Red wine extract

Red wine extract is a food ingredient derived from the skins, seeds, and stems of grapes used in winemaking. It is produced by extracting compounds from these grape residues, often using water or ethanol, and then concentrating the liquid. The extract contains various polyphenols, including anthocyanins and resveratrol, which contribute to its colour and potential health-related properties.

Manufacturers use red wine extract primarily as a natural colouring agent, imparting reddish-purple hues to foods. It can also function as an antioxidant, helping to preserve food quality and extend shelf life by preventing lipid oxidation. It is commonly found in processed meat products like ready meals and sauces, where it enhances visual appeal and colour stability.

Red wine extract is not listed as an authorised food additive on the UK Register of Food Additive Authorisations, meaning it is used as a flavouring or colouring under different regulations. Its primary components, polyphenols, are the subject of much research for their antioxidant properties. While some studies suggest potential health benefits associated with polyphenol consumption, such as cardiovascular support, the evidence from typical dietary intakes is not conclusive. EFSA has evaluated grape seed and skin extracts for various purposes, but specific evaluations for red wine extract as a whole ingredient are complex due to its varied composition.