Determination of resveratrol and other phenolic compounds in experimental wines from grapes subjected to different pesticide treatments

The aim of this study was to determine the phenolic compounds (resveratrol, piceid and flavonoids) in wines from three different Italian regions, obtained from grapes treated with several pesticides and to investigate the probable influence of the different treatments on the quality of the wines. Individual phenolic compounds were quantified by HPLC, the total phenolic content was evaluated by the Folin-Ciocalteau method, and the antioxidant capacity was measured by the DMPD (N,N-dimethyl-p-phenylendiamine dihydrochloride) method. The results showed that the antioxidant activity of the wine samples was correlated to the amount of phenolic compounds but the individual phenolic compounds in these three regions was not homogeneous and the values were not correlated to the different pesticide treatments.