Editing Wine (section)

== Consumption ==
{{Redirect|Drink wine|the Adele song|I Drink Wine}}
=== Tasting ===
[[File:Tempranillowine.jpg|thumb|Judging [[wine color|color]] is the first step in tasting a wine.]]
{{Main|Wine tasting}}
{{See also|Wine tasting descriptors}}
[[Wine tasting]] is the sensory examination and evaluation of wine. Wines contain many chemical compounds similar or identical to those in fruits, vegetables, and [[spice]]s. The [[sweetness of wine]] is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. [[Dry wine]], for example, has only a small amount of residual sugar.{{cn|date=May 2025}} 

[[Decanter|Decanting]] involves pouring the wine into an intermediate container before serving it in a glass, which allows the removal of undesirable sediments that may have formed in the wine. Sediment is more common in older bottles, but aeration in a decanter may benefit younger wines as well.<ref>{{cite book |last=Johnson |first=Hugh |author2=Jancis Robinson |title=The World Atlas of Wine |date=13 September 2001 |publisher=Mitchell Beazley |isbn=978-1-84000-332-1 |pages=46-47}}</ref> During aeration, a younger wine's exposure to air often "relaxes" the drink, making it smoother and better integrated in aroma, texture, and flavor. Older wines generally lose their character and flavor intensity with extended aeration.<ref>{{cite news | title =Fruity character and breathing times | date =18 September 2005 | url =http://docs.newsbank.com/openurl?ctx_ver=z39.88-2004&rft_id=info:sid/iw.newsbank.com:AWNB:KLSC&rft_val_format=info:ofi/fmt:kev:mtx:ctx&rft_dat=10CBABDF8E627AD8&svc_dat=InfoWeb:aggregated4&req_dat=0D0CB57AB53DF815 | work =[[The New Straits Times]] | access-date =24 October 2007 | archive-date =10 November 2013 | archive-url =https://web.archive.org/web/20131110080330/http://docs.newsbank.com/openurl?ctx_ver=z39.88-2004 | url-status =live}}</ref>{{failed verification|date=May 2025}}

When tasting wine, individual flavors may also be detected, due to the complex mix of organic molecules (e.g. [[ester]]s and [[terpene]]s) that grape juice and wine can contain. Experienced tasters can distinguish between flavors characteristic of a specific grape and flavors that result from other factors in wine-making. Typical intentional flavor elements in wine—chocolate, vanilla, or coffee—are those imparted by aging in oak casks rather than the grape itself.<ref>{{cite web |url=http://www.frenchscout.com/types-of-wine |title=Types of wine |access-date=26 June 2008 |last=Breton |first=Félicien |publisher=French Scout |archive-date=25 April 2006 |archive-url=https://web.archive.org/web/20060425213221/http://www.frenchscout.com/types-of-wine |url-status=live}}</ref>{{better source needed|date=May 2025}}

[[Horizontal tasting|Vertical and horizontal tasting]] involves a range of vintages within the same grape and vineyard, or the latter in which there is one vintage from multiple vineyards. 

"Banana" flavors ([[isoamyl acetate]]) are the product of yeast metabolism, as are aromas such as "medicinal" or "Band-Aid" ([[4-Ethylphenol|4-ethylphenol]]), "spicy" or "smoky" ([[4-ethylguaiacol]]),<ref>{{cite web |archive-url=https://web.archive.org/web/20080219204946/http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=193 | archive-date=19 February 2008 |url=http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=193 |title=''Brettanomyces'' Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol |access-date=26 June 2008 |author=ETS Laboratories |date=15 March 2001}}</ref> and rotten egg ([[hydrogen sulfide]]).<ref>{{cite web |archive-url=https://web.archive.org/web/20080219205658/http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=350 |archive-date=19 February 2008 |url=http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=350 |title=Sulfides in Wine |author=ETS Laboratories |date=15 May 2002}}</ref> Some varieties can also exhibit a mineral flavor due to the presence of water-soluble salts as a result of limestone's presence in the vineyard's soil.{{cn|date=May 2025}} 

