Muscadine Wine high in resveratrol
OutOfThyme 08 Mar 2007
If not, feel free to remark on any wine you do drink?
Right now I'm finishing off a South African Syrah, 2005 Porcupine Ridge from Boekenhoutskloof Winery. Tastes so good I bought a case--11-$12 p/bottle.
According to Wiki, Muscadine is a grape native to Southeastern US with resveratrol levels that are through the roof compared to most wines. It doesn’t appear to be distributed outside the region. I checked around locally with no luck. It appears mail order is the way to go with several wineries selling it online. I’m tempted to purchase a few bottles. I love a good red. If its loaded with resveratrol, all the better.
shadowrun 08 Mar 2007
If you try them please update us and let us know how they taste...
OutOfThyme 09 Mar 2007
I emailed them for more resveratrol content info and will place my order today. It would be nice to find a wine that's actually been tested. I understand spanish wines have a higher than normal content also. I'll let you know when it arrives and will try my best to describe its characteristics.I checked out the website and considered buying a few bottles -
If you try them please update us and let us know how they taste...
Edited by thymeless, 29 May 2007 - 09:32 PM.
conway 09 Mar 2007
http://www.news.corn...esveratrol.html
Higher levels of resveratrol found among N.Y. red wines
By Blaine P. Friedlander Jr.
New York state red wines have higher levels of resveratrol -- a naturally occurring substance in grapes that has been found to reduce the chance of heart disease and cancer -- than comparable wines from other regions of the world, according to Leroy Creasy, professor of fruit and vegetable science. Creasy recently completed an analysis of more than 100 red wines from five states and foreign countries.
Although resveratrol is a compound found in some other plants, grapes and grape products -- particularly wine -- are the most substantial sources.
(The first study showing resveratrol's cancer preventative properties was written by Jang, M., et al., "Cancer Chemopreventive Activity of Resveratrol, A Natural Product Derived From Grapes," Science, January 1997. One of the early references of resveratrol's properties beneficial to the heart include a paper written by Evan H. Siemann and Creasy, "Concentration of the Phytoalexin Resveratrol in Wine," The American Journal of Enology and Viticulture, Vol. 43, 1992.)
Creasy's study, consisting mostly of 1995 vintages, included 70 New York state red wines, 19 from California and 22 from other states or countries. New York wines had the highest resveratrol concentration compared with wines from other regions, he found. "Some of New York wines, particularly in the pinot noir category, have extraordinary levels," he said.
Resveratrol concentration is measured in units called micromolar (µM), and an average red wine could have 3 to 4 µM. Wines above 5 µM of resveratrol are considered high, those above 7 are considered very high and any product above 10 is extraordinary, Creasy said. New York wines used for this study came from Long Island, the Hudson Valley, the Finger Lakes and the Lake Erie regions. The California wines came from the Central Coast, Mendocino, North Coast and Sonoma. And the other U.S. wines came from Mississippi, Oregon and the state of Washington. Countries represented include Argentina, Australia, Canada, Chile, France, Italy, Slovenia and South Africa.
The average resveratrol content of all New York wines tested was 7.5 µM, compared with 5.8 µM for non-New York reds and 5 µM for California red wines.
The type of wine with by far the highest resveratrol levels was pinot noir, with 11 of the 17 New York wines registering above 10 µM. For pinot noir, the average levels were 13.6 µM for New York, 11 µM for all non-New York and 10.1 µM for California.
Variations were striking in the cabernet sauvignon category. New York wine had an average of 8.3 µM in this category, with all non-New York cabernet sauvignons at 3.7 µM, and California's at 1.7 µM. New York cabernet sauvignon Francs averaged 8.6 µM, but non-New York wines were not analyzed for comparison in this category.
New York merlots averaged 6.5 µM compared with all non-New York merlots at 4.7 µM and California merlots at 5.3 µM.
New York wines also had the highest individual levels in each of these categories, with one merlot at 10.7 µM, a cabernet sauvignon at 19.2 µM, a pinot noir at 46.1 µM, a New York cabernet Franc at 16.9 µM and a lemberger at 15.3 µM.
"New York's relatively humid climate explains the higher concentrations of resveratrol in the wines," Creasy said. "Resveratrol is a natural fungicide, and the more humid the climate, the more is produced to combat mildew. During the long contact between the grape skins and the juice in producing red wines, the resveratrol is transferred into the wine."
