PT - JOURNAL ARTICLE AU - Steven S. Clare AU - Geoffrey Skurray AU - R. Andrew Shalliker TI - Effect of Pomace-Contacting Method on the Concentration of <em>cis</em>- and <em>trans</em>-Resveratrol and Resveratrol Glucoside Isomers in Wine AID - 10.5344/ajev.2004.55.4.401 DP - 2004 Jan 01 TA - American Journal of Enology and Viticulture PG - 401--406 VI - 55 IP - 4 4099 - http://www.ajevonline.org/content/55/4/401.short 4100 - http://www.ajevonline.org/content/55/4/401.full SO - Am J Enol Vitic.2004 Jan 01; 55 AB - The effect of various pomace-contacting (maceration) methods on the concentrations of cis- and trans-resveratrol and resveratrol glucoside isomers were investigated in Vitis vinifera L. cv. Cabernet Sauvignon grape musts during alcoholic fermentation. Compared to a classical red wine vinification (control), carbonic maceration resulted in no detectable quantities of all four forms of resveratrol throughout fermentation and pressing. Prefermentation cold-soaking significantly increased (p &lt; 0.01) both free isomers of resveratrol in free-run, press, and mix wine despite no significant differences with the control in trans-resveratrol glucoside concentration and slightly less extraction of cis-resveratrol glucoside. Free resveratrol was absent in the must heated prior to fermentation, while the level of resveratrol glucosides significantly increased (p &lt; 0.001) relative to the control. In the final wines ready for bottling or aging, thermovinification proved most beneficial with respect to total resveratrol concentration, being 266% higher than that achieved in the control, while cold-soaking proved less beneficial, improving total resveratrol by 27%.