Resveratrol and bioactive properties in table wines from organic and conventional production system

Abstract

The health benefits by consumption wine have been linked to presence of bioactive compounds in particular, anthocyanins, phenolic compounds, resveratrol and quercetin. The type and form of grape production, as well as processing affect these wine properties. In this study was evaluated the physical-chemical characteristics and the bioactive compounds of table wines from cv. 'Bordô' from conventional and organic production systems, produced in the southwestern region of Paraná - Brazil. The processing conditions similar of the wines propitiated physical-chemical characteristics similar. The levels of bioactive compounds of the wine cv. 'Bordô' (Organic and Conventional) had significant indexes, particularly the resveratrol. On average, the samples values are higher than the rates of other producing regions of Brazil. The organic production system showed higher rates for total phenolics compounds and anthocyanins and consequently higher antioxidant activity (EC50). The wines showed greater and significant correlation between antioxidant activity and content of anthocyanins.

Keywords

• grape
• wine
• bioactive compounds
• organic production