Scientists have discovered that they could boost white wine polyphenols six times, by incubating squeezed grapes in the presence of alcohol for 18 hours, before removing their skins. These polyphenols are released by red wine during the process of maceration when the skins containing these chemicals come in contact with the juice to be fermented.
The processed white wine tastes like a white but contains the polyphenols in addition.
Comments Professor Michael Aviram, a researcher at the Faculty of Medicine at Technion, "There has been an incredible response from those that have heard about the research, with many thinking of taking up drinking white wine more seriously."
Binyamina, an Israeli wine producer has begun using the recipe to manufacture the new healthier white wine, which is expected to go on sale in the US by the end of this year.
The news item reported in many online journals may soon make one raise a glass of white wine and say, 'L'chaim! L'chaim! To life!' |