Red vs. white wine

Wine has been a part of our culture since the very beginning, and we can proudly say we have some top-quality native varieties. Naturally, we enjoy it often. It’s a part of all kinds of social occasions—from family dinners and dates to nights out. And it’s in those moments that I often find myself caught in the timeless question: red or white wine? So, which one is actually better?

Why do we drink wine at all?

Aside from its flavor and many psychological benefits, wine also has positive effects on our health. This is due to the presence of bioactive compounds such as phenols, microelements, macroelements, and vitamins. Moderate wine consumption has been shown to help prevent diabetes, atherosclerosis, obesity, cardiovascular, and neurodegenerative diseases.

Phenols in wine

Phenols in wine include phenolic acids and flavonoids. These are primarily found in the seeds and skins of grapes, and their health benefits come from their antioxidant effects. By neutralizing free radicals, chelating metal ions, and inhibiting enzymes that cause oxidative stress, they help reduce cellular damage. Numerous studies have shown that red wine contains up to five times more total phenolic compounds than white wine. This is due to differences in the production process—red wine is fermented with the seeds and skins, while white wine is not. Additionally, red wine production includes a maceration step that allows for even more phenol extraction. So in this round, red wine comes out on top.

However, aged wines generally have a higher total phenol content than young wines, so if this hasn’t convinced you that red wine is superior, consider switching to an aged white wine – like aged Malvasia – for your health.

Micro and macro elements in wine

Another benefit of wine is the presence of micro and macro elements essential for normal body function. Potassium levels are relatively high in both red and white wines, with no significant differences. Calcium and magnesium are more abundant in red wine, while sodium levels are up to five times higher in white wine. What gives red wine the edge here is that it contains nearly seven times more iron. Iron deficiency is common and can lead to serious health issues like anemia and osteoporosis—and as the saying goes, prevention is better than cure.

Vitamins in wine

Another bioactive component in wine is vitamins. In both types, B vitamins are the most prominent. Like phenols, they are primarily located in the seeds and skins, so it’s reasonable to assume that red wine contains more vitamins than white—and research confirms this. Levels of vitamins B1, B2, B3, and B6 are significantly higher in red wine. Among them, vitamin B3 stands out as the most abundant B vitamin in both red and white wine. Vitamin B3 plays a key role in the metabolism of carbohydrates, fats, and proteins, as well as in nervous system function, circulation, and bile secretion.

What exactly does wine do for our health?

Health research has confirmed its effects in practice. Moderate wine consumption leads to reduced blood pressure, total cholesterol, and LDL levels. Conversely, it increases HDL, dopamine and serotonin levels, which positively affect mood. It’s important to note that, despite the high alcohol content in many Croatian indigenous wine varieties, liver enzyme levels do not increase.

When examining the differing effects of red and white wine on these parameters, results were mixed and couldn’t be definitively linked to the wine type. It’s assumed that differences in alcohol content are responsible. Interestingly, iron levels in the blood did not significantly increase after consuming red wine.

All in all, it can be concluded that there are no major differences in the health effects of red versus white wine. So, despite all the advantages red wine may have, the debate continues.

Translated by: Josip Kokanović