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The overall aim of this project, which represents an interdisciplinary research effort of experts from fields of biotechnology and biomedicine, is to investigate whether and to what extent different enological procedures in wine making (changes of maceration time, partial/complete dealcoholization, aging of wine) may affect its biological activity. This also includes investigation of potential differences in distinctive biological effects between wines obtained by the technology of white and red wine production.

In contrast to the process of red wine production, in the white wine production there is no maceration in contact with grape seeds and skins, and only fermentation of immediately separated grape juice occurs. So, biological potentials of white wines may considerably differ from that of red wines. Conversely, if even short maceration is allowed in the process of white wine making, polyphenolic content and antioxidant potential of such wines is significantly enhanced.  There are several studies demonstrating superior effects of red-versus white wine on certain cardiovascular parameters. However, epidemiological evidence demonstrating specific benefits of red over white wine is poor and conclusive studies comparing the two are missing. Detailed biochemical analyses of all test wines will be performed and their biochemical properties will be correlated with their biological activity.