PT - JOURNAL ARTICLE AU - U. Vrhovsek AU - S. Wendelin AU - R. Eder TI - Effects of Various Vinification Techniques on the Concentration of <em>cis</em>- and <em>trans</em>-Resveratrol and Resveratrol Glucoside Isomers in Wine AID - 10.5344/ajev.1997.48.2.214 DP - 1997 Jan 01 TA - American Journal of Enology and Viticulture PG - 214--219 VI - 48 IP - 2 4099 - http://www.ajevonline.org/content/48/2/214.short 4100 - http://www.ajevonline.org/content/48/2/214.full SO - Am J Enol Vitic.1997 Jan 01; 48 AB - 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%).