Tag Archives: Wine

Comparing the Nutritional Benefits of Red and White Wine

Wilfred Van Gorp, Ph.D., is a psychology professional who currently serves on the adjunct faculty at Argosy University. Over the course of a career spanning nearly three decades, Wilfred Van Gorp has published articles in more than 120 peer-reviewed publications and presented at numerous professional meetings. He also co-edited the book Neuropsychology and Substance Use. During his free time, Dr. Van Gorp is a wine aficionado.

The choice between red and white wine is dictated entirely by personal preference. However, wine aficionados who are also concerned about their health and diet should consider the nutritional value of a bottle of red compared to a bottle of white. While both red and white wines are made from seedless grapes, both varieties offer different benefits.

White wine is reported to have a positive effect on the heart, including preventing heart disease. Red wines can also improve heart health, though they provide a wealth of additional benefits because of the inclusion of grapes with skin. The skin of a grape helps protect blood vessels and prevent blood clots through resveratrol antioxidants, which are also associated with the inhibition of certain enzymes known to foster the growth of cancer cells and weaken the immune system. While red wines offer a more comprehensive set of health benefits, a fine bottle of white wine can surpass the positive of effects of a mediocre red.


Basic Steps of Winemaking

wine-making-grapes-growing-01Wilfred Van Gorp, PhD, is a world-renowned clinician and educator in the field of neuropsychology. As an adjunct professor at Argosy University, New York Medical College, and Fordham University’s Department of Psychology, Dr. Wilfred Van Gorp shares nearly 30 years of experience and expertise with students and colleagues alike. When not in the classroom, Dr. Van Gorp is a wine enthusiast who enjoys tasting different types of wines.

Harvesting – When grapes ripen, usually in August or September, winemakers taste the grapes in order to measure the sugar content and to determine when to harvest the grapes. Harvested grapes are then put into bins and sent to the winery to be crushed. For white wines, the seeds and skin are removed when crushed; however, with red wines, the seeds and skin remain.

Fermentation – Fermentation occurs when the yeast starts to process the sugars found in the juice. To encourage fermentation, winemakers may add a yeast culture to the juice produced by the grapes, or they can allow the wine to ferment naturally.

Aging – After fermentation, the wine is stored in tanks or oak barrels for aging. The oak allows for additional flavors to be imparted to the wine. Wines should be allowed to age anywhere from a few months to a few years.