Wine is an alcoholic beverage made from the fermentation of grape juice. They can ferment without the addition of sugars, acids, enzymes or other nutrients due to the natural chemistry.

In the USA, a bang in red wine utilization was initiated in the 1990s by ‘60 Minutes’, and other news reports on the French paradox. The French paradox refers to the lower incidence of coronary heart disease in France than in the USA regardless of high levels of saturated fat in the traditional French diet. Epidemiologists suspect that this variation is attributed to the high utilization of wines by the French; however this suspicion is based on restricted scientific facts.

It is observed by a population study that a J curve association between wine consumption and the risk of heart disease. This means that moderate drinkers have a lower risk, whilst abstainers and heavy drinkers have an elevated risk, Population studies have also found that moderate consumption of other alcoholic beverages may be cardio protective, although the association is considerably stronger for wine. These studies have found a protective effect from both red wine as well as white wine, though evidence from laboratory studies suggests that red wine may have superior health benefits together with prevention of cancer owing to the fact red wine contains more polyphones than white wine due to the production process.

A chemical called resveratrol is considered to be somewhat responsible for red wines’ health benefits, as it has been shown to exert a range of both cardio protective as well as chemo protective mechanisms in animal studies. Resveratrol is produced naturally by grape skins in response to fungal infection, which includes exposure to yeast during fermentation. Other beneficial compounds in wine consist of other polyphenols, antioxidants, and flavonoids. Red wines from South of France (Bordeaux, Cotes du Rhone and Bourgogne) and Sardinia Italy have been found to include the highest levels of procyanidins — the compounds in grape seeds accountable for making red wine good for the heart. Wines from France and Sardinia have between two and four times as much procyanidins as other red wines. Procyanidins suppress the synthesis of a peptide called endothelin-1 that constricts blood vessels.

Moreover, excessive consumption of alcohol including wine can cause some diseases including cirrhosis of the liver and alcoholism. Also the American Heart Association cautions people “not to start drinking … if they do not already drink alcohol. Consult your doctor on the benefits and risks of consuming alcohol in moderation.”

Sulphites are present in all wines and are created as a natural produce of the fermentation wine. The level of added sulfites varies, and some wines have been marketed with low sulfite content.

Sulphites in wine are not a problem for most people, Even though some people, particularly people with asthma, can experience adverse reactions to them. Sulphur Dioxide is also added to many other foods though, for example in dried apricots and Orange Juice.

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