Bioactive compounds in wine

Vino ni le alkoholna pijača, ki jo uživamo ob posebnih priložnostih, ampak je tudi vir različnih bioaktivnih spojin, ki lahko ugodno vplivajo na naše zdravje. Vino, zlasti rdeče, vsebuje nabor različnih bioaktivnih spojin, kot so antocianini, resveratrol, hidroksitirozol in melatonin, ki imajo lahko ugoden učinek na delovanje našega srca in ožilja. V zadnjem letu preučujejo tudi vpliv nekaterih bioaktivnih spojin, ki jih najdemo v vinu, na simptome okužbe z novim koronavirusom, SARS-CoV-2 (COVID-19). Več ugodnih lastnosti pripisujemo rdečemu vinu, saj vsebuje več zdravju koristnih snovi kot belo vino, zaradi postopka maceracije, ki ga uporabljamo pri pridelavi rdečega vina. Vino lahko ugodno vpliva na zdravje le, če ga uživamo v zmernih količinah, saj prekomerno uživanje vina oz. alkohola vodi do negativnega vpliva te pijače na naše zdravje. Na vsebnost bioaktivnih spojin v vinu lahko vplivamo z uporabo različnih tehnoloških postopkov, kot so dodajanje encimov v drozgo, termovinifikacija, uporaba selekcioniranih kvasovk ipd. Pri uporabi teh postopkov moramo biti pazljivi, saj lahko z uporabo nekaterih tehnoloških postopkov pride tudi do zmanjšanja koncentracije nekaterih bioaktivnih spojin.Wine is not only an alcoholic beverage that we consume on special occasions, but it is also a source of various bioactive compounds that can have a beneficial effect on our health. Wine, especially red wine, contains a range of different bioactive compounds such as anthocyanins, resveratrol, hydroxytyrosol and melatonin, which can have a beneficial effect on the functioning of our cardiovascular system. In the last year, they have also studied the effect of some bioactive compounds found in wine on the symptoms of infection with the new coronavirus, SARS-CoV-2 (COVID-19). We attribute more beneficial properties to red wine, as it contains more healthy substances than white wine, due to the maceration process used in the production of red wine. Wine can have a beneficial effect on health only if we consume it in moderation, as excessive consumption of wine or alcohol leads to a negative impact of this drink on our health. The content of bioactive compounds in wine can be influenced by the use of various technological procedures, such as the addition of enzymes to the mash, thermovinification, the use of selected yeasts, etc. We must be careful when using these procedures, as the use of certain technological procedures can also reduce the concentration of certain bioactive compounds