Related Experiment Video
Updated: Aug 4, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
Published on: October 5, 2016
Betaine in wine: answer to the French paradox?
1Department of Nutrition, School of Public Health, School of Medicine, University of North Carolina, Chapel Hill 27599-7400, USA.
Abstract:
In France, a diet high in saturated fat and cholesterol is associated with low coronary artery disease mortality and it may be that drinking wine is protective against ischemic heart disease. Recent studies suggest that high plasma homocysteine concentrations are an independent risk factor for coronary, cerebral and peripheral arterial occlusive diseases. One of several routes for metabolism of homocysteine involves methylation using betaine as the methyl donor. Betaine is often added to less expensive wine when beet sugar is used to increase alcohol content. We found that many commercial wines contain betaine; an average glass of wine contains approximately 3 mg betaine. This small amount is less than the dose used to lower homocysteine in patients with genetic forms of hyperhomocysteinemia, but we do not know whether humans with modest elevations of homocysteine would be influenced by this dose.
More Related Videos
09:12Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
Published on: May 19, 2023
07:34Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
Published on: December 1, 2023
Related Concept Videos
Le Chatelier's Principle: Changing Concentration
Solvating Effects
Solution Composition During Acid/Base Titrations
The α0 and α1 values represent the...
Titration of Polyprotic Base with a Strong Acid
Microbes in Beverage Production
Production of Alcohol