Changes in Concentrations of Resveratrol and Its Related Compounds in Red Wine during Alcoholic and Malolactic Fermentation

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  • Yunoki Keita
    Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine
  • Yasui Yoshihiro
    Tokachi-Ikeda Research Institute for Viticulture and Enology
  • Ohnishi Masao
    Department of Bioresource Science, Obihiro University of Agriculture and Veterinary Medicine

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  • 赤ワインのアルコール発酵と乳酸発酵過程でのリスベラトロール関連物質量の変化
  • アカワイン ノ アルコール ハッコウ ト ニュウサン ハッコウ カテイ デ ノ リスベラトロール カンレン ブッシツリョウ ノ ヘンカ

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Abstract

During alcoholic fermentation trans- and cis-resveratrol were rapidly extracted from grape skin along with the rise in the alcoholic concentration and reached equilibrium six days after the start of maceration. The increase of trans-resveratrol was shown to be ahead of that of the cis isomer, but the trans isomer decreased at the late stage. It was, therefore, assumed that trans-resveratrol would be converted to the cis isomer by the action of a possible yeast isomerase. In addition, on the process of malolactic fermentation resveratrol levels were found to increase accompanied by a decrease in piceid concentration. This means that the increase resulted from the hydrolysis of piceid by β-glucosidase activity produced by lactic acid bacteria involved in the malolactic fermentation.

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