Study On Extraction Techniques Of Resveratrol And Difference Analysis Of Resveratrol Content In Grape Tissue

The demand of wine quality was increasing rapidly with the quick development of wine industry in recent years. As a kind of wine by full-juice fermentation, the quality of wine might be determined by the material—grape, and the maturity of grape was very crucial. It could be important to estimate the maturation of the grape exactly for the wine.quality The changes of the several parameters in the fruits, including polyphenols, tannins and flaven-3-ols, were determined in the ripping process of Cabernet Sauvignon (C. Sauvignon) (Vitis vinifera L. cv) possessing five years ages of trees; And the comparison of the results collected from five years old tress and ten years old trees were conducted to found the relationship of maturity and phenolic compounds.The basic data, such as were examined by the methods described in the GB standards, and it was found that the sugar contents showed double"S"curve; Acidity was rising at first and then reducing; and the contents of phenolic compounds had the same trend consistent with acidity changes.The changes of the flaven-3-ols in the different tissues of the C. Sauvignon possessing five years ages were also studied, and the results showed that no matter whether monomers or total phenolic compounds, the contents in the seeds were maximum, then stems and peels, fruits and mush.At the same time, the parameters of fruits possessing the same maturation phases of C. Sauvignon on different ages of tree had also been compared, the results showed that in the harvesting time, the higher content existed in the fruits of ten years old C. Sauvignon, but the rules was contrast in the stems, and the similar parts had the similar pattern.Based on the analysis results of the main eight kinds in the flaven-3-ols, the compounds all showed the same trend of rising and then reducing; and the results also showed that the maximum content in the main flaven-3-ols was the gallocatechin, the equivalent content were epigallocatechin and catechin, epicatechin was in the second place, but higher than the other compounds during the maturation processes.