Stability of resveratrol over time and in the various stages of grape transformation

Research has been carried out with the purpose of verifying whether the res veratrol content in the skins or pomace of grapes stored for a long period of time without any particular protection with regard to temperature and hu midify, could lead to a reduction of the content of this product detected a t the beginning of the processing of grapes in vinification procedures. The dosages carried out both on the grape skin and on the pomace taken after f ermentation and stored for a certain period of time, as well as on the prod ucts derived from alcoholic distillation, did not show the expected alterat ions in resveratrol content, considering their storage in bad environmental conditions for a long period of time. The results obtained confirm that re sveratrol, unlike anthocyanins and other polyphenols, is stable and stores well overtime.