Effect of Wine Production Techniques on Wine Resveratrol and Total Phenolics

Abstract

© 2015 Elsevier Inc. All rights reserved.. Resveratrol and phenolics are mainly responsible for the beneficial effects of wine consumption on human health. Their amount in wine depends on various factors such as grape variety, environmental factors, and extraction parameters. The winemaking process is one among these factors that can be controlled, and mainly includes a range of modifications during fermentation and maceration. An overview of available observations concerning this topic is presented in this chapter.A trend towards increasing concentrations of resveratrol and total phenolics is observed for thermovinification, increased fermentation temperature, must freezing, and extended maceration during the winemaking process. For some factors, e.g., yeast selection, juice run-off, or cold-soak treatments, consistent data were not obtained. Considering the importance of these natural compounds and their potential health benefits, understanding the factors influencing their preservation is essential for final product quality.