Abstract
The ability of grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of stilbenes by the plant (inducible viniferins). Metabolized viniferins may also be produced or modified by extracellular enzymes released by the pathogen in an attempt to eliminate undesirable toxic compounds. Due to the important properties of resveratrol, there is increasing interest in producing foods with higher contents of this compound and higher nutritional value. The production of high resveratrol-containing grapes and wines relies on quality-oriented viticulture (suitable terroirs, sustainable cultural practices) and wine-making technologies which avoid degradation of the compound. The technique of skin extraction and enzymatic hydrolysis of glucoside forms in wine-making plays an important role in resveratrol wine concentration. Other factors affecting its final concentration and balance in wine are conditions for promoting trans-cis isomerization of aglycones, the type of yeast used, and the presence of lactic bacteria with -glucosidase activity. In general, the enological practices commonly used to stabilize wine after fermentation do not significantly affect resveratrol concentrations, which show considerable stability.
Keywords: Phytoalexins, resveratrol, stilbenes, viniferins, grapes, wine, health
Mini-Reviews in Medicinal Chemistry
Title:Effects of Elicitors, Viticultural Factors, and Enological Practices on Resveratrol and Stilbenes in Grapevine and Wine
Volume: 12 Issue: 13
Author(s): Luigi Bavaresco, Fulvio Mattivi, Mirko De Rosso and Riccardo Flamini
Affiliation:
Keywords: Phytoalexins, resveratrol, stilbenes, viniferins, grapes, wine, health
Abstract: The ability of grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of stilbenes by the plant (inducible viniferins). Metabolized viniferins may also be produced or modified by extracellular enzymes released by the pathogen in an attempt to eliminate undesirable toxic compounds. Due to the important properties of resveratrol, there is increasing interest in producing foods with higher contents of this compound and higher nutritional value. The production of high resveratrol-containing grapes and wines relies on quality-oriented viticulture (suitable terroirs, sustainable cultural practices) and wine-making technologies which avoid degradation of the compound. The technique of skin extraction and enzymatic hydrolysis of glucoside forms in wine-making plays an important role in resveratrol wine concentration. Other factors affecting its final concentration and balance in wine are conditions for promoting trans-cis isomerization of aglycones, the type of yeast used, and the presence of lactic bacteria with -glucosidase activity. In general, the enological practices commonly used to stabilize wine after fermentation do not significantly affect resveratrol concentrations, which show considerable stability.
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Bavaresco Luigi, Mattivi Fulvio, De Rosso Mirko and Flamini Riccardo, Effects of Elicitors, Viticultural Factors, and Enological Practices on Resveratrol and Stilbenes in Grapevine and Wine, Mini-Reviews in Medicinal Chemistry 2012; 12 (13) . https://dx.doi.org/10.2174/13895575112091366
DOI https://dx.doi.org/10.2174/13895575112091366 |
Print ISSN 1389-5575 |
Publisher Name Bentham Science Publisher |
Online ISSN 1875-5607 |
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