All of the time, you hear about the health benefits of red wine. But why is it so much better than red grape juice? The only difference is the fermentation process, but if the beneficial flavanoids and reservatrol is present in the raw grapes, it doesn’t seem that the fermentation process is necessary.

Can anyone explain this to me?
Well I wonder why red wine gets all of the publicity then? It’s almost like the wineries and vineyards are behind this. Or perhaps it is because scientists are just overly eager to find a link between the health of southern French residents and their diet?