WINE AND HEALTH

Recently very interesting findings have been revealed in wine, and sci entific research on some well known natural ingredients has shown that they possess previously unknown positive significance for the wine co nsumer. On the one hand residues of crop protection agents (special bo tryticides with carbodiimide structure, the insecticide Orthene(R)) ar e dealt with, then an atypical aging flavor (2-aminoacetophenone), and some novel principles and flavors, and finally the occurrence of myco toxines (Ochratoxin A) as consequence of low hygiene in wine making, a re reported. On the other hand Resveratrol, a phytoalexin, displays ca ncer chemopreventive activities, and has been found as well in German wines in varying quantities.