Resumen
The invention relates to a method of increasing the trans-resveratrol endogenous content in wine, consisting in applying short anoxic treatments to the grape, preferably with dry nitrogen, prior to the winemaking process. Trans-resveratrol is a molecule that is produced naturally by vines and other plants as a self-defence mechanism against fungal infections, different types of stress, chemical products, etc. The treatment is characterised in that the grape is subjected to short periods (less than 24 hours) in an atmosphere with a very low O2 content and said treatment can be applied in order to increase the trans-resveratrol endogenous content of the grape significantly. Subsequently, the trans-resveratrol passes to the wine during the winemaking process, such as to produce a trans-resveratrol-rich wine.