Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines

► Resveratrol, total phenols and antioxidant potential in wines were examined. ► Effect of thermovinification and separation of pomace on four varieties were examined. ► Resveratrol content depends on variety, no obvious correlation with technology. ► Thermovinification increased total phenols and antioxidant potential. ► Correlation was observed between total phenols and antioxidant potential.