The research, published in Food & Function, evaluated an innovative wine formulation naturally enriched with polyphenols sourced from grape skins.

The scientific journal Food & Function, one of the most prestigious international journals in the fields of food, nutrition, and health, published a study highlighting the positive health effects of a wine enriched with polyphenols—that is, antioxidants.

The study evaluated the effects of moderate consumption of a wine reduced in alcohol and enriched with polyphenols extracted from grape skins, comparing it to a traditional wine. This was conducted through a randomized clinical trial involving adults who were overweight or met at least one diagnostic criterion for metabolic syndrome, such as elevated fasting blood glucose. Participants drank one glass of wine (125 mL for women and 250 mL for men) with lunch and dinner over a period of five to six weeks. The results showed that after this period, there was an improvement in several measured health parameters, such as a reduction in alanine aminotransferase levels, a key marker of liver health. Furthermore, unlike certain parameters, the polyphenol-enriched wine prevented the increase in uric acid levels observed in the control group and decreased plasma kynurenine levels, both of which are associated with inflammatory processes.

“The most significant takeaway from this study is that it provides human scientific evidence obtained through a controlled clinical trial regarding the effects of consuming a wine characterized by high polyphenol content on certain biomarkers—both liver function markers and systemic inflammation in serum and blood plasma. These findings open up new possibilities for research into the potential of antioxidants present in grapes and how food innovation can contribute to developing products with distinctive properties,” said Felipe Ávila, PhD in Chemistry, Associate Professor, and Director of the Department of Nutrition and Food Sciences at the University of Talca, specializing in oxidative stress, antioxidants, and bioactive food compounds.

The study was conducted by researchers from the Pontifical Catholic University of Chile and the University of Talca, with co-funding from CORFO. Meanwhile, Viña Concha y Toro’s Center for Research and Innovation provided the wine enriched with polyphenols extracted from grape skins—a common byproduct of winemaking—using a proprietary technique developed in its laboratories. Thanks to this technology, they successfully increased the concentration of polyphenols, anthocyanins, and flavonoids, as well as the wine’s overall antioxidant capacity.

Additionally, the research was honored with the cover spot of that edition of Food & Function, a distinction reserved for works of exceptional scientific relevance.

This publication marks a new milestone for Viña Concha y Toro’s Center for Research and Innovation, reaffirming its commitment to science-based innovation and the development of solutions that contribute to a sustainable future for the industry. “This publication reflects how research and innovation can generate new knowledge from winemaking’s own natural resources. We are proud that a study developed in Chile has been recognized by an internationally prestigious scientific journal and further honored on its cover,” concluded Gerard Casaubon.