Israeli scientists have found a way of preserving the polyphenols - the antioxidants that make red wine good for you - in white wine grapes. They do this by allowing the skins to ferment with the pulp for a relatively short time, around 18 hours and by the addition of a small amount of pure alcohol.
The wine produced is apparently similar to a dessert wine because because the added alcohol stops the grape from converting its sugars to alcohol. The technique apparently produces wine that looks and tastes the same as white wine but has the same antioxidant activity as red wine.
