| In order to study the change of resveratrol content and analyze the volatility components during the grape alcohol fermentation, as well as to improve the wines value, Kyoto, Minicure Finger and Red Globe grape are selected for
alcohol fermentation in this study. After fermentation, the content of resveratrol is calculated at first, then the change of resveratrol content is determined and the volatility components are detected for the grape which contains the highest
content of resveratrol after alcohol fermentation. The results indicate that the resveratrol content in Kyoto is the highest of the three grape varieties after fermentation. In addition, with the time increasing, the resveratrol content increases first and then decreases in Kyoto alcohol fermentation, in the 14th day of the fermentation, the resveratrol content reaches the highest, with the concentration of 30.00 g/L. |
