Wine Law

242 WINE LAW 2.1.1. C URRENT RESEARCH The latest worldwide updates on resveratrol research were presented at the 2017 International Conference on Resveratrol, organised at the University of Aconcagua, together with Professor Ole Vang from Roskilde University (Denmark), who is one of the leading scientists in this field. The results and conclusions of this International Conference were delivered to the Argentine Wine Corporation, as well as to our national and provincial authorities, as scientific support to, among other aspects, defend the position of wine as a functional food with beneficial properties for health. This documentation provided the scientific arguments that contributed emphatically to discourage the application of the internal tax on wine. Additionally, in 2017, we published a review article in Critical Reviews in Food Science and Nutrition (Pastor R. et al., 2017), a high impact, internationally distributed journal. In this article, we analysed and discussed the main biological actions of resveratrol. We also highlight the importance of viticulture and the winemaking process in increasing resveratrol concentrations to enhance the potential health effects of this polyphenol. Moreover, in 2019, we published an article about a novel approach to measure the total antioxidant power of wines through near-infrared spectroscopy and its relevance on human nutrition (Pastor R. F. et al., 2019). The Strategic Wine Plan Argentina 2020 includes the production of wines, raisins, concentrated grape juice and grapes for fresh consumption. After an exhaustive search of bibliography in the main international biomedical databases, no scientific evidence was found, so far, demonstrating the content of resveratrol and total antioxidant power in different varieties of table grapes, different varieties of raisins, varietal grape juices and wines with a more significant market demand that cover the different levels of the quality-price pyramid. Likewise, there are still questions and pending aspects to be addressed in order to establish more conclusively the beneficial properties of grapes and their derivatives for health, as well as to make dietary recommendations based on scientific findings. Argentina is the eighth-largest wine producer; however, and despite the scientific advances demonstrated so far, there are few scientific articles made in Argentina about antioxidant polyphenols in grapes and health. According to this background, our general research goal is to provide scientific evidence about the antioxidant properties of food products derived from grapes in order to contribute to the promotion of public health and the national wine industry. In this sense, we are measuring resveratrol levels and the total antioxidant power using different novel biochemical techniques. In this way, we intend to provide