Wine has long been associated with health, particularly in diets like the Mediterranean style of eating. Determining which wine is the “healthiest” requires analyzing the specific compounds present, focusing on both beneficial components derived from the grapes and potential health risks.
The Key Health Differentiator: Polyphenols
The compounds most often linked to wine’s health benefits are polyphenols. These natural antioxidants are found in the skins, seeds, and stems of grapes, and they are responsible for the wine’s color, flavor, and mouthfeel. Polyphenols support vascular health by exhibiting anti-inflammatory and antioxidant activities within the body.
One specific and highly researched polyphenol is resveratrol, which belongs to the stilbene sub-category. Resveratrol has drawn attention for its potential to protect against damage to blood vessels, improve glucose metabolism, and reduce inflammation.
Comparing Wine Types by Concentration
The concentration of beneficial polyphenols varies dramatically between wine types, driven primarily by the winemaking process. All grapes contain these compounds, but they are concentrated in the skins and seeds. Red wine is made by fermenting the grape juice in contact with these solid parts for days or weeks (maceration), which extracts high levels of polyphenols.
This extended skin contact means red wine contains significantly more polyphenols than other varieties, averaging around 216 mg/100 ml. Red wine can have 16 to 19 times more flavanols compared to white wine. White wine is fermented after the grape skins have been removed, resulting in a much lower average total polyphenol content of about 32 mg/100 ml. Rosé wine, which involves brief skin contact, and sparkling wines have intermediate or low levels of these compounds.
Hidden Health Variables: Alcohol and Sugar Content
While polyphenols provide a positive health profile, the overall health impact of any wine is heavily influenced by its alcohol and sugar content. Alcohol By Volume (ABV) is the primary source of calories in wine, and higher ABV percentages increase caloric density. Excessive alcohol consumption can also negate the benefits of the polyphenols and poses its own set of health risks.
Sugar content, or residual sugar, is another factor to consider, as it adds carbohydrates and calories without offering health benefits. A standard 5-ounce glass of dry red wine typically contains about 1 gram of sugar, while a dry white wine may have slightly more, around 1.4 grams. Sweet wines, fortified wines like Port, and certain dessert wines can contain significantly higher amounts of residual sugar. Choosing dry varieties with lower ABV, typically in the 9% to 13% range, helps to minimize these less desirable components.
Defining Healthy Consumption
The potential benefits of wine are contingent upon moderate consumption. Health organizations define a standard serving as 5 ounces. Moderate drinking is generally defined as up to one drink per day for women and up to two drinks per day for men.
This difference accounts for biological factors, as men generally have higher concentrations of the enzymes needed to metabolize alcohol. It is also recommended that wine be consumed with food, which slows the absorption of alcohol into the bloodstream. These guidelines represent a maximum intake, and health authorities suggest that individuals who do not currently drink should not start consuming alcohol for purported health reasons.