Session IV
Grapevine, Wine and Health
Grapes and wine offer health benefits due to their high antioxidant content, vitamins and minerals. Resveratrol (higher concentration in red wines) may help protect against heart disease and oxidative stress, hydroxycinnamic acids (such as caffeic and p-coumaric acid) and flavonoids like quercetin, kaempferol, and isorhamnetin.
While whole grapes provide fibre in addition to antioxidants, both white and red wine and grape juice contain beneficial compounds that can support cardiovascular health. Although white wines contain lower concentrations of total polyphenols than red wines, their bioactivity should not be neglected and the health effects of white wines produced with special vinification techniques (e.g., botrytised wines, such as aszú wines from Tokaj or botrytised Rieslings).
New research projects are focused on developing methods to enhance the bioavailability of polyphenols, possibly through food matrix modifications or encapsulation techniques, as well as better control and implementation of advanced, less damaging processing, preservation, packaging, storage and distribution technologies.
The key issues regarding wine and health involve a significant debate between the potential benefits of moderate consumption, largely attributed to the polyphenols in red wine, and the established risks of alcohol consumption, particularly an increased risk of cancer in case of overconsumption.