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Wine Resveratrol: From the Ground Up.
Luigi Bavaresco1, Luigi Lucini2, Matteo Busconi3
1Department of Sustainable Crop Production, Università Cattolica S. Cuore, Piacenza 29122, Italy. luigi.bavaresco@unicatt.it.
Nutrients
|April 19, 2016
Summary
Grapevine defense involves resveratrol synthesis, a compound with health benefits. Viticulture and winemaking practices can increase resveratrol levels in wine, which remains stable during stabilization.
Area of Science:
- Plant biology
- Biochemistry
- Enology
Background:
- Grapevine defense against pathogens is linked to resveratrol and stilbene synthesis.
- Resveratrol possesses beneficial properties, driving interest in higher wine content.
- Pathogen enzymes can modify plant-produced stilbenes.
Purpose of the Study:
- To explore factors influencing resveratrol synthesis and concentration in grapes and wine.
- To investigate the impact of viticultural and enological practices on resveratrol levels.
- To examine the role of sirtuin genes and resveratrol's effect on their activity.
Main Methods:
- Review of elicitors triggering resveratrol synthesis in grapevine berries.
- Analysis of viticultural and enological factors affecting wine resveratrol concentration.
- Investigation of resveratrol stability during oenological practices.
- Study of two grapevine sirtuin genes (SIRT) and resveratrol's deacetylation role.
Main Results:
- Biotic and abiotic factors can induce resveratrol synthesis in grapevine berries.
- Viticultural and enological practices significantly influence resveratrol concentration in wine.
- Common oenological stabilization practices do not degrade resveratrol.
- Two grapevine sirtuin genes were identified, with resveratrol affecting their deacetylation activity.
Conclusions:
- Optimizing viticulture and winemaking is key to producing high-resveratrol wines.
- Resveratrol is a stable compound during standard wine stabilization processes.
- Resveratrol plays a role in the deacetylation activity of grapevine sirtuin enzymes.
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