Health Q&A: Why Don Winemakers Add Resveratrol to Wine?
Q. Some time ago I read that the addition of pectolytic enzymes during fermentation substantially increased the amount of resveratrol in the finished wine, without affecting the other qualities of the wine. It would seem to be a great marketing ploy, given the health benefits attributed to red wines. Why has no one considered it? — Mike J., Charlottesville, Va. A: Actually, some winemakers have already developed what they claim to be resveratrol enhanced wine, though with the government regulating what claims can be made on products about their health benefits, we’re a long way off from seeing “Now With More Resveratrol!” stickers on our bottles of wine. Resveratrol is a natural component of grapes, especially red grapes, and is also present in wine. Recent scientific research has suggested that resveratrol may have very desirable health benefits, from fighting cancer to slowing aging. But these are very preliminary results, and to consume the amounts of resveratrol required to produce
