Orange Wine May Offer More Health Benefits Than White Wine

New research suggests that orange wine—white wine made with extended skin contact—may offer health benefits beyond traditional white wines.

A study published in the Journal of Agricultural and Food Chemistry found that orange wines contain significantly higher levels of polyphenols and antioxidants compared to conventionally produced white wines. These compounds, typically associated with red wines, develop during the maceration process when grape skins remain in contact with the juice.

The research analyzed 47 orange wines from Georgia, Italy, and Slovenia, finding antioxidant levels up to four times higher than in standard white wines.

Orange wine production involves fermenting white grapes with their skins, seeds, and sometimes stems for periods ranging from a few days to several months. This ancient technique, originating in the Republic of Georgia over 8,000 years ago, has experienced a modern revival among natural wine producers.