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.
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