Polyphenols in wine refer to the main elements that affect the color and taste of wine. Most of them come from grape skins and seeds, which can give wine a full body and a rich bouquet. Polyphenols in red wine are much more than those in white wine. On the one hand, the whole grape is used for brewing red wine, while the grape pulp is used for brewing white wine, so the raw materials used for brewing are different. On the other hand, when red wine is fermented with skin, the liquor contacts the skin, so the liquor can absorb polyphenols well. The longer the fermentation time, the higher the polyphenol content in wine. Polyphenols have good antioxidant capacity and can protect human cells from free radicals. Free radicals come from natural pollutants, drugs and daily activities. Too many free radicals will destroy human genes and cell membranes. Polyphenol resveratrol is one of antioxidants, which can prevent heart disease.

Although resveratrol is not the only antioxidant in wine, it is the most common substance in grape skin, and its content in wine liquid is extremely high, so scientists mainly study the effect of resveratrol on human heart. Scientists' conclusions are mainly divided into two aspects: first, the induction of heart disease is related to cholesterol in many cases, and resveratrol, a polyphenol, can reduce the accumulation of bad cholesterol by increasing the content of good cholesterol in human body, thus preventing bad cholesterol from blocking human arteries; Secondly, polyphenol resveratrol can effectively prevent thrombosis and blood clots. Blood clots can also block human arteries, which can cause heart disease. Polyphenol resveratrol can act as an anticoagulant, reduce the viscosity of platelets, and make it difficult for blood to aggregate to form blood clots.