TY - JOUR T1 - Effects of Various Vinification Techniques on the Concentration of <em>cis</em>- and <em>trans</em>-Resveratrol and Resveratrol Glucoside Isomers in Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 214 LP - 219 DO - 10.5344/ajev.1997.48.2.214 VL - 48 IS - 2 AU - U. Vrhovsek AU - S. Wendelin AU - R. Eder Y1 - 1997/01/01 UR - http://www.ajevonline.org/content/48/2/214.abstract N2 - 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 &lt; 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 &lt; 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%). ER -