We have known for quite some time that some of the compounds found in red wine demonstrate health benefits. However, what surprised the scientists in a recent study, was the range of molecules, a total 41 different compounds that contribute health benefits, and 23 of these had never been detected in red wine before.
In a process that concentrated the wine extract, scientists from the University of British Columbia and the University of Adelaide separated the compounds in red wines so they could examine each molecule individually (Stilbenoids) and create a fingerprint of each of them. The 23 newly discovered molecules are related to resveratrol, a natural wine chemical in the skin of grapes known to have anti-ageing effects on humans. The amount of resveratrol found in grape skins varies with the grape variety, its geographic origin, exposure to fungal infection and fermentation time.
According to the researchers, this discovery could lead to medical breakthroughs and even more conclusive evidence of the benefits of drinking red wine in moderation.
So why are these benefits only found in red wine? While red wine is fermented with the grape skins, white wines are fermented only once the juice is squeezed from the grapes and the grape skins are discarded.
Click here to read the original research paper published in Rapid Communications in Mass Spectrometry:http://onlinelibrary.wiley.com/doi/10.1002/rcm.6636/abstract
Jane Nisbet Huseby
Wine Source Chile
27 August 2013