Content of Rerasvetrol in wines and grape juice
| Beverage | Total resveratrol (mg/L) | Total resveratrol in a 5 ounce glass (mg) |
|---|---|---|
| Red Wines (Global) | 1.98 - 7.13 | 0.30 - 1.07 |
| Red Wines (Spanish) | 1.92 - 12.59 | 0.29 - 1.89 |
| Red grape juice (Spanish) | 1.14 - 8.69 | 0.17 - 1.30 |
| Rose Wines (Spanish) | 0.43 - 3.52 | 0.06 - 0.53 |
| Pinot Noir | 0.40 - 2.0 | 0.06 - 0.30 |
| White Wines (Spanish) | 0.05 - 1.80 | 0.01 - 0.27 |
The trans-resveratrol concentration in forty Tuscan wines ranged from 0.3 to 2.1 mg/L in the 32 red wines tested and had a maximum of 0.1 mg/L in the 8 white wines in the test. Both the cis- and trans-isomers of resveratrol were detected in all tested samples. cis-Resveratrol levels were comparable to those of the trans-isomer. They ranged from 0.5 mg/L to 1.9 mg/L in red wines and had a maximum of 0.2 mg/L in white wines.
In a review of published resveratrol concentrations, the average resveratrol concentration in red wines is 1.9 ± 1.7 mg trans-resveratrol/l (8.2 ± 7.5 ìM), ranging from non-detectable levels to 14.3 mg/l (62.7 ìM) trans-resveratrol. Levels of cis-resveratrol follow the same trend as trans-resveratrol.
Reports suggest that some aspect of the wine making process converts piceid to resveratrol in wine, as wine seems to have twice the average resveratrol concentration of the equivalent commercial juices.
In general, wines made from grapes of the Pinot Noir and St. Laurent varieties showed the highest level of trans-resveratrol, though no wine or region can yet be said to produce wines with significantly higher resveratrol concentrations than any other wine or region.
