Study on resveratrol content in grapes and wine products

The current state of the agro-industrial complex and food industry allows to satisfy needs various consumers groups. Among those needs, functional foods enriched with beneficial nutrients are becoming more popular. Polyphenols sometimes used as such additives. bioflavonoid resveratrol, among group polyphenols, has very promising antioxidant, therapeutic, antimicrobial properties. In this regard, studying potential its use in is highly relevant. Resveratrol naturally present dark grapes. It localized skin fruit passes into substance during technological processing. This transition own patterns which outlined article. Three varieties grapes were chosen objects study: Cabernet Sauvignon, Merlot, Krasnostop. Clarified musts from these grape varieties, concentrated wines researched. High performance liquid chromatography (HPLC) was utilized research method. method separate liquids composition components subsequent identification mixture composition. To calibrate chromatograph, standard “25 mg European Pharmacopoeia”, produced France, a for pure resveratrol. As result study, it found that resveratrol studied samples amounts 4,4 7,0 / dm³ juice, 6,9 12,6 mg/dm³ wine materials, 12,4 21,3 juice. These data help establishing influence processing technology juice concentrates on content. article also discusses using rich obtain products.