Original research articles
Determination of the Trans-resveratrol content of Champagne wines by reversed-phase HPLC
Received : 14 February 2006;
Accepted :
8 March 2006;
Published : 30 June 2006
Abstract
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 rosé 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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