On the Trail of Health

Univ. Prof. Dr. Dirk von Lewinski, in collaboration with staff from HBLAuBA Klosterneuburg, is investigating the health-promoting compounds in wine.

The analysis equipment at HBLAuBA Klosterneuburg is capable of identifying over 500 substances and active compounds in wine, providing ideal conditions for examining the impact of individual components on human health.

The key question: Which substances in wine have positive or negative effects on the human body?

The harmful effects of alcohol abuse are well-documented and undisputed. However, could moderate consumption of the "right" wine have health benefits? If so, which compounds are responsible, and in what concentration and quantity?

A research project at MedUni Graz, in collaboration with HBLAuBA Klosterneuburg—better known as Klosterneuburg Viticulture School—aims to identify the specific wine compounds that have positive effects on the body.

The health-promoting substances are extracted during maceration in red wine and, with moderate consumption of up to 3/8 liters per day, can lower the risk of heart attack and reduce blood pressure. Additionally, due to their antioxidant properties, these compounds slow down cellular aging.
The crucial question now is: Which compounds, in what quantity and concentration, have which specific effects on human tissue?
The first results are expected before summer 2023.