Red wine is manufactured by crushing, fermenting and processing dark-skinned grapes. With the colour palate ranging from shades of violet to red, red wines typically contain 12-15% alcohol, juicy and ripe plum, blackberry, cherry and blueberry flavours balanced by a light acidity, delicate tannins and a strong oak backbone. The most common and loved red wine varieties are Shiraz, Grenache, Cabernet Sauvignon and Merlot, to name a few. All red wines (not to exclude the white ones as well) come with clear health benefits if intake happens in moderate amounts. Which compounds are responsible for these health giving properties of any red wine?
Red wine grapes contain components which are referred to as antioxidants. These antioxidants either slow down or prevent the oxidation of other molecules. Some common antioxidants present in red wines include polyphenols, resveratrol, melatonin and flavonoids.
Resveratrol is said to be the key ingredient in red wines which prevents our blood vessels from damage and helps regulate the clotting of blood. The way it works is that resveratrol reduces LDL (low-density lipoprotein) cholesterol, known as the bad cholesterol to prevent blood clots. This helps cement the theory that consumption of red wines helps prevent heart disease. This resveratrol is found in the skin of grapes that are used to produce wine. During the production of red wines, the extracted juice is kept on skins for an extended period of time in comparison to white wines. This is the reason why red wines are considered more heart-healthy than white wines and people prefer to buy red wines.