Wine aroma comes from volatile compounds released into the air.<ref>{{cite journal |last=Gómez-Míguez |first=M. José |author2=Manuela Gómez-Mígueza |author3=Isabel M. Vicarioa |author4=Francisco J. Heredia |date=April 2007 |title=Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type |journal=Journal of Food Engineering |volume=79 |issue=3 |pages=758–764 |doi=10.1016/j.jfoodeng.2006.02.038}}</ref> Vaporization of these compounds can be accelerated by swirling the wine glass or serving at room temperature. Many drinkers prefer to chill red wines that are already highly aromatic, like [[Chinon AOC|Chinon]] and [[Beaujolais]].<ref>{{cite book |last=Johnson |first=Hugh |author2=Jancis Robinson |title=The World Atlas of Wine |date=13 September 2001 |publisher=Mitchell Beazley |isbn=978-1-84000-332-1 |pages=44–45}}</ref>

The ideal temperature for serving a particular wine is a matter of debate by wine enthusiasts and sommeliers, but some broad guidelines have emerged that will generally enhance the experience of tasting certain common wines. White wine should foster a sense of coolness, achieved by serving at "cellar temperature" ({{convert|13|C|F|disp=or}}). Light red wines drunk young should also be brought to the table at this temperature, where they will quickly rise a few degrees. Red wines are generally perceived best when served at room temperature. However, this does not mean the temperature of the dining room—often around {{convert|21|C|F}}—but rather the coolest room in the house and, therefore, always slightly cooler than the dining room itself. Pinot noir should be brought to the table for serving at {{convert|16|C|F}} and will reach its full bouquet at {{convert|18|C|F}}. Cabernet Sauvignon, zinfandel, and Rhone varieties should be served at {{convert|18|C|F}} and allowed to warm on the table to {{convert|21|C|F}} for best aroma.<ref>{{cite book |title=The great book of French cuisine |last=Pellaprat |first=Henri-Paul |year=2003 |publisher=Vendome |place=New York |url=https://books.google.com/books?id=d-9DBtWQUL0C&q=%22wine+cooler%22+temperature&pg=PT81 |isbn=978-0-86565-231-6}}</ref>{{page needed|date=May 2025}}

=== Global popularity ===
<gallery mode="packed" heights="275px">
Wine-consumption-per-person-global-2019.png|Wine consumption per person, 2019
Wine-as-share-alcohol-consumption-global-2016.png|Wine as a share of total alcohol consumption, 2016
</gallery>

=== Culinary uses ===
{{Further|Wine and food pairing}}

Wine is a popular and important [[drink]] that accompanies and enhances a wide range of cuisines, from the simple and traditional [[stew]]s to the most sophisticated and complex [[haute cuisine]]s. Wine is often served with dinner. Sweet [[dessert wine]]s may be served with the [[dessert]] course. In fine restaurants in Western countries, wine typically accompanies dinner. At a restaurant, patrons are helped to make good food-wine pairings by the restaurant's [[sommelier]] or wine waiter. Individuals dining at home may use wine guides to help make food–wine pairings. Wine is also drunk without the accompaniment of a meal in [[wine bar]]s or with a selection of cheeses (at a wine and cheese party). Wines are also used as a theme for organizing various events such as [[festival]]s around the world; the city of [[Kuopio]] in [[North Savonia]], [[Finland]] is known for its annual Kuopio Wine Festivals (''Kuopion viinijuhlat'').<ref>{{Cite web|url=http://www.kuopiowinefestival.fi/|title=Kuopion Viinijuhlat » Kuopio Wine Festival|publisher=Kuopio Wine Festival|access-date=2020-07-25|language=fi|archive-date=26 July 2020|archive-url=https://web.archive.org/web/20200726025917/https://kuopiowinefestival.fi/|url-status=live}}</ref>

