From bench to bar side: Evaluating the red wine storage lesion

• Published in: Open life sciences 2021-08, Vol.16 (1), p.872-883
• Main Authors: Klaschik, Sven, Ellerkmann, Richard K., Gehlen, Jennifer, Frede, Stilla, Hilbert, Tobias
• Format: Article
• Language: English
• Subjects: antioxidants; Hep G2 cells; perioperative care; resveratrol; transfusion; wine
• ISSN: 2391-5412; 2391-5412
• DOI: 10.1515/biol-2021-0089

Vitally essential red fluids like packed cells and red wine are seriously influenced in quality when stored over prolonged periods. In the case of red cell concentrates, the resulting has particular significance in perioperative medicine. We hypothesized that, in contrast, aging rather improves the properties of in several ways. A translational approach, including (I) experiments, (II) a randomized, blinded crossover trial of acute clinical effects, and (III) a standardized red wine blind tasting was used. Three monovarietal wines (Cabernet Sauvignon, Chianti, Shiraz) in three different vintages (range 2004–2016), each 5 years different, were assessed. Assessments were performed at a German university hospital (I, II) and on a garden terrace during a mild summer evening (III). Young wines induced cell stress and damage while significantly reducing cytoprotective proteins in HepG2 hepatoma cells. Sympathetic activity and multitasking skills were altered depending on wines’ ages. Hangovers tended to be aggravated by young red wine. Aged variants performed better in terms of aroma and overall quality but worse in optical appearance. We found no evidence for a . However, we plead for consensus-based guidelines for proper storage, as it is common in clinical medicine.