Taking a scientific look at a popular and controversial topic, this book examines both the composition of wine and its possible health benefits, particularly its potential for preventing cancer and cardiovascular disease. The book discusses antioxidants in wine and looks at the environmental influences on antioxidant content. It also covers problems associated with measuring phenolics, stilbenes, and other reducing substances in wine, and reviews the impact of ecology and agronomic practice on crop yield and quality.
