The concentration of free trans‐resveratrol in wine is expected to increase with storage because of hydrolysis of piceid (a bound form of resveratrol). This study measured resveratrol concentration in 16 Australasian red wines ranging from 1 to 6 years old, both initially and after a storage period of 16 months under ambient conditions.

中文翻译：

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红酒储存和陈化过程中白藜芦醇的损失

酒中游离反式白藜芦醇的浓度预计会由于木脂苷（一种白藜芦醇的结合形式）的水解而随存储而增加。这项研究测量了16种澳大利亚红酒中白藜芦醇的浓度，范围从1到6岁，无论是在初始条件下还是在环境条件下存放16个月之后。