The health benefits of wine could be available to those who prefer not to drink alcohol, says a German team who are adapting the by-products of red wine production to make a powder for use in yoghurts and chocolates.
As winemakers come under greater pressure to ensure they are
offsetting the environmental impacts of their operations, one
global vintner believes that the humble carton may offer a
productive new solution.
Drinking more than three glasses of red wine a week could cut the
risk of colorectal cancer by almost 70 per cent, researchers told
the 71st Annual Scientific Meeting of the American College of
Gastroenterology in Las Vegas.
Importing wine to Britain in bulk and bottling it in lighter glass
would save money and help the environment, says a recycling agency,
which has signed up supermarkets and wine firms to trial the idea.
The flesh of grapes is just as heart healthy as the skin, says a
laboratory study by Italian and US researchers, a result that may
challenge the idea that red wine offers better cardiovascular
protection than white.