Wine is important in cuisine not just for its value as a drink, but as a flavor agent, primarily in [[stock (food)|stocks]] and [[braising]], since its acidity lends balance to rich [[Basic taste#Savouriness|savoury]] or [[sweet]] dishes.<ref>{{Cite web|url=https://www.webmd.com/a-to-z-guides/features/6-secrets-of-cooking-with-wine|title=6 Secrets of Cooking With Wine|website=WebMD|access-date=4 May 2020|archive-date=14 June 2020|archive-url=https://web.archive.org/web/20200614071208/https://www.webmd.com/a-to-z-guides/features/6-secrets-of-cooking-with-wine|url-status=live}}</ref> [[Wine sauce]] is an example of a culinary sauce that uses wine as a primary ingredient.<ref>{{cite book | url=https://books.google.com/books?id=bHp1GJk8IMcC&pg=PA15 | title=Parker's Wine Buyer's Guide, 7th Edition | publisher=Simon and Schuster | author=[[Robert Parker (wine critic)|Parker, Robert M.]] | year=2008 | page=15 | isbn=978-1-4391-3997-4}}</ref> Natural wines may exhibit a broad range of alcohol content, from below 9% to above 16% [[Alcohol by volume|ABV]], with most wines being in the 12.5–14.5% range.<ref>{{cite book |author=[[Jancis Robinson|Robinson, Jancis]] |title=The Oxford Companion to Wine |url=https://archive.org/details/oxfordcompaniont00janc |url-access=registration |edition=3rd |year=2006 |publisher=Oxford University Press|isbn=978-0-19-860990-2}} See ''alcoholic strength'' at p. 10.</ref> [[Fortified wine]]s (usually with brandy) may contain 20% alcohol or more.

=== Health effects ===

{{main|Health effects of wine}}
{{See also|Red wine headache}}
{{nutritionalvalue
| name = Red table wine
| kJ = 355
| fat = 0.0 g
| protein = 0.1 g
| carbs = 2.6 g
| sugars = 0.6 g
| alcohol = 10.6 g
| source_usda = 1
| noRDA = 1
| note = 10.6&nbsp;g alcohol is 13%vol.<br />100&nbsp;g wine is approximately 100&nbsp;ml (3.4&nbsp;fl oz.)<br />Sugar and alcohol content can vary.
}}

==== Short-term ====
{{Main|Short-term effects of alcohol consumption}}

Wine contains [[ethyl alcohol]], the chemical in [[beer]] and [[distilled spirits]]. The effects of wine depend on the amount consumed, the span of time over which consumption occurs, and the amount of alcohol in the wine, among other factors. Drinking enough to reach a [[blood alcohol concentration]] (BAC) of 0.03%-0.12% may cause an overall improvement in mood, increase self-confidence and sociability, decrease anxiety, [[Alcohol flush reaction|flushing of the face]], and impair judgment and fine [[motor coordination]]. A BAC of 0.09% to 0.25% causes [[lethargy]], [[sedation]], balance problems and blurred vision. A BAC from 0.18% to 0.30% causes profound confusion, impaired speech (e.g. slurred speech), staggering, dizziness and vomiting. A BAC from 0.25% to 0.40% causes [[stupor]], unconsciousness, [[anterograde amnesia]], vomiting, and death may occur due to [[respiratory depression]] and [[pulmonary aspiration|inhalation of vomit]] during unconsciousness. A BAC from 0.35% to 0.80% causes [[coma]], life-threatening respiratory depression and possibly fatal [[alcohol poisoning]]. The operation of vehicles or machinery while drunk can increase the risk of accident, and many countries have laws against [[drinking and driving]]. The social context and quality of wine can affect the mood and emotions.<ref>{{cite journal |last1=Danner |first1=Lukas |last2=Ristic |first2=Renata |last3=Johnson |first3=Trent E. |last4=Meiselman |first4=Herbert L. |last5=Hoek |first5=Annet C. |date=Nov 2016 |title=Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines |journal=Food Research International |volume=89 |issue=Pt 1 |pages=254–265 |doi=10.1016/j.foodres.2016.08.006 |pmid=28460912}}</ref>

