Method and compositions for preserving wine

Abstract

Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

1 . A method for preserving wine comprising introducing into wine an effective amount of a preservative selected form the group consisting of resveratrol, pterostilbene, and mixtures thereof. 
   
   
       2 . The method according to  claim 1  wherein the preservative is present in amounts ranging from about 1 gram/L to about 10 grams/L. 
   
   
       3 . A method for producing wine that is resistant to oxidation comprising:
 a. introducing an effective amount of a preservative selected from the group consisting of resveratrol, pterostilbene and mixtures thereof into grape must prior to fermentation; and   b. fermenting the wine.   
   
   
       4 . The method according to  claim 3  wherein an additional amount of preservative is introduced into the wine after fermentation and prior to bottling the wine. 
   
   
       5 . The method according to  claim 3  wherein the preservative is pterostilbene. 
   
   
       6 . The method according to  claim 4  wherein the additional amount of preservative is resveratrol. 
   
   
       7 . The method according to  claim 3  wherein the preservative introduced into the grape must is pterostilbene, and the preservative introduced into the wine after fermentation is resveratrol.