The word resveratrol frequently appears in the media associated with wine and a reduced risk of, for example, cancer. What is resveratrol?
A. Resveratrol is a chemical compound that the grapevine produces in response to a fungal infection, such as Botrytis cinerea or bunch rot, during the growing season. In essence, it is an antibiotic or antifungal agent, which inhibits the progress of the fungal infection, and is found on the skins of grapes and transferred into the juice and wine during crushing and fermentation. Similar to the other phenolic compounds, it is primarily found in red wine rather than in white wine. The highest concentration of resveratrol in wine is generally found in wines from cooler regions such as Canada and the northern countries of Europe , where a cooler climate with less sunlight and more rainfall encourages the growth of fungal infections. It also occurs on grape varieties that are more susceptible to fungal infections, such as Pinot Noir. Winemaking variables such as contact time between the skins and the juice during the fermentation process, length and type of post-fermentation storage, and t
