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1. Determination of the Trans-resveratrol content of Champagne wines by reversed-phase HPLC

Author

Philippe Jeandet, David Chaudruc, Bertrand Robillard, F. Peters, Dominique Tusseau, Alexandra Conreux, and Bruno Duteurtre

Subjects
stilbenes, Champagne, resveratrol, wine, Agriculture, Botany, QK1-989
Abstract

Levels of trans-resveratrol in Champagne wines were determined by the use of reversed-phase HPLC with UV and fluorometric detection after liquid-liquid extraction with ethyl acetate. Resveratrol concentrations in Champagne wines range from 20 to 77 μg/L except for the Champagne rosé in which resveratrol reaches several hundred micrograms per litre. The resveratrol content of Champagne wines was also shown to decrease with aging on lees.

Published
2006
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