The wineries would then presumably trumpet those enhanced resveratrol levels as a marketing ploy, treating their products more as dietary supplements than a mealtime beverage.
An Australian physician has developed a process to boost the resveratrol levels in his wine by up to 25 times the normal level, and has released wines under the label “The Wine Doctor,” according to the Spectator story. The doctor claims that his process “does not change the wine’s color, clarity, nose or taste,” the story says.
I’m not buying it.
And here’s a prediction: this whole wine-as-neutraceutical thing is an ominous development that will come back to bite the wine industry — hard..Tweet