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It is a non-flavonoid phenol, one of the phytoalexins naturally produced by several plants as a defense against pathogens such as bacteria or fungi. It is, for example, present in grape skin, in some berries and oilseeds and in particular plants. It belongs to the family of polyphenolic compounds. The content of Resveratrol in wine depends on the vine plant, the geographical area of cultivation and the fermentation time. For this reason it is found to be higher in red wine than in white or rose ones.