Why is cheap young wine healthier than aged?
Candidate of chemical sciences, popularizer of science Peter Samples:
– The benefits of red wines are related to polyphenols. This is a large group of substances with antioxidant properties. It is proved that they protect blood vessels from atherosclerosis, prevent the development of cancer, slow down aging and do much more useful things. Therefore, it is better to wine in which there are more. I think I will surprise many, saying that the old expensive wine is less useful than the young. Over time, polyphenols are destroyed. This is visible even by the eye. Polyphenols give the wine a dark red or burgundy color. When there are many, the wine is opaque and has a dark color. This is an important indicator of the usefulness of red wine. With long storage wine “fades”, acquires brick and brownish shades. This is a sign of a decrease in the amount of polyphenols. These substances have their own specific taste – tart, tannic, astringent. Wines with this flavor are also healthier. Of course, a big role is played by a grape variety (they have a different amount of polyphenols), weather conditions, harvest time and production technology. If berries roam with bones, and not just juice, then there will be more polyphenols in wine – there are many of them in the skin of grapes and stones, and not in the pulp. Most polyphenols are found in grapes such as Tannat (grown in France and Uruguay), Sagrantino and Nebbiolo (Italy), Malbec (France and Argentina). They make a real dry Cahors wine from the last variety, it has nothing to do with our dessert cahors. Popular varieties of cabernet sauvignon and merlot for polyphenols are not champions, but not outsiders. I repeat that the main thing in the assessment is the color and tannin taste.