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

Authors :: Philippe Jeandet
David Chaudruc
Bertrand Robillard
F. Peters
Dominique Tusseau
Alexandra Conreux
Bruno Duteurtre
Source :: OENO One, Vol 40, Iss 2, Pp 117-119 (2006)
Publication Year :: 2006
Publisher :: International Viticulture and Enology Society, 2006.
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.

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