Abstract.
The variability of the four monomeric forms of resveratrol (3, 5, 4′-trihydroxystilbene) caused by 14 strains of fermentative yeasts belonging to the Saccharomyces cerevisiae species in Cannonau grape musts during three different stages of fermentation was assessed by HPLC. During the process a decrease in the glucoside forms (cis and trans-β-D-glucopyranoside) was observed in all the musts independently of the yeast strain used. As regards the activity of the free forms (cis and trans-resveratrol), the greatest differences were found in the first two stages of fermentation when some strains appeared to cause an increase in either one or both of the free forms while others produced a decrease in the two compounds.
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Revised version: 21 September 2001
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Franco, M., Coloru, G.C., Del Caro, A. et al. Variability of resveratrol (3, 5, 4′-trihydroxystilbene) content in relation to the fermentation processes by Saccharomyces cerevisiae strains. Eur Food Res Technol 214, 221–225 (2002). https://doi.org/10.1007/s00217-001-0436-3
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DOI: https://doi.org/10.1007/s00217-001-0436-3