Long term investigation of resveratrol content in moravian red wines in relation to climate conditions

0423673 - ÚVGZ 2014 RIV CZ eng C - Konferenční příspěvek (zahraniční konf.)
Vrchotová, Naděžda - Tříska, Jan - Totušek, J. - Balík, J.
Long term investigation of resveratrol content in moravian red wines in relation to climate conditions.
Global Change and Resilience: From Impacts to Responses : Proceedings of the 3rd annual Global Change and Resilience Conference. Brno: Global change research centre, Academy of Sciences of the Czech Republic, v. v. i, 2013 - (Stojanov, R.; Žalud, Z.; Cudlín, P.; Farda, A.; Urban, O.; Trnka, M.), s. 251-254. ISBN 978-80-904351-8-6.
[Global Change and Resilience. Brno (CZ), 22.05.2013-24.05.2013]
Grant CEP: GA MŠMT(CZ) ED1.1.00/02.0073
Institucionální podpora: RVO:67179843
Klíčová slova: resveratrol * moravian red wine * climatic conditions
Kód oboru RIV: EH - Ekologie - společenstva

The considerable commercial importance of wine together with the necessary quality control and investigation of the biological quality of constituent compounds leads to the development of adequate and reliable methods for the determination of macro- and micro-components in wine. Although wine contains a large amount of known compounds e.g. volatile (fl avour compounds), semi-volatile (phenolic) and non-volatile components (pigments), new compounds from all the above mentioned classes are still found in wine and are under heavy investigation, especially regarding their biological activity and their relation to the vinifi cation processes. Th e most signifi cant and famous due to the so-called French paradox is resveratrol-3,4´,5-trihydroxystilbene. Resveratrol is a stress metabolite formed in the grapevine in response to abiotic (UV irradiation) and biotic stresses (Botrytis cinerea). UV irradiation transforms trans isomer to cis form. But according the recent literature cis resveratrol could be also a result of organic farming – natural means of defence in organic viticulture against fungal infections. In our study we have investigated resveratrol content in diff erent vineyards in relation to annual mean temperature, precipitation and sun irradiation.
Trvalý link: http://hdl.handle.net/11104/0229845