The phrase "abilities of wine" is correct and usable in written English.
It can be used when discussing the characteristics, qualities, or potential uses of wine, such as its flavor profiles or effects.
Example: "The abilities of wine to enhance a meal are well-documented, making it a popular choice for food pairings."
Alternatives: "qualities of wine" or "characteristics of wine".
However, in recent years, interest in natural isolates has increased as it has become clear that many nonlaboratory strains (including those adapted to various food/industrial processes) have properties absent from the laboratory strains, such as the ability of several wine strains to ferment xylose (Wenger et al. 2010).
Stilbene synthase catalyzes the synthesis of resveratrol, the major compound responsible of cardioprotective abilities of grapes and wine, attenuating atherosclerosis and ischemic heart [ 50, 51].
— Robert Simonson Eater: "What makes it so appealing is Williams's … ability to communicate the allure of wine — the places, movements and histories that draw people to it — through the wine list".
However, unquestionably the number one ingredient for savoring the intricate flavors of a superb glass of wine is the ability to be completely and utterly in the only moment that ever exists -- the present moment.
Bastianetto S., Zheng W., Quirion R. Neuroprotective abilities of resveratrol and other red wine constituents against nitric oxide-related toxicity in cultured hippocampal neurons.
Oak allows a subtle, minute interchange of air, which can affect the texture of wine and improve its ability to age.
The ability to follow metabolome changes from the early stages of wine production provides the opportunity to use NMR-based metabolomics as a wholistic approach to obtain information on all aspects of the wine-making procedure, following the product from the vineyard to the bottle.
Other winemakers, like in California, generally avoid any contact with the skin due to the reduced aging ability of the resulting wine.
Red wine diluted 1 20 is a powerful releaser of 5-HT from platelet and this property varied widely among different types of wine and even in the sample of the same type: the releasing ability lies mainly in two flavonoid fractions with molecular weight greater than 500 Da [47,54].
Our ability to discern the difference in the flavors of certain fruits or rices, or the nuances of a glass of wine, dwindles.
