Effect of Vegetation Time and Climatic Conditions on trans- Resveratrol Concentrations in Cabernet Sauvignon and Merlot Wines from Different Regions in Turkey

  • Ãœ.R. Yaman Food Technology Programme, Ege Vocational School, Ege University, Izmir, Turkey
  • B.Ç. Adıgüzel Food Technology Programme, Ege Vocational School, Ege University, Izmir, Turkey
  • U. Yücel Food Technology Programme, Ege Vocational School, Ege University, Izmir, Turkey
  • N. Çetinkaya Department of Plant Protection, Ege University Faculty of Agriculture, Izmir, Turkey

Abstract

In this study, 21 wine samples obtained from wine manufacturers in Turkey and produced from different
grape varieties cultivated in different geographical regions, were analysed to determine their resveratrol
concentrations. The HPLC method was used to analyse the trans-resveratrol concentrations of wines.
Statistical analysis was done using IBM SPSS Statistics Version 20.0.0. Mean values were compared
by using the Tukey test at a confidence level of p = 0.05. The resveratrol concentrations of Cabernet
Sauvignon and Merlot grapes were also determined. Since these two varieties are grown widely in many
regions of Turkey, they were studied in terms of the relationship of the resveratrol concentrations with
parameters such as time of vegetation, total effective temperature, sunshine duration and rainfall. Positive
correlations were observed between resveratrol levels and grape varieties, geographical regions and total
effective temperature. The results of the statistical analysis showed that resveratrol concentrations also
varied depending on vegetation time, sunshine duration and amount of rainfall in the vineyards. This
study aimed to identify the relationships between (1) resveratrol concentrations of wines, (2) vegetation
time of the grapes and (3) climatic conditions of the respective regions. Moreover, the effects of grape
types on resveratrol concentrations were investigated. This study contributes to the body of knowledge
by providing results on the utilisation of grapes that have high resveratrol levels for producing wines that
have functional properties that are increasingly in demand by consumers.
Published
2016-06-01
Section
Articles