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Resveratrol – At 100 times the Punch!

The French and Italians have known it for centuries, and have been enjoying the health benefits of good wine and food amongst world catastrophes and miracles. But still, our learned scientists can’t seem to agree if wine actually is good for your health, and if it is, why?

Almost everyday drinkers hear a new slant on the argument, and recently it seems to swing between “wine is good for you”, and “wine has no benefit to your health”, or even that wine is bad for you. To me, the French paradox is telling. How can a society that has a high fat diet (higher than many western countries), contrarily have one of the lowest heart disease rates on the planet. They certainly don’t exercise anymore, and they certainly don’t smoke any less. What they do is drink substantially more wine, specifically red wine, per head of population from a very early age.

Of course this is all very old news, but still our scientists and health authorities feel the need to prove the benefits. It is a loaded area of investigation however, as the blurry line between drinking in moderation and drinking a little too much is well, very blurry. Drinking a bottle of red on your own every night is obviously not good for your health. It is surprising however that it has taken so long for someone to try and cash in on the perceived benefits of wine on your health.

A doctor in Australia has developed a method of making wine with 100 times more resveratrol (the compound in red grapes responsible for a healthier heart) than standard red wine. He has succeeded in making both a red and a white wine that contains approximately 100mg/L of resveratrol, claiming that is has absolutely no effect on taste or smell. As is usually the case, the consumer will decide this. It well could be a revolutionary step in the new world of wine.

About Jono Farrington

Jono Farrington
Jono Farrington holds a Bachelor of Agricultural Science (Oenology) from the University of Adelaide (formely the Roseworthy Agricultural College). He also holds a Post Graduate Degree in Business Management from Monash University. He worked in the wine industry for nearly a decade, completing vintages in Australia and Bordeaux, before setting up an equestrian training centre.

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