By Kori ~ March 12th, 2009.
This week’s Wine Word of the Week is resveratrol.
Official definition from Jancis Robinson’s The Oxford Companion to Wine:
Resveratrol is the phenolic compound produced by grapevines (and other plants such as peanut and eucalyptus trees), particularly in response to microbial attack or artificial agents such as ultraviolet radiation. It is one of a number of compounds (including catechin and quercetin) found in wine thought to contribute to health aspects of its moderate consumption. …. Red wines have a much higher resveratrol content, usually about ten times, than that found in whites.
Layman’s terms from Kori:
Resveratrol is a naturally occurring compound found in wine that has been shown to provide health benefits such as protection against cancer and cardiovascular disease.
Filed under: Wine Word of the Week