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Magazine Archives: Jan. 31 - Feb. 29, 2008

Wine & Health: Some Red Wines Help Kill Bacteria in Food, Study Finds

Jacob Gaffney
Issue: February 29, 2008


Red wines made from Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz make for potent bacteria killers, according to recent research. Not all red varieties were found to be helpful in killing harmful bacteria, but those that were did not destroy useful probiotic bacteria, such as those that aid in digestion.

For the full article, check out the new issue of Wine Spectator, on newsstands January 24, 2008.

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