Many strategies have been tested to increase the stilbene content of grapes.
Among them, the combination of preharvest MEJA treatment with postharvest
UVC treatment on grapes is suggested to be the most powerful tool. Grapes treated
in this way present a significantly higher concentration of trans-resveratrol,
piceatannol, and ε-viniferin. The most difficult task is transferring those compounds
into the wine. Stilbenes, as phenolic compounds do, interact with solids in the media
(yeast, tartrates, and lees), precipitating and reducing their concentration in wine.
In fact, winemaking by-products have been suggested as a valuable source of
stilbenes for the manufacture of nutraceutical products.
To sum up, the production of stilbene-enriched wines is a complex process that is
difficult to standardize. Many factors should be taken into account. Terroir and
variety are key factors influencing both the constitutive stilbene concentration and
induction capacity. The Syrah variety can be highlighted as a good candidate for
undergoing induction experiments.
Regarding winemaking, some recommendations can be given. First, it is important to maximize skin and must contact during alcoholic fermentation. Secondly,
post-fermentative maceration should be avoided as far as possible. Finally, the
number of operations after fermentation (raked, filtrations, etc.) should be kept to
a minimum.
Taking all the above into consideration, it is possible to produce stilbene-enriched
wines, although it is difficult to make accurate predictions regarding their stilbene
concentration due to the large number of factors involved.
Acknowledgments The authors thank INIA and FEDER for their financial support of the projects
“Stilbenes as a sustainable tool to replace SO2 in winemaking” (RTA2015-00005-C02-01) and
“Research and Technological Innovations in Viticulture” (AVA.AVA201601.3). Susana Cruz and
Maria I. Fernandez thanks FEDER program (2014–2020) for supporting her contract.
References
1. Pawlus AD, Waffo-Teguo P, Shaver J, Mérillon JM (2012) Stilbenoid chemistry from wine and
the genus Vitis, a review. J Int des Sci de la Vigne et du Vin 46(2):57–111
2. Gabaston J, Cantos-Villar E, Biais B, Waffo-Teguo P, Renouf E, Corio-Costet MF, Richard T,
Mérillon JM (2017) Stilbenes from Vitis vinifera L. waste: a sustainable tool for controlling
Plasmopara Viticola. J Agric Food Chem 65(13):2711–2718
3. Gabaston J, Khawand T, Waffo-Teguo P, Decendit A, Richard T, Mérillon JM, Pavela R (2018)
Stilbenes from grapevine root: a promising natural insecticide against Leptinotarsa
decemlineata. J Pestic Sci 91(2):897–906
4. Carter LG, D’Orazio JA, Pearson KJ (2014) Resveratrol and cancer: focus on in vivo evidence.
Endocr Relat Cancer 21(3):209–225
5. Bertelli AAA, Das DK (2009) Grapes, wines, resveratrol and heart health. J Cardiovasc
Pharmacol 54(6):468–476
6. Guerrero R, Cantos Villar E (2017) Chapter 3. Stilbenes in the Vitis genus: the key of
revalorization in Winemaking. Stilbene. Derivatives, applications and research. Chemistry
research and applications. Novinka, New York
636
S. Cruz et al.
Among them, the combination of preharvest MEJA treatment with postharvest
UVC treatment on grapes is suggested to be the most powerful tool. Grapes treated
in this way present a significantly higher concentration of trans-resveratrol,
piceatannol, and ε-viniferin. The most difficult task is transferring those compounds
into the wine. Stilbenes, as phenolic compounds do, interact with solids in the media
(yeast, tartrates, and lees), precipitating and reducing their concentration in wine.
In fact, winemaking by-products have been suggested as a valuable source of
stilbenes for the manufacture of nutraceutical products.
To sum up, the production of stilbene-enriched wines is a complex process that is
difficult to standardize. Many factors should be taken into account. Terroir and
variety are key factors influencing both the constitutive stilbene concentration and
induction capacity. The Syrah variety can be highlighted as a good candidate for
undergoing induction experiments.
Regarding winemaking, some recommendations can be given. First, it is important to maximize skin and must contact during alcoholic fermentation. Secondly,
post-fermentative maceration should be avoided as far as possible. Finally, the
number of operations after fermentation (raked, filtrations, etc.) should be kept to
a minimum.
Taking all the above into consideration, it is possible to produce stilbene-enriched
wines, although it is difficult to make accurate predictions regarding their stilbene
concentration due to the large number of factors involved.
Acknowledgments The authors thank INIA and FEDER for their financial support of the projects
“Stilbenes as a sustainable tool to replace SO2 in winemaking” (RTA2015-00005-C02-01) and
“Research and Technological Innovations in Viticulture” (AVA.AVA201601.3). Susana Cruz and
Maria I. Fernandez thanks FEDER program (2014–2020) for supporting her contract.
References
1. Pawlus AD, Waffo-Teguo P, Shaver J, Mérillon JM (2012) Stilbenoid chemistry from wine and
the genus Vitis, a review. J Int des Sci de la Vigne et du Vin 46(2):57–111
2. Gabaston J, Cantos-Villar E, Biais B, Waffo-Teguo P, Renouf E, Corio-Costet MF, Richard T,
Mérillon JM (2017) Stilbenes from Vitis vinifera L. waste: a sustainable tool for controlling
Plasmopara Viticola. J Agric Food Chem 65(13):2711–2718
3. Gabaston J, Khawand T, Waffo-Teguo P, Decendit A, Richard T, Mérillon JM, Pavela R (2018)
Stilbenes from grapevine root: a promising natural insecticide against Leptinotarsa
decemlineata. J Pestic Sci 91(2):897–906
4. Carter LG, D’Orazio JA, Pearson KJ (2014) Resveratrol and cancer: focus on in vivo evidence.
Endocr Relat Cancer 21(3):209–225
5. Bertelli AAA, Das DK (2009) Grapes, wines, resveratrol and heart health. J Cardiovasc
Pharmacol 54(6):468–476
6. Guerrero R, Cantos Villar E (2017) Chapter 3. Stilbenes in the Vitis genus: the key of
revalorization in Winemaking. Stilbene. Derivatives, applications and research. Chemistry
research and applications. Novinka, New York
636
S. Cruz et al.