ajevonline.org/content/48/2/214.full.pdf}, journal = {American Journal of Enology and Viticulture} }