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grape variety. J Agric Food Chem 52(17):5396–5403
73. Guerrero RF, Puertas B, Jiménez MJ, Cacho J, Cantos-Villar E (2010) Monitoring the process to
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122(1):195–202
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heart disease. Lancet 339(8808):1523–1526
66. Pignatelli P, Ghiselli A, Buchetti B, Carnevale R, Natella F, Germanò G, Fimognari F, Di Santo
S, Lenti L, Violi F (2006) Polyphenols synergistically inhibit oxidative stress in subjects given
red and white wine. Atherosclerosis 188(1):77–83
67. Vrhovsek U, Wendelin S, Eder R (1997) Effects of various vinification techniques on the
concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in wine. Am J
Enol Vitic 48(2):214–219
68. Becker JVW, Armstrong GO, Van Der Merwe MJ, Lambrechts MG, Vivier MA, Pretorius IS
(2003) Metabolic engineering of Saccharomyces cerevisiae for the synthesis of the wine-related
antioxidant resveratrol. FEMS Yeast Res 4(1):79–85
69. Castellari M, Spinabelli U, Riponi C, Amati A (1998) Influence of some technological practices
on the quantity of resveratrol in wine. Z Lebensm Unters Forsch 206(3):151–155
70. Castro RI, Forero-Doria O, Guzmán L, Laurie VF, Valdés O, Ávila-Salas F, López-Cortés X,
Santos LS (2016) New polymer for removal of wine phenolics: poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA). Food Chem 213:554–560
71. Soleas GJ, Diamandis EP (1995) Influences of viticultural and oenological factor on changes in
cis- and trans-resveratrol in commercial wines. J Wine Res 6(2):107–121
72. Moreno-Labanda JF, Mallavia R, Pérez-Fons L, Lizama V, Saura D, Micol V (2004) Determination of piceid and resveratrol in Spanish wines deriving from Monastrell (Vitis vinífera, L.)
grape variety. J Agric Food Chem 52(17):5396–5403
73. Guerrero RF, Puertas B, Jiménez MJ, Cacho J, Cantos-Villar E (2010) Monitoring the process to
obtain red wine enriched in resveratrol and piceatannol without quality loss. Food Chem
122(1):195–202
640
S. Cruz et al.