One of her best books, "Vines, Grapes and Wines," a reference on the raw components of wine, published 20 years ago, is now regrettably out of date.
But which of the myriad components of wine might confer protection?
The most intense peaks in 1H NMR spectra of wines correspond to water and ethanol, being these compounds the main components of wine.
Conversely, when the focus is on the minor components of wine, water and ethanol signals must be eliminated spectroscopically, and this can be afforded via a variety of multiple suppression NMR techniques [9, 23].
Volatile sulfur compounds are typically in the parts per trillion (ppt) range to low parts per billion (ppb) range [32], however, they are normal components of wine, beer, cheese or cooked meat aroma, and can even exert a decisive role on some characteristic sensory descriptors [33].
This lack of consensus may be due to the equilibrium between the two main components of wine relevant for health: ethanol and bioactive compounds or phytochemicals, which include not only polyphenols, but also newly detected molecules, such as melatonin and phytosterols.
Also, as bacterial EPS can potentially interact with, and therefore modulate components of wine, there is the potential for these different EPS genotypes to differentially affect wine quality.
The predominant components of wines as determined by NMR spectroscopy were organic acids and diols (tartaric acid, succinic acid, acetic acid, glycerol, 2,3-butanediol, lactic acid), amino acids (proline, alanine, arginine), carbohydrates (glucose, fructose), and polyphenols (gallic acid, 2-phenylethanol, tyrosol).
A26 Wine and Heart Disease Researchers said the key component of red wine that helps ward off heart disease is a pigment, polyphenol, that is absent from white and rosé and less potent in grape juice.