==== Long-term ====
{{See also|Long-term effects of alcohol consumption}}
[[File:Possible long-term effects of ethanol.svg|thumb|left|Most significant of the possible [[Long-term effects of alcohol consumption|long-term effects]] of [[ethanol]], one of the constituents of wine. Consumption of alcohol by pregnant mothers may result in [[fetal alcohol spectrum disorder]]s.]]
The main active ingredient of wine is ethanol. A 2016 systematic review and meta-analysis found that moderate ethanol consumption brought no mortality benefit compared with lifetime abstention from ethanol consumption.<ref>{{cite journal |vauthors=Stockwell T, Zhao J, Panwar S, Roemer A, Naimi T, Chikritzhs T |date=March 2016 |title=Do "Moderate" Drinkers Have Reduced Mortality Risk? A Systematic Review and Meta-Analysis of Alcohol Consumption and All-Cause Mortality |journal=J Stud Alcohol Drugs |volume=77 |issue=2 |pages=185–98 |doi=10.15288/jsad.2016.77.185 |pmc=4803651 |pmid=26997174}}</ref> A systematic analysis of data from the Global Burden of Disease study found that consumption of ethanol [[Alcohol and cancer|increases the risk of cancer]] and increases the risk of all-cause mortality, and that the most healthful dose of ethanol is zero consumption.<ref>{{cite journal |last1=Griswold |first1=Max G. |last2=Fullman |first2=Nancy |last3=Hawley |first3=Caitlin |last4=Arian |first4=Nicholas |last5=Zimsen |first5=Stephanie R M. |last6=Tymeson |first6=Hayley D. |last7=Venkateswaran |first7=Vidhya |last8=Tapp |first8=Austin Douglas |last9=Forouzanfar |first9=Mohammad H. |last10=Salama |first10=Joseph S. |last11=Abate |first11=Kalkidan Hassen |last12=Abate |first12=Degu |last13=Abay |first13=Solomon M. |last14=Abbafati |first14=Cristiana |last15=Abdulkader |first15=Rizwan Suliankatchi |display-authors=29 |date=August 2018 |title=Alcohol use and burden for 195 countries and territories, 1990-2016: a systematic analysis for the Global Burden of Disease Study 2016 |journal=Lancet |volume=392 |issue=10152 |pages=1015–1035 |doi=10.1016/S0140-6736(18)31310-2 |pmc=6148333 |pmid=30146330 |last16=Abebe |first16=Zegeye |last17=Aboyans |first17=Victor |last18=Abrar |first18=Mohammed Mehdi |last19=Acharya |first19=Pawan |last20=Adetokunboh |first20=Olatunji O. |last21=Adhikari |first21=Tara Ballav |last22=Adsuar |first22=Jose C. |last23=Afarideh |first23=Mohsen |last24=Agardh |first24=Emilie Elisabet |last25=Agarwal |first25=Gina |last26=Aghayan |first26=Sargis Aghasi |last27=Agrawal |first27=Sutapa |last28=Ahmed |first28=Muktar Beshir |last29=Akibu |first29=Mohammed |last30=Akinyemiju |first30=Tomi}}</ref> Some studies have concluded that drinking small quantities of alcohol (less than one drink daily in women and two drinks daily in men) is associated with a decreased risk of [[heart disease]], [[stroke]], [[diabetes mellitus]], and early death.<ref name="Kee2014">{{cite journal |last1=O'Keefe |first1=JH |last2=Bhatti |first2=SK |last3=Bajwa |first3=A |last4=DiNicolantonio |first4=JJ |last5=Lavie |first5=CJ |date=March 2014 |title=Alcohol and cardiovascular health: the dose makes the poison...or the remedy. |journal=Mayo Clinic Proceedings |volume=89 |issue=3 |pages=382–93 |doi=10.1016/j.mayocp.2013.11.005 |pmid=24582196 |doi-access=free}}</ref> Ethanol consumption increases the risk of heart disease, [[high blood pressure]], [[atrial fibrillation]], and [[stroke]]. Some studies that reported benefits of moderate ethanol consumption erred by lumping former drinkers and life-long abstainers into a single group of nondrinkers, hiding the health benefits of life-long abstention from ethanol.<ref name="Kee2014" /> Risk is greater in younger people due to [[binge drinking]] which may result in violence or accidents.<ref name="Kee2014" /> About 3.3 million deaths (5.9% of all deaths) annually are due to ethanol use.<ref>{{cite web |title=Alcohol Facts and Statistics |url=http://www.niaaa.nih.gov/alcohol-health/overview-alcohol-consumption/alcohol-facts-and-statistics |url-status=dead |archive-url=https://web.archive.org/web/20150518081638/http://www.niaaa.nih.gov/alcohol-health/overview-alcohol-consumption/alcohol-facts-and-statistics |archive-date=18 May 2015 |access-date=9 May 2015}}</ref><ref>{{cite journal |last1=Streppel |first1=M. T. |last2=Ocke |first2=M. C. |last3=Boshuizen |first3=H. C. |last4=Kok |first4=F. J. |last5=Kromhout |first5=D. |year=2009 |title=Long-term wine consumption is related to cardiovascular mortality and life expectancy independently of moderate alcohol intake: the Zutphen Study |url=https://hal.archives-ouvertes.fr/hal-00477884/document |url-status=live |journal=Journal of Epidemiology & Community Health |volume=63 |issue=7 |pages=534–540 |doi=10.1136/jech.2008.082198 |pmid=19406740 |archive-url=https://web.archive.org/web/20190901083937/https://hal.archives-ouvertes.fr/hal-00477884/document |archive-date=1 September 2019 |access-date=1 September 2019 |doi-access=free}}</ref><ref>{{cite journal |last=Lindberg |first=Matthew L. |author2=Ezra A. Amsterdam |year=2008 |title=Alcohol, wine, and cardiovascular health |journal=Clinical Cardiology |volume=31 |issue=8 |pages=347–51 |doi=10.1002/clc.20263 |pmc=6653665 |pmid=18727003}}</ref>

