ABSTRACT
Resveratrol (3,4′,5-trihydroxystilbene, RESV, Figure 24.1) is a natural phenolic component of Vitis vinifera L. (Vitaceae), abundant in the skin of grapes and present in wines, especially red wines. Depending on a number of factors including grape cultivar, geographical origin, and fermentation time, wide range of RESV concentrations has been reported in the different wines analyzed [1–4]. Chemical structures (panel A) and three-dimensional molecula configurations (panel B) of the cis and trans isomers of RESV. https://s3-euw1-ap-pe-df-pch-content-public-p.s3.eu-west-1.amazonaws.com/9780429118746/2db2dd43-3efa-407e-9d12-8ae6c254605c/content/fig24_1.tif"/>
