Resveratrol, a valuable compound found in grapevines, is found in significant amounts in grapes and wine, but also in other parts of the plant (leaves, roots, shoots) and derived products (juice, raisins, powders, grape pomace). Synthesis factors considerably influence the resveratrol content, and research aims to optimise these factors to maximise yield, with applications in agriculture, food, cosmetics, and medicine. This literature survey aims to review and synthesise existing knowledge on aspects of resveratrol’s chemical structure and isomers, biological properties, and the factors influencing resveratrol synthesis and content in grapevine and sources of resveratrol in grapevine components, products, and by-products. Current research is focusing on methods to stabilise resveratrol to increase the functionality of food products and the bioavailability of the compound in the colon, thereby contributing to human health, which reflects the interdisciplinary interest in the use of resveratrol as an ingredient with nutraceutical properties.
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