Characterization of Wines by Trans-Resveratrol Concentration: A Case Study of Romanian Varieties

The goal of this study was to determine the trans-resveratrol concentration in wine. A set of 70 wine samples from Romania, produced according to the appellation of origin system, were analyzed by reverse-phase high performance liquid chromatography. White wines were found to have markedly lower concentrations of trans-resveratrol in comparison with red wines. The values were between 0.025 to 10.23 mg/L for red wine and from 0.074 to 2.572 mg/L for white wine. Red wine is a good dietary source of resveratrol.