Many people enjoy a glass of wine for its flavor and aroma, but there have been studies on moderate wine consumption—particularly red wine—that claim that it benefits your gut and heart health. Researchers studying wine’s fermentation process have found that certain compounds formed by Saccharomyces cerevisiae can help promote diversity in the gut’s microbial population and reduce oxidative stress in the body [1,2,3]. The polyphenols found in wine appear to nourish beneficial bacteria in our digestive tract while also exhibiting antioxidant and anti-inflammatory properties.
So how does this actually affect one’s health in a positive way? Some studies show that drinking red wine in moderation can increase gut bacterial diversity, which is generally associated with better overall health [1]. Other studies claim that its polyphenols may help keep inflammation markers down and may even contribute to healthier cholesterol levels—factors that play a role in cardiovascular well-being [2,3]. Though, these effects are dose-dependent: while a glass or two might offer advantages, heavy drinking carries its own risks. As producers and researchers continue to fine-tune fermentation methods and explore different wine varietals, we could see wines increasingly optimized for both flavor and functional benefits.