The importance of the wine-making process in enhancing the resveratrol content was dramatically illustrated by Creasy's analysis of white wines -- eight from New York and five others -- which do not involve prolonged grape skin contact in the wine-making process and have negligible amounts of resveratrol. The New York white wines averaged 0.58 µM and the others, 0.6 µM.
The New York Wine and Grape Foundation, which gets matching funds from New York state, funded Creasy's study.
"Every year wines are bound to have different amounts of resveratrol, and this makes it difficult for the consumer to figure out which kind of wine has more resveratrol over another," said Creasy. "So, the consumer is better off with a New York red than other reds, and the odds are better that the pinot has more resveratrol than cabernet. Consumers should buy a variety of wines, from different years and from different wineries."
February 5, 1998
shadowrun 09 Mar 2007
I have another hesitation -
I buy all my reds (Pinots and Cabs) from any country except the US - We just use way too much pesticide -
Comparative to non organic grapes from the US and Chile it was found that Chilean growers used 1/3 the amount of pesticide as American growers
rhodan 09 Mar 2007
But if you think that resveratrol is the main active element in wine and decide to buy it for this reason, it would be economically wiser to buy it as supplement : for the price of one wine bottle, you get much more as a supplement.
For info, I mainly buy Bordeaux (merlot or cabernet), Madiran (Tannat) and Bourgogne (pinot noir). Madiran and Bordeaux are very rich in tannins (polyphenols).
shadowrun 10 Mar 2007
Good thing i'm moving in 2 months!
Thanks for the info Thymeless
macanizer 13 Mar 2007
i'm going to look for some of the wines recommended in this thread, if anyone knows of any wine sold at costco with good amounts of resveratrol please let me know! fyi, there was another wine mentioned in another thread called duplin's scuppernong, tests supposedly show to be the wine with the highest amount of resveratrol. i emailed duplin's winery over a week ago and haven't heard back from them. i basically wanted to find out if there were any stores in california that carry their brand, does anybody know of any muscadine wine that's sold in california? thanks!
shadowrun 13 Mar 2007
I checked out that Duplin site and it looks pretty good - [thumb]
I think i'm going to order a few but I wonder what type would be my best bet?
OutOfThyme 13 Mar 2007
I gave them a call and spoke with a woman that recommended I go with any of the Scuppernong's (what Macanizer mentioned), Hatteras Red (if you like sweet wine), Carlos, Pink Magnolia. Even the others tested high, but slightly less than the Magnolia and Burgundy @ 50-55 ppm. I inquired about getting the wines tested annually with the actual content on the label. She says the labels are made well in advance therefore introducing such a variable would be cost prohibitive. Sounded like a weak arguement to me. I told her the competition already has done this (Willamette Valley- Pinot Cluster- FDA approved) to comply with Chinese market demands.
The Queen Anne's Revenge hasn't been tested and would probably yield the highest content, except I'm not paying $29.95 p/bottle without verification. I'm going to order a few bottles of the Scupper Blush and sample a few others just for taste. The Hatteras Red and Carlos also tested high 70-75 ppm. The Scupper is a deal at $7.50 p/bottle.
http://catalog.duplinwinery.com/
shadowrun 13 Mar 2007
Thanks for the info and 7.50 a bottle isn't half bad (the gf loves sweet wines)
OutOfThyme 13 Mar 2007
No problem, sounds like a great deal!Thanks Thymeless
Thanks for the info and 7.50 a bottle isn't half bad (the gf loves sweet wines)
ETA:
Here's my order:
<sample of each>
1-Carlos $7.49
1-Carolina Red $7.49
1-Magnolia $7.49
1-Pink Magnolia $7.49
1-Scuppernong Blush $7.49
1-Sunset Red $11.99
Totals 6 $49.44
Subtotal $49.44
Total Tax $3.34
Shipping & Handling $14.37
Grand Total $67.15
Edited by thymeless, 13 March 2007 - 09:10 PM.
trance 20 Mar 2007
http://www.postfamilie.com/
Reasonably priced ($30 for 3 bottles), and free shipping.
I ordered the "Southern Muscadine Sampler", three different varieties of muscadine wines. I know the red should have the highest RSV content, but curious about the taste of the others after everything I've read. I'll report back on taste when I get them in.
