LEVELS OF CIS-RESVERATROL AND TRANS-RESVERATROL AND THEIR GLUCOSIDES IN WHITE AND ROSE VITIS-VINIFERA WINES FROM SPAIN

The resveratrol monomers (trans-piceid, cis-piceid, trans-resveratrol, and cis-resveratrol) have been previously identified and quantified i n red wines. Here, the levels of these compounds in Spanish white and rose wines are described. For white wines, a concentration step was ne eded to quantify the four resveratrol isomers. The recovery and reprod ucibility of this procedure were very good. These white wines had leve ls between 0.051 and 1.801 mg/L. Rose wines had an average level of 2. 15 mg/L, in between those of red and white wines.