Determination of the <em>Trans</em>-resveratrol content of Champagne wines by reversed-phase HPLC
Philippe Jeandet | David Chaudruc | Bertrand Robillard | F. Peters | Dominique Tusseau | Alexandra Conreux | Bruno Duteurtre
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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