The extraction, isolation and analysis the antioxidant resveratrol in red wine made using noré grapes at various temperatures was studied. The noré grapes were obtained from Amoré Vineyards. The wine making process, used by Amoré Vineyards, was adjusted to be done on a smaller scale and in a shorter amount of time. The fermentation temperatures were controlled using an incubator/environment chamber. The three fermentation temperatures chosen were 20.0°C, 26.3°C, and 29.7°C. The extraction and quantification of resveratrol was conducted in order to compare the amount of resveratrol found in each batch of wine for the different fermentation temperatures. In order to extract resveratrol liquid-liquid phase techniques were implemented. The concentration of the antioxidant was quantified using ultraviolet/visible spectroscopy at a wavelength of 310 nm. High performance Liquid Chromatography was also used to isolate and identify the active ingredient from each batch of wine after extraction. An analysis of the data collected from this study will determine whether changing the fermentation temperature had an effect on the resveratrol content in the wine. If so, this will suggest at which fermentation temperature the resveratrol content was the highest.<br/>

Liquid-liquid extraction and analysis of the antioxidant, resveratrol, from red wine made at various fermentation temperatures

253rd National Meeting (2017)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.