Resveratrol Content of Wines of Different Ages: Relationship With Fungal Disease Pressure in the Vineyard

Abstract

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.