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Photo by Isabella in Forchitta and Text from Wine Spectator

Red Wine made from Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz make for portent 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 destory useful probiotic bacteria, such as those that aid indigestion.

"There has been anecdotal evidence of wine's effectiveness at preventing things like traveler's diarrhea," which is caused by bacteria, said University of Missouri food microbiologist Azlin Mustapha. "(But) we wanted to see if we can confirm these previous reports by testing a variety of red wines and grape juices on food-borne pathogens." 

Mustapha tasted 11 different red wines on several strains of potentially harmful bacteria, among them Listera, E, coli and salmonella, as well as the probiotic lactobacillus and bifido bacteria, which aid digestion.

The scientists isolated each strain and then exposed the samples to concentrated forms of each wine. Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz provided a high inhibitory effect on the growth of all strains of harmful bacteria. A wine made from a blend of Grenache and Shiraz provided some inhibition, though not as much, as did a Tempranillo from Rioja. Zinfandel and a wine made from cherries exhibited no inhibitory propeties on the bacteria.

"The drier the wines, the higher the acidity and levels of polyphenols," explained Mustapha.

"These polyphenols are believed to be the main compounds responsible for killing the pathogens." Polyphenols are found naturally in red wine.

However, Mustapha cautioned against gulping down Merlot to stop harmful bacteria from spreading in your body. She said future tests on cell cultures will give a clearer indication regarding whether drinking red wine at the time of an infection results in suffering less severe effects. - Jacob Gaffney