Open AccessDetermination of the <em>Trans</em>-resveratrol content of Champagne wines by reversed-phase HPLC
Author(s) -
Philippe Jeandet,
David Chaudruc,
Bertrand Robillard,
Frank T. Peters,
Dominique Tusseau,
Alexandra Conreux,
B. Duteurtre
Publication year - 2006
Publication title -
oeno one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.516
H-Index - 13
ISSN - 2494-1271
DOI - 10.20870/oeno-one.2006.40.2.876
Subject(s) - resveratrol , high performance liquid chromatography , chemistry , chromatography , lees , extraction (chemistry) , wine , food science , biochemistry
Levels of trans-resveratrol in Champagne wines were determined by the use of reversed-phase HPLC with UV and fluorometric detection after liquid-liquid extraction with ethyl acetate. Resveratrol concentrations in Champagne wines range from 20 to 77 μg/L except for the Champagne rose in which resveratrol reaches several hundred micrograms per litre. The resveratrol content of Champagne wines was also shown to decrease with aging on lees.
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