Resveratrol, a key polyphenol from grapes and red wine, and omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), abundant in Mediterranean dietary patterns,
Resveratrol (RSV), a stilbene polyphenol naturally concentrated in the grapevine and present in red wine, has long been recognized for its bioactive potential.
The health-promoting effects of wine consumption have frequently been attributed to their antioxidant constituents; however, the direct biological actions of these components on immune cells and gut microbiota remain incompletely understood.
Dietary polyphenols are bioactive plant-derived compounds increasingly recognised for their potential to support cognitive health across the lifespan.
The wine industry is experiencing a significant global decline in wine consumption. This decline is particularly marked for red wine and the industry is seeking innovations to enhance the appeal of wine.
Since 25 years in France, communication about wine has too often been considered solely as an incitement to consume an alcoholic beverage.
Sulfur dioxide (SO2) has long been an effective additive in winemaking, yet its use raises health concerns for sensitive individuals.
Winemaking involves a complex series of biochemical transformations where the use of additives is a standard practice to ensure product quality, safety, and stability.
Starch is the main carbohydrate in the human diet and its digestion is one of the primary sources of increasing post-prandial blood glucose.
Wine is widely known for its antioxidative characteristics. However, assessment of these properties is mostly indirect and lacks standardization.
At the end of the 19th century, with the development of the chemical industry and the arrival of sulfite products that were easy to add throughout the winemaking process, SO2 volumes tended to increase in wines.