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. © 2011 Copyright Taylor and Francis Group, LLC.
Bavaresco, L., Flamini, R., Sansone, L., Van Zeller De Macedo Basto, M. I., Civardi, S., Gatti, M., Vezzulli, S., Improvement of Healthy Properties of Grapes and Wine with Specific Emphasis on Resveratrol, <<JOURNAL OF WINE RESEARCH>>, 2011; 22 (2): 135-138. [doi:10.1080/09571264.2011.603228] [http://hdl.handle.net/10807/10578]
Improvement of Healthy Properties of Grapes and Wine with Specific Emphasis on Resveratrol
Bavaresco, Luigi;Van Zeller De Macedo Basto, Maria Isabel;Civardi, Silvia;Gatti, Matteo;Vezzulli, Silvia
2011
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. © 2011 Copyright Taylor and Francis Group, LLC.
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