OutOfThyme 20 Mar 2007
Thanks for the link trance. Looks good; do let us know how it is. I recently received my order from Dupline Winery. All 6 bottles arrived very well packed. The first bottle I opened was the Scuppernong blush. Its a blend of scupper and muscodine. Not bad... sweet, fruity...more like grape juice than wine really. I hear that's typical of this grape. I'd prefer more tannins and dryness, but it was ok. More of a dessert wine.Found another winery with muscadine wine, and online ordering (many wineries seem to be without online ordering):
http://www.postfamilie.com/
Reasonably priced ($30 for 3 bottles), and free shipping.
I ordered the "Southern Muscadine Sampler", three different varieties of muscadine wines. I know the red should have the highest RSV content, but curious about the taste of the others after everything I've read. I'll report back on taste when I get them in.
maestro949 21 Mar 2007
OutOfThyme 21 Mar 2007
My wine guy has briefly mentioned this over the phone and has some Tannat wine for me to try. I just haven't had the chance to go there yet. It's an hour drive to his shop--he focuses on French wines.Has anyone found good (& affordable) sources of reds from Southwest France or Sardinia? They are supposed to be the best wines based on the longevity research done there. I scooped up what I could find in my area and at a few online specialty shops but the average price of these imports is $25-30 which gets pricy when you drink 2-4 bottles /week.
rhodan 21 Mar 2007
If you need some info : http://vin.de.madira...fr/us/index.htm
Btw, they are not expensive wines, a few euros per bottle (at least in France).
OutOfThyme 22 Mar 2007
Thanks Rhodan!Thymeless,
If you need some info : http://vin.de.madira...fr/us/index.htm
Btw, they are not expensive wines, a few euros per bottle (at least in France).
I'll check it out and probably end up buying a bottle one of these weekends.
OutOfThyme 27 Mar 2007
The 2006 sports a 9.6uM resveratrol content vs the 2004 season’s whopping 71uM. Taste-wise, nothing I would rave about… at least it tastes like wine, unlike the muscadine; although, the muscadine has grown on me. One of my favorite inexpensive reds is still the South African Porcupine Ridge – Syrah I mentioned at the beginning of this thread.
Oh, maestro949, check out Rhodan's post on this thread in regard to the French wines you inquired about earlier.
maestro949 27 Mar 2007
Oh, maestro949, check out Rhodan's post on this thread in regard to the French wines you inquired about earlier.
Yes - thanks. Saw it. I pop a longevinex with red wine. I prefer the French tannats as they show positive longevity data. Resveratrol may be the key ingredient but there may be some combinatorial effect from the other polyphenols in the tannats that contribute to the French Paradox. I'm drinking grape juice and taking a grape complex as well. Covering all bases I'll give the muscadines a try too as I have already ordered muscadine jelly from ebay. Perhaps a replacement jelly for my PBJ's.
Here are a few articles on Resveratrol in muscadines.
OutOfThyme 27 Mar 2007
Thanks for the links, and I totally agree with your approach on the Tannats and popping a resv. with some wine. I often take mine with wine when the opportunity presents. Probably the wisest strategy considering the supportive data. I'm going to make a point of buying a bottle of Tannat this weekend. I haven't driven to Madison for a wine tasting in a few weeks now.Yes - thanks. Saw it. I pop a longevinex with red wine. I prefer the French tannats as they show positive longevity data. Resveratrol may be the key ingredient but there may be some combinatorial effect from the other polyphenols in the tannats that contribute to the French Paradox. I'm drinking grape juice and taking a grape complex as well. Covering all bases I'll give the muscadines a try too as I have already ordered muscadine jelly from ebay. Perhaps a replacement jelly for my PBJ's.
Here are a few articles on Resveratrol in muscadines.
The following remark stood out from the following link: http://www.ars.usda....Q_NO_115=183744
Results demonstrated that concentrations of total phenolics, ellagic acid, and resveratrol differ significantly among cultivars and breeding lines. These results suggest that it should be possible to breed for increased concentrations of the health-promoting compounds in muscadine grapes.
Without a tested sample, one really doesn't know what they're getting. Also, I spoke with one vineyard owner who tells me it's not out of the ordinary for vineyards to purchase grapes to meet demand; another reason for liking Willamette Valley's resv content labeling approach. I hope it catches on.
Oh, when picking up my wine yesterday, the salesman had the freshly opened case sitting by a beaming, sunlit window. The flaps were loosely closed, but not sealed. Grrr!
