the wine doctor story by dean kilby

WINE WAS ALWAYS GOOD FOR YOU.NOW IT MAY BE EVEN BETTER.

"Whether wine is a nourishing drink, a medicine or a poison is a matterof dosage."

– Paracelsus, 1493-1541, alchemist, astrologer, physician;Father of modern pharmacology and toxicology

Background

It is believed that the first ever grape wine was produced and consumed in Northern China approximately 9,500 years ago. Whether as a medicine or as a mixing medium for other medicines, Chinese doctors have used wine for its medicinal benefits for over 5,000 years.

Modern day medical science has now allowed for a more comprehensive understanding of wine’s health benefits. Wine has been shown to increase the levels of “good cholesterol” and decrease the levels of “bad cholesterol” in the blood; its been shown to act as an anticoagulant, preventing potential blockage of the arteries; contain potent antioxidant activity that protects the blood vessels from atherosclerosis; and

wine has powerful anti-inflammatory properties which is important to protect the body’s tissues from degenerative damage including infarction and tissue death. In fact, regular wine consumption has the potential to reduce death rates from vascular disease - such as heart disease and stroke, which are amongst the world's leading killers - by up to 50%!

It turns out that grapes, especially red grapes, amongst all fruit and food contains the highest concentrations of resveratrol. This unique aspectof grape wine, and the extraordinary properties of resveratrol, has been the interest of extensive scientific research over the past several years.

Resveratrol & its Benefits

The human body uses many complex biochemical pathways and reactions to function; but these reactions result in waste products such as free radicals (molecular compounds that contain anextra unpaired electron).

These free radicals are unstable and cause biological havoc (oxidative damage), which contributes significantly to degenerative diseases such as cancer, dementia, diabetes, vascular disease (including heart attack and stroke), macular degeneration (the most common cause of blindness in people over 65)and arthritis.

This is why there is now great interest in antioxidants of various types, because antioxidants slow down this deterioration caused by oxidation. The standard benchmark antioxidants that people consume are Vitamin C, Vitamin E, garlic and ginseng, which reduce oxidation by up to 20%.

The main antioxidants in wine are epicatechin,

quercetin and most importantly the polyphenol Resveratrol. These are amongst nature's most potent antioxidants and can reduce oxidation by up to 100%.These antioxidants occur mainly in the grape skinto protect it from disease, such as fungal infections, during a very moist vintage.The fermentation process of wine produces alcohol and liberates these antioxidants from the grape skin, making them available to protect our cells and body when consumed.

Resveratrol is the only naturally occurring substance that activates the Sirtuins, cellular proteins that enable cells to live longer by modulating cellular energetics. The Sirtuins have been implicated in influencing cellular processes such as ageing, inflammation, stress resistance, energy efficiency and alertness during low calorie situations.They can even control circadian rhythms(sleep clocks).

Reduces heart attacks and ischemicstrokes by up to 50%

Reduces bad cholesterol

Reduces dementia by up to 80%

Reduces insulin resistant diabetes by upto 50%

Reduces prostate cancer by up to 50%

Reduces cancer rates in general includinglung, ovarian, liver and bowel.

May enhance effectiveness of chemotherapy whilst reducing chemotoxicity

Significantly increases natural testosterone production

Possesses anti-ageing properties

Reduces high blood pressure

Reduces Parkinson’s disease andessential tremor

Reduces macular degeneration by up to 34%

Increases bone density, reducingosteoporosis risk

Assists with weight loss and management

May assist in the treatment of bronchial asthma

Reduces kidney and gall stones by up to 30%

Improves kidney blood flow, reducing renal failure

Reduces deep vein thrombosis by up to 50%

Reduces common colds by up to 85%

Contains many vitamins, minerals, trace elements, proteins and carbohydrates

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Wine as a delivery medium

Resveratrol can be consumed in the form of tablets or capsules and absorbed through the intestines.In this case the Resveratrol in the gut gets taken to the liver via the portal blood system and metabolized, leaving very little in the circulation to then reach the various cells of the body.

The best way to absorb Resveratrol is via the buccal mucosa (lining of the mouth), which allows for direct entry in to the blood stream. Absorption of Resveratrol via the buccal mucosa is several times better than intestinal absorption.

The normal resveratrol content of wine is 1-2 milligrams per litre for whites and 2-6mg/L for reds. The antioxidants in wine are not stored in the body, so it is regular consumption, in moderation, of wine that delivers a significant dose of resveratrol.

Moderate consumption can be defined as a standard 750ml bottle of wine each day, shared between two people, with women advised to drink a little less than men.

A case for Resveratrol Enhanced Wines

The health benefits of wine are due mainly to:

1. Alcohol content2. Salicylate content3. Antioxidant content

So to make wine healthier, the level of these three components in wine could be raised.However, raising the alcohol content markedly is not desirable because of the risk of alcohol abuse. Furthermore, if the alcohol content becomes too high the resultant beverage becomes a