The antioxidant benefits of wine

In the last years researches assert the beneficial effects of the moderate consumption of wine, either white or red, are increasingly becoming more numerous.

Its antioxidant properties have proven effective in the prevention of cardiovascular disease but also in other pathologies, as certain types of cancer, above all when the consumption is associate with a healthy and balanced diet.

The composition of the wine is complex and the majority of the components come from the grape and the fermentation process. The number of components identified in the wine has been increased enormously thanks to the development of the new analytic technologies. There are aproximally 500 components known in the wine, of which 160 are esters.

The polyphenolic components of the grape are on the skins, especially in the epidermis cells, in the seeds and in the pulp.

The quantity and the quality of the polyphenols of the grape depend mainly of the variety of the vine, climate, terrain and cultural practice.

In the last years researches assert the beneficial effects of consumption, either white or red, are increasingly becoming more numerous.

Its antioxidant properties have proven effective in the prevention of cardiovascular disease but also in other pathologies, as certain types of cancer, above all when the consumption is associate with a healthy and balanced diet.

The composition of the wine is complex and the majority of the components come from the grape and the fermentation process. The number of components identified in the wine has been increased enormously thanks to the development of the new analytic technologies. There are aproximally 500 components known in the wine, of which 160 are esters.

The polyphenolic components of the grape are on the skins, especially in the epidermis cells, in the seeds and in the pulp.

The quantity and the quality of the polyphenols of the grape depend mainly of the variety of the vine, climate, terrain and cultural practice.