[[Alcoholism|Alcoholism]] is the inability to stop or control alcohol use despite harmful consequences to health, job, or relationships; alternative terms include alcohol use disorder, alcohol abuse, alcohol dependence, or alcohol addiction.<ref>{{cite web |title=Understanding Alcohol Use Disorder {{!}} National Institute on Alcohol Abuse and Alcoholism (NIAAA) |url=https://www.niaaa.nih.gov/publications/brochures-and-fact-sheets/understanding-alcohol-use-disorder |url-status=live |archive-url=https://web.archive.org/web/20220721082849/https://www.niaaa.nih.gov/publications/brochures-and-fact-sheets/understanding-alcohol-use-disorder |archive-date=21 July 2022 |access-date=10 September 2022 |website=www.niaaa.nih.gov}}</ref><ref>{{cite book |author1=Jill Littrell |url=https://books.google.com/books?id=2k57AgAAQBAJ&pg=PA55 |title=Understanding and Treating Alcoholism Volume I: An Empirically Based Clinician's Handbook for the Treatment of Alcoholism: Volume II: Biological, Psychological, and Social Aspects of Alcohol Consumption and Abuse |date=2014 |publisher=Taylor and Francis |isbn=978-1-317-78314-5 |location=Hoboken. |page=55 |quote=The World Health Organization defines alcoholism as any drinking which results in problems}}</ref><ref>{{cite journal |last1=Hasin |first1=Deborah |date=December 2003 |title=Classification of Alcohol Use Disorders |url=http://pubs.niaaa.nih.gov/publications/arh27-1/5-17.htm |url-status=live |journal=Niaaa.nih.gov |volume=27 |issue=1 |pages=5–17 |pmc=6676702 |pmid=15301396 |archive-url=https://web.archive.org/web/20150318014903/http://pubs.niaaa.nih.gov/publications/arh27-1/5-17.htm |archive-date=18 March 2015 |access-date=28 February 2015}}</ref><ref>{{cite web |date=November 2013 |title=Alcohol Use Disorder: A Comparison Between DSM–IV and DSM–5 |url=http://pubs.niaaa.nih.gov/publications/dsmfactsheet/dsmfact.htm |url-status=live |archive-url=https://web.archive.org/web/20150518080640/http://pubs.niaaa.nih.gov/publications/dsmfactsheet/dsmfact.htm |archive-date=18 May 2015 |access-date=9 May 2015}}</ref><ref>{{cite journal |last1=Schuckit |first1=MA |date=27 November 2014 |title=Recognition and management of withdrawal delirium (delirium tremens). |url=http://www.escholarship.org/uc/item/08b9z9th |url-status=live |journal=The New England Journal of Medicine |volume=371 |issue=22 |pages=2109–13 |doi=10.1056/NEJMra1407298 |pmid=25427113 |s2cid=205116954 |archive-url=https://web.archive.org/web/20200213032901/https://escholarship.org/uc/item/08b9z9th |archive-date=13 February 2020 |access-date=26 June 2019}}</ref> and alcohol use is the third leading cause of early death in the United States.<ref name="Kee2014" /> No professional medical association recommends that people who are nondrinkers should start drinking wine.<ref name="Kee2014" /><ref>{{cite web |title=Alcohol and Heart Health |url=http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/Alcohol-and-Heart-Health_UCM_305173_Article.jsp |archive-url=https://web.archive.org/web/20160119121521/http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/Alcohol-and-Heart-Health_UCM_305173_Article.jsp |archive-date=19 January 2016 |publisher=American Heart Association}}</ref>