ETA: I may have to order some of that jelly. Let me know how it is. I'm always leery of no sugar added which often ends up meaning lots of unsweetened grape juice concentrate.
maestro949 27 Mar 2007
phenol levels will change from year to year as well. Labelling would surely help.
re the jelly, expectations are low but we'll see.
lancelot1700 28 Mar 2007
drjohn 06 Jul 2009
I like to drink Pinot Noir, which apparently has high level if not the highest level of resveratrol, due his inclusion of th skin in the process for much longer. However I suspect any wine producer will try to make similar claims these days due to the hype on resveratrol. Only testing would be reliable in this case. I have included this article, picked at random among many, to illustrate:
http://www.news.corn...esveratrol.html
Higher levels of resveratrol found among N.Y. red wines
By Blaine P. Friedlander Jr.
New York state red wines have higher levels of resveratrol -- a naturally occurring substance in grapes that has been found to reduce the chance of heart disease and cancer -- than comparable wines from other regions of the world, according to Leroy Creasy, professor of fruit and vegetable science. Creasy recently completed an analysis of more than 100 red wines from five states and foreign countries.
Although resveratrol is a compound found in some other plants, grapes and grape products -- particularly wine -- are the most substantial sources.
(The first study showing resveratrol's cancer preventative properties was written by Jang, M., et al., "Cancer Chemopreventive Activity of Resveratrol, A Natural Product Derived From Grapes," Science, January 1997. One of the early references of resveratrol's properties beneficial to the heart include a paper written by Evan H. Siemann and Creasy, "Concentration of the Phytoalexin Resveratrol in Wine," The American Journal of Enology and Viticulture, Vol. 43, 1992.)
Creasy's study, consisting mostly of 1995 vintages, included 70 New York state red wines, 19 from California and 22 from other states or countries. New York wines had the highest resveratrol concentration compared with wines from other regions, he found. "Some of New York wines, particularly in the pinot noir category, have extraordinary levels," he said.
Resveratrol concentration is measured in units called micromolar (µM), and an average red wine could have 3 to 4 µM. Wines above 5 µM of resveratrol are considered high, those above 7 are considered very high and any product above 10 is extraordinary, Creasy said. New York wines used for this study came from Long Island, the Hudson Valley, the Finger Lakes and the Lake Erie regions. The California wines came from the Central Coast, Mendocino, North Coast and Sonoma. And the other U.S. wines came from Mississippi, Oregon and the state of Washington. Countries represented include Argentina, Australia, Canada, Chile, France, Italy, Slovenia and South Africa.
The average resveratrol content of all New York wines tested was 7.5 µM, compared with 5.8 µM for non-New York reds and 5 µM for California red wines.
The type of wine with by far the highest resveratrol levels was pinot noir, with 11 of the 17 New York wines registering above 10 µM. For pinot noir, the average levels were 13.6 µM for New York, 11 µM for all non-New York and 10.1 µM for California.
Variations were striking in the cabernet sauvignon category. New York wine had an average of 8.3 µM in this category, with all non-New York cabernet sauvignons at 3.7 µM, and California's at 1.7 µM. New York cabernet sauvignon Francs averaged 8.6 µM, but non-New York wines were not analyzed for comparison in this category.
New York merlots averaged 6.5 µM compared with all non-New York merlots at 4.7 µM and California merlots at 5.3 µM.
New York wines also had the highest individual levels in each of these categories, with one merlot at 10.7 µM, a cabernet sauvignon at 19.2 µM, a pinot noir at 46.1 µM, a New York cabernet Franc at 16.9 µM and a lemberger at 15.3 µM.
"New York's relatively humid climate explains the higher concentrations of resveratrol in the wines," Creasy said. "Resveratrol is a natural fungicide, and the more humid the climate, the more is produced to combat mildew. During the long contact between the grape skins and the juice in producing red wines, the resveratrol is transferred into the wine."
The importance of the wine-making process in enhancing the resveratrol content was dramatically illustrated by Creasy's analysis of white wines -- eight from New York and five others -- which do not involve prolonged grape skin contact in the wine-making process and have negligible amounts of resveratrol. The New York white wines averaged 0.58 µM and the others, 0.6 µM.
The New York Wine and Grape Foundation, which gets matching funds from New York state, funded Creasy's study.
"Every year wines are bound to have different amounts of resveratrol, and this makes it difficult for the consumer to figure out which kind of wine has more resveratrol over another," said Creasy. "So, the consumer is better off with a New York red than other reds, and the odds are better that the pinot has more resveratrol than cabernet. Consumers should buy a variety of wines, from different years and from different wineries."
February 5, 1998