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Major Research Programswithin the Institute of Food Science and Engineering | |||||||||||
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Enhancing the Health Benefits of Wine
Moderate consumption of wine has been shown to result in the reduction of
cholesterol levels, and resveratrol has
been
The amount of resveratrol in the stem tissue
of grape leaves and the skin of the berries can be used to determine
levels of disease resistance in grapevines and is a key component of the
vine's ability to resist infection. Wines produced from grapes from grapevines
synthesizing resveratrol may be expected to contain resveratrol.
Red wines contain higher levels than white wines.
Dr. Renee Threlfall and Dr. Justin Morris
conducted research that showed UV light exposure, enzyme addition, skin
contact time and fining agents affect resveratrol levels of wines.
Resveratrol level increases due to UV light depending not only on
variety, but also on the year of production and the maturity of the
grape at the time of harvest. Enzyme addition prior to
fermentation increased resveratrol levels. Increased skin contact time during fermentation increased the
extraction of resveratrol from the skin in the red varieties.
Fining agents used to clarify wine negatively affected resveratrol
levels in all wines. However, low levels of fining agents can be
used without a significant loss of resveratrol. Obtaining and
maintaining a high level of resveratrol during processing and
fermentation of wine could provide a marketing advantage.
Publications from IFSE activities:
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identified as one of the wine components responsible. This
discovery received national attention when the phenomena of low rates of
heart disease in the French with a high-fat diet was compared to the
higher rates of heart disease in Americans. The discrepancy was
attributed to the regular consumption of red wine by the French and
became known as the "French Paradox."
