Resveratrol content in wines and musts from the south of Spain.

Trans- and cis-resveratrol and their glycosides have been determined in eighty-one samples including musts, substrate wines and commercial wines (red, white and Sherry-type wines) from the south of Spain. Sample analysis was performed using a direct injection technique by HPLC with photodiode array detector. Prior to the injection, the sample was filtered using a filter selected through a complete filtration study. Climatological data can affect total resveratrol levels. Values obtained for total resveratrol content in red wines ranged from 0.038 mg/l in a dry year to 1.164 mg/l for a normal year. The pressure applied to the berries to obtain must, has been object of study in order to ascertain its influence in final resveratrol content. For the same vintage, the total resveratrol content ranged from 0.032 mg/l in a wine, obtained from the lighest pressure musts, to 0.873 mg/l for those obtained from the highest pressure musts. No resveratrol has been found in Sherry wines, being present in the substrate wines in all cases.