UVC-treated skin-contact effect on both white wine quality and resveratrol content

Resveratrol-enriched wine is considered an interesting new food product with added value as a consequence of the numerous health-promoting properties ascribed to it. Postharvest white grapes have been UVC-treated to produce stilbene-enriched grapes that were then used in a novel winemaking process to obtain a white wine enriched in resveratrol. For this goal UVC-treated grape pomace was added to must during alcoholic fermentation to increase stilbene extraction in wine. Wine from UVC grapes thus contained significant higher resveratrol content than its respective control. However, wine quality was compromised. The UVC wine showed high colour intensity, hue, and astringency due to the high extraction of other phenolic compounds additionally to resveratrol.