[Narrator] Red wine,

it's a multi-billion dollar industry.

Vinophiles wax on about the look,

the smell,

the feel,

the taste,

but what's actually inside red wine?

For starters, volatile compounds

like 3-Isobutyl-2-Methoxy-Pyrazine

or IBMP.

It gives Cabernet-Sauvignon it's herbaceous,

green pepper aroma.

And of course, ethanol,

that magical mood-altering chemical makes you feel good

and then bad if you drink too much.

Ethanol is a product of fermentation.

When yeast eats the sugar in grapes,

they excrete carbon dioxide and ethanol.

All this stuff comes from grape juice,

but a lot of what's inside red wine

actually comes from the skins and seeds.

Malvidin 3-Glucoside, a pigment in grapeskin,

gives red wine its color.

Tannins are astringent molecules

that bind to salivary proteins

and make your tongue feel dry.

Resveratrol.

This anti-oxidant may actually

fight cancer and tame diabetes.

So go ahead,

have another glass.

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