Isolation, Characterization, and Evolution in Red Wine Vinification of Resveratrol Monomers

DOI: 10.1021/jf00055a013

Source and publish data:

Journal of Agricultural and Food Chemistry p. 1820 - 1823 (1995)

Update date:2022-08-16

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Authors:

Mattivi, Fulvio

Reniero, Fabiano

Korhammer, Siegfried

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Article abstract of DOI:10.1021/jf00055a013

Isolation from red wine and characterization of trans- and cis-resveratrol, trans-resveratrol β-D-glucopyranoside, and cis-resveratrol β-D-glucopyranoside are described.Extraction from grape skin and chemical changes of the four compounds during a convent

Full text of DOI:10.1021/jf00055a013

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