Fermentation temperature, strains of yeast and lactobacillus had some effects on theresveratrol content in dry red wine, but pectinase had hardly any effect.

• 发酵温度及酵母菌、乳酸菌种类对葡萄酒中白藜芦醇含量有一定的影响,而果胶酶对其几乎没有影响;