Moreno-Labanda Juan F, Mallavia Ricardo, Pérez-Fons Laura, Lizama Victoria, Saura Domingo, Micol Vicente
Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, 03202-Elche, Alicante, Spain.
J Agric Food Chem. 2004 Aug 25;52(17):5396-403. doi: 10.1021/jf049521m.
The presence of stilbenes in wine is becoming an important issue due to their claimed relation to a low incidence in coronary diseases and their increasing implication as cancer chemopreventive and neuroprotective agents. Total resveratrol content, quantified as glucoside and aglycone forms of resveratrol, has been determined in a survey of 45 Monastrell monovarietal Spanish red wine types (around 135 wine samples), belonging to Alicante and Bullas appellations. The average between ratio glucoside/aglycone forms of resveratrol in these wines was considerably high, ranging from 82 to 91% of resveratrol in its glycosidic form. This characteristic was observed in a high percentage of the studied wines, which were made under different winemaking procedures, and from different vintages (1995-2002). In addition, wines made using macerative fermentations with double amount of solid parts ("doble pasta") reached the highest levels of total stilbene content expressed as resveratrol equivalent, i.e., 30 mg/L (average of 18.8 mg/L). It can be concluded that high resveratrol glucoside concentration and low free isomer content can be considered characteristics of the Monastrell variety, as it happens to red wines deriving from other varieties grown at warm climates. This fact, also observed for other French and Portuguese red varieties, might play an important role in food habits involving these types of wines.
葡萄酒中芪类化合物的存在正成为一个重要问题，因为据称它们与冠心病低发病率有关，而且越来越多地被视为癌症化学预防剂和神经保护剂。在一项对45种西班牙莫纳斯特雷尔单一品种红葡萄酒（约135个葡萄酒样本）的调查中，测定了总白藜芦醇含量，该含量以白藜芦醇的糖苷和苷元形式进行定量，这些葡萄酒来自阿利坎特和布拉斯法定产区。这些葡萄酒中白藜芦醇糖苷/苷元形式的平均比例相当高，其糖苷形式的白藜芦醇占比在82%至91%之间。在高比例的研究葡萄酒中都观察到了这一特征，这些葡萄酒采用不同的酿酒工艺酿造，且来自不同年份（1995 - 2002年）。此外，采用固体部分加倍的浸渍发酵法（“doble pasta”）酿造的葡萄酒，以白藜芦醇当量表示的总芪含量达到最高水平，即30毫克/升（平均为18.8毫克/升）。可以得出结论，高白藜芦醇糖苷浓度和低游离异构体含量可被视为莫纳斯特雷尔品种的特征，就像温暖气候下种植的其他品种酿造的红葡萄酒一样。这一事实在其他法国和葡萄牙红葡萄品种中也有观察到，可能在涉及这些类型葡萄酒的饮食习惯中发挥重要作用。
