Determination of the <em>Trans</em>-resveratrol content of Champagne wines by reversed-phase HPLC

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.

Keywords

• stilbenes
• Champagne
• resveratrol
• wine