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European Food Research and Technology

, Volume 224, Issue 3, pp 373–378 | Cite as

Short anoxic treatments to enhance trans-resveratrol content in grapes and wine

  • J. B. Jiménez
  • J. M. Orea
  • A. González UreñaEmail author
  • P. Escribano
  • P. López de la Osa
  • A. Guadarrama
Original Paper

Abstract

In a search for a method to improve the (endogenous) trans-resveratrol content in post harvested grapes, several short anoxic treatments with dry nitrogen have been assayed. A significant enhancement of the trans-resveratrol content was obtained, especially for treatments under 24 h; moreover, with shorter treatments (e.g. 6 or 15 h) the induced higher content of trans-resveratrol was maintained during several days with no appreciable anoxic damage of the grapes. These results allowed the design of an anoxic treatment protocol for wine grapes prior to the vinification process that led to a trans-resveratrol enriched wine.

Keywords

Vitis vinifera trans-resveratrol Anoxia Postharvest storage Wine 

Notes

Acknowledgements

This research received financial support from the Ministerio de Ciencia y Tecnología of Spain (grant CTQ2004-03468/BQUI).

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Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • J. B. Jiménez
    • 1
  • J. M. Orea
    • 1
  • A. González Ureña
    • 1
    Email author
  • P. Escribano
    • 2
  • P. López de la Osa
    • 2
  • A. Guadarrama
    • 2
  1. 1.Unidad de Láseres y Haces MolecularesInstituto Pluridisciplinar. Universidad Complutense de MadridMadridSpain
  2. 2.Bodegas Valsardo de Peñafiel, S.L.Pago de la FuentecillaPeñafiel (Valladolid)Spain

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