Red wine has a higher Resveratrol level than white wine. This is due to the fact that red wines are fermented extensively with the grapes skin on, than the white wines. As a result, a lot of the antioxidants including the product’s substance that are naturally found in the grape peels are taken out into the wine.

Also, grapes cultivated in moist surroundings have a propensity to have more of the substance than grapes cultivated in more dry surroundings. The assumption at the back of these events is that grapes produced in damp locations make more of it so as to combat harmful fungus. Grapes produced in dry locations do not have to make so much of it to live.

Wines that have been discovered to contain some of the most levels of the substance are Muscadine wines which come from the Muscadine grapes local to the moist South Eastern US; and pinot noir, from the fine Vinifera grape local to Burgundy, France. However, it is successfully grown in Oregon, California, Washington State, and New York as well. Pinot noir cultivated in more damp areas have a tendency to contain more of it.

The substance is present in the peels, seeds, and Pomace of grapes, but it is present in utmost strength in the peels. In this way, it is present in grape juice at the same time. The prominent grape types with comparatively increased levels of it are pinot noir grapes, Muscadine grapes, and concord grapes.

In most cases, grapes are excellent resources of vitamins C, B6, and B1 also potassium and manganese. Grapes are a good resource of in between meal alternative when calculating calories. Concord grapes have approximately sixty calories per cup.

The quantity of the substance in products can broadly differ. In pills there can be as small as five milligrams each pill at a pureness of ten percent or lower. On the other side of the scale, there are pills that offer close to 1000 milligrams of the substance per pill at a pureness of 99 percent.