This paper reviews the roles of viticultural and oenological factors on improving resveratrol concentration in wine. For production of wines with higher resveratrol levels it is necessary to rely on quality standards of viticultural practices (suitable terroirs, no forced cultivation practices, light stress) and to adopt gentle wine making technologies
Bavaresco, L.; Flamini, R.; Sansone, L.; Van Zeller de Macedo Basto Gonçalve, M.I.; Civardi, S.; Gatti, M.; Vezzulli, S. (2011). Improvement of healthy properties of grapes and wine with specific emphasis on resveratrol. JOURNAL OF WINE RESEARCH, 22 (2): 135-138. doi: 10.1080/09571264.2011.603228 handle: https://hdl.handle.net/10449/90637
Improvement of healthy properties of grapes and wine with specific emphasis on resveratrol
Vezzulli, S.Ultimo
2011-01-01
Abstract
This paper reviews the roles of viticultural and oenological factors on improving resveratrol concentration in wine. For production of wines with higher resveratrol levels it is necessary to rely on quality standards of viticultural practices (suitable terroirs, no forced cultivation practices, light stress) and to adopt gentle wine making technologies
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