Polyphénols du vin: La chimie de la vie

Chemistry and wine stand as a symbiotic duo, being by turns, feeding then fed. For millenaries, man succeeded in taking advantage from the beneficial properties of this « natural » drink, for which he could, in turn, to ameliorate the processes for its production. Doing so, he discovered that sugar was transformed into alcohol by yeast and bacteria and understood that germs were causal agents of diseases he should protect himself from. More recently, chemists tried to deeply tackle the difficult question of structural elucidation of polyphenols and became fascinated by their astonishing biological properties. Aren't there all the needed curing molecules for next millenary diseases ?