We’ve raved about antioxidants in wine because of their potential health benefits. However, we may be drinking wines too old.
Are Young Wines Actually Better Than Old Wines?
Several recent studies on anthocyanin (a polyphenol and antioxidant found in red wine, chocolate and tea) have offered some updates to the bioavailability of antioxidants in red wine.
Young red wines have more antioxidants than old red wines
A research group in China tested Merlot, Cabernet Sauvignon, Gamay, and Cabernet Franc and found that 90% of the anthocyanin content in red wine is lost after a few months of aging. There are several reasons why this happens, but it is mostly due to the fact that antioxidants are highly volatile.
High acid wines stabilize antioxidants longer
A group of scientists studying Cabernet Sauvignon grapes in Brazil noted that anthocyanins appeared to be the most stable at low pH levels (high acidity). The most stable wines were at or below 3.2 pH which, by the way, is pretty darn acidic for red wine. Despite this nifty discovery, it’s hard to know if drinking more acidic wines is actually good for you. Studies on antioxidant absorbance in humans have suggested that your body needs to be a little bit basic (aka alkaline or lower acid) in order to actually benefit from antioxidants like anthocyanins.
Condensed tannin is highest in young wines
Besides anthocyanin, another beneficial polyphenol found in red wine is called proanthocyanidin, or more commonly known as condensed tannin. Tannins in wine come from grape skins, grape seeds and even oak barrels. There are actually 2 kinds of tannin commonly found in wine and the bitter and astringent-tasting condensed tannins that are found mostly in grape seeds have incredible anti-inflammatory effects on the body. By the way, anti-inflammatory food is a keystone to a healthy diabetes diet. Condensed tannins are highest in full-bodied red wines.