Excessive consumption of alcohol can cause [[liver cirrhosis]] and [[alcoholism]].<ref>{{cite web |author=Centers for Disease Control and Prevention |title=General Information on Alcohol Use and Health |url=https://www.cdc.gov/alcohol/quickstats/general_info.htm |url-status=live |archive-url=https://web.archive.org/web/20080918004654/http://www.cdc.gov/alcohol/quickstats/general_info.htm |archive-date=18 September 2008 |access-date=26 June 2008}}</ref> The [[American Heart Association]] "cautions people NOT to start drinking ... if they do not already drink alcohol. Consult your doctor on the benefits and risks of consuming alcohol in moderation."<ref>{{cite web |author=American Heart Association |title=Alcohol, Wine and Cardiovascular Disease |url=http://www.americanheart.org/presenter.jhtml?identifier=4422 |url-status=live |archive-url=https://web.archive.org/web/20080704110717/http://www.americanheart.org/presenter.jhtml?identifier=4422 |archive-date=4 July 2008 |access-date=26 June 2008}}</ref>

Although red wine contains more of the [[stilbene]] [[resveratrol]] and of other polyphenols than white wine, the evidence for a cardiac health benefit is of poor quality and at most, the benefit is trivial.<ref>{{cite journal |last1=Zeraattalab-Motlagh |first1=Sheida |last2=Jayedi |first2=Ahmad |last3=Shab-Bidar |first3=Sakineh |date=8 November 2021 |title=The effects of resveratrol supplementation in patients with type 2 diabetes, metabolic syndrome, and nonalcoholic fatty liver disease: an umbrella review of meta-analyses of randomized controlled trials |journal=The American Journal of Clinical Nutrition |volume=114 |issue=5 |pages=1675–1685 |doi=10.1093/ajcn/nqab250 |pmid=34320173 |doi-access=free}}</ref><ref>{{cite journal |last1=Barbería-Latasa |first1=María |last2=Gea |first2=Alfredo |last3=Martínez-González |first3=Miguel A. |date=7 May 2022 |title=Alcohol, Drinking Pattern, and Chronic Disease |journal=Nutrients |volume=14 |issue=9 |pages=1954 |doi=10.3390/nu14091954 |pmc=9100270 |pmid=35565924 |doi-access=free}}</ref><ref>{{cite journal |last1=Tomé-Carneiro |first1=J |last2=Gonzálvez |first2=M |last3=Larrosa |first3=M |last4=Yáñez-Gascón |first4=MJ |last5=García-Almagro |first5=FJ |last6=Ruiz-Ros |first6=JA |last7=Tomás-Barberán |first7=FA |last8=García-Conesa |first8=MT |last9=Espín |first9=JC |date=July 2013 |title=Resveratrol in primary and secondary prevention of cardiovascular disease: a dietary and clinical perspective. |journal=Annals of the New York Academy of Sciences |volume=1290 |issue=1 |pages=37–51 |bibcode=2013NYASA1290...37T |doi=10.1111/nyas.12150 |pmid=23855464 |s2cid=206223647}}</ref> Grape skins naturally produce resveratrol in response to fungal infection, including exposure to yeast during [[Fermentation (wine)|fermentation]]. White wine generally contains lower levels of the chemical as it has minimal contact with grape skins during this process.<ref>{{cite journal |last=Frémont |first=Lucie |date=January 2000 |title=Biological effects of resveratrol |journal=Life Sciences |volume=66 |issue=8 |pages=663–673 |doi=10.1016/S0024-3205(99)00410-5 |pmid=10680575}}</ref>