Showing details for content value of Resveratrol 3-O-glucoside in Wine [Rosé] Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.20 0.03 0.38 0.12
mol/100 ml 5.12e-07 7.68e-08 9.73e-07 3.04e-07

Values calculated by aggregating data from 11 different samples from 2 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Resveratrol mg/100 ml 0.12 0.02 0.22 0.07
mol/100 ml 3.00e-07 4.49e-08 5.69e-07 1.78e-07

Original Content Values Used to Produce Means

Romero-Perez A.I., Lamuela-Raventos R.M., Waterhouse A.L., De la Torre-Boronat M.C. (1996) Levels of cis- and trans-resveratrol and their glucosides in white and rose Vitis vinifera wines from Spain. Journal of Agricultural and Food Chemistry 44:2124-2128
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.28 mg/100 ml Spanish rosé wine 1 - "Penedès" - Cabernet Sauvignon 1992 yes 1
0.23 mg/100 ml Spanish rosé wine 10 - "Penedès" - Pinot Noir 1993 yes 1
0.06 mg/100 ml Spanish rosé wine 2 - "Penedès" - Cabernet Sauvignon 1993 yes 1
0.03 mg/100 ml Spanish rosé wine 3 - "Somontano" - Cabernet Sauvignon 1993 yes 1
0.31 mg/100 ml Spanish rosé wine 4 - "Priorat" - Grenache 1993 yes 1
0.16 mg/100 ml Spanish rosé wine 5 - "Navarra" - Grenache 1993 yes 1
0.21 mg/100 ml Spanish rosé wine 6 - "Navarra" - Grenache 1993 yes 1
0.30 mg/100 ml Spanish rosé wine 7 - "Navarra" - Grenache 1993 yes 1
0.21 mg/100 ml Spanish rosé wine 8 - "Rioja" - Grenache 1993 yes 1
0.38 mg/100 ml Spanish rosé wine 9 - "Penedès" - Pinot Noir 1992 yes 1
Sato M., Suzuki Y., Okuda T., Yokotsuka K. (1997) Contents of resveratrol, piceid, and their isomers in commercially available wines made from grapes cultivated in Japan. Bioscience, Biotechnology and Biochemistry 61:1800-1805 PubMed (9404057)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.03 mg/100 ml Japanese Rosé wine - Aomori - Steuben yes 1