Kisser, J. (2011). Resveratrol in shoots, stems and leaves from Vitis vinifera [Diploma Thesis, Technische Universität Wien]. reposiTUm. https://resolver.obvsg.at/urn:nbn:at:at-ubtuw:1-41416
Trans-Resveratrol; Antioxidantien; Weinrebe; Pflanze; integrierte Nachhaltigkeit in der Landwirtschaft; Kreislaufwirtschaft; Bio-Landbau
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Abstract:
Trans-resveratrol is a highly researched component that has many health qualities. It is one of the most potent natural antioxidants pro- duced in plants in stress conditions. It is well known in wine, but only little knowledge is available about its concentration inside the rest of the plant. A comparison of shoots, leaves and stems in the four main Austrian vine cultivars, Blaufränkisch, Grüner Veltliner, Rheinliesling and Zweigelt was taken out. The amounts show no specific trends to certain cultivars nor to the colour of the grapes. Great differences can be observed in the different parts of the plants showing the lowest amounts in leaves at around 0,012 mg/g dw and the highest in stems, up to 1,7 mg/g dw.