Resveratrol concentration in ‘Vranac‘ wines

Red wine is the main source of resveratrol. It occurs in both, isomeric (trans- and cis-) and in its glucosides forms. The grapevine variety, climate, conditions and duration of wine storage, and phytosanitary conditions of grape are some of the factors that influence content of resveratrol. This study analyzed trans- and cis-resveratrol isomers concentrations and trans-resveratrol-3-O-glucoside and cis-resveratrol-3-O-glucoside concentrations among three clone candidates and population of autochthonous Montenegrin grapevine variety ‘Vranac’. Data from period of three years were collected and analyzed with UPLC-MS/MS. Results showed no statistically significant difference (p = 0.169) in concentration of resveratrol among three clone candidates and population of grapevine variety ‘Vranac’