Analysis of scientific and patent production regarding the treatment of resveratrol.

We will focus the analysis in this article in a hypothetical study addressed to companies in the
wine-making industry. The objective will be the determination of the competitive advantage
that can be obtained if the knowledge that comes from R+D in the biotechnology field is
applied.
We will proceed to a cienciometric and bibliometric study of patents, in the context of the
application of new technologies, more precisely in the application of the ultraviolet light to
increase the concentration of the natural antioxidant resveratrol, which can be found in the
grape and then passes on to the wine during the wine making process, and in this process, it
develops its beneficial potential effects for the health of the grapes and the wine.