Resveratrol-derivatives and antioxidative capacity in wines made from botrytized grapes

Eighteen quality wines from Tokaj (Hungary) and 15 quality wines with “Prädikat” made of botrytized grapes from Germany were analyzed for their resveratrol and total polyphenol contents, and their antioxidative capacities. Levels of total resveratrol in the quality wines from Tokaj were higher than in the quality wines with “Prädikat” from Germany, due to the different winemaking technology in making Tokaji Aszú. Compared to German white wines of normal quality (resveratrol 0.5–4.4 mg/l; mean: 2.1 mg/l), the wines made from botrytized grapes from Germany had lower concentrations of resveratrol and piceid (from <0.003 to 6.3 mg/l; mean: 0.9 mg/l). The Hungarian wines had slightly higher concentrations (from <0.003 to 7.8 mg/l; mean: 2.5 mg/l) due to their production technique.The antioxidative capacities (TEAC values) for the German wines ranged from 0.6 to 2.8 mmol/l (mean: 1.4 mmol/l), while the wines from Tokaj showed much higher values: from 1.1 up to 10.8 mmol/l (mean: 4.2 mmol/l). These polyphenol-rich wines could therefore be an excellent source of polyphenols with antioxidative capacity.