The Science

Introduction

Wine, a beverage millions enjoy worldwide, has a rich history intertwined with human culture. Beyond its social and cultural significance, wine also plays a role in public health discussions. This blog delves into the epidemiology of wine, focusing on natural and conventional varieties, exploring their potential health impacts and the nuances of scientific research in this area.

The Epidemiology of Conventional Wine

Numerous epidemiological studies have examined the relationship between moderate wine consumption and health outcomes. These studies often rely on extensive population-based surveys and observational data. Key findings include:

• Cardiovascular Health: Moderate wine consumption is associated with a reduced risk of cardiovascular diseases, including heart attacks and strokes. Polyphenols, antioxidants in wine, help lower blood pressure and cholesterol levels.
• Cognitive Function: Some studies suggest that moderate wine consumption may have a protective effect on cognitive function and reduce the risk of neurodegenerative diseases like Alzheimer's.
• Mortality: Moderate wine drinkers have a lower overall mortality rate compared to non-drinkers or heavy drinkers.

Reference to famous studies is at the bottom of the article.

The Epidemiology of Natural Wine

Natural wine, a relatively recent trend in the wine industry, is produced with minimal intervention, using organic or biodynamic farming practices and avoiding additives. While the popularity of natural wine has surged, scientific research on its health effects is still emerging.

• Higher amounts in Polyphenols: A minimal intervention approach may result in a higher concentration of beneficial compounds, such as polyphenols, compared to conventional wines
• Live yeasts: In Legeron natural wine book
• Additives-free: there are up to 52 additives in conventional processed wine.

More of the good stuff ...

Limited scientific research on natural wines represents only 3% of global wine production. Natural wine contains more yeasts because it uses native yeasts—naturally found on the grapes—rather than commercial yeast and slow, spontaneous fermentation.

At the Paris Wine Fair, I spoke to a winemaker who showed me videos of him rolling large clay amphoras made by his neighbour. He coats the amphoras with pine resin and then adds a thin layer of extra virgin olive oil to seal them. This process has the potential to promote better health.

I also met another winemaker who cleans his oak barrels using fermenting wine instead of chemicals between vintages. The fermentation process produces alcohol and is the best natural cleaning product!

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...less of the bad stuff

Here are some additives and chemicals commonly found in commercial wine that some people find undesirable:

• Tartaric, malic and citric acid: Added to increase acidity.
• Gum Arabic and Bentonite: Used as a fining agent to clarify the wine.
• Isinglass: Used as a fining agent to clarify the wine. (Derived from fish bladders, making it unsuitable for vegans)
• Egg whites: Used as a fining agent to clarify the wine. (Making it unsuitable for vegans)
• PVPP: Used to remove phenolic compounds that can cause browning (synthetic polymer!)
• Mega Purple: A concentrated grape extract used to add colour and flavour.
• Commercial Yeast cultures: elected and cultivated for their specific properties, such as their ability to ferment sugar into alcohol, produce certain flavours and aromas, and tolerate high alcohol levels
• Sugar: Added to increase alcohol content.

Not all additives are harmful, but in the corporate food and drink industry, they are often used to enhance flavour and increase addictiveness. This includes extra sugar, higher alcohol levels, and longer shelf life to maximise profits.

The sulphite paradox

The phrase "Contains Sulphites" on wine bottles is often misunderstood as a warning label. However, this is a misleading practice. Sulphites occur naturally in fermentation and are used in small quantities as preservatives. The wine industry's decision to include this label, even for wines with minimal added sulphites, creates a blanket statement that can obscure other additives contained in wines. This practice allows commercial producers to hide other harmful additives and high sulphite levels under the guise of the ubiquitous "Contains Sulphites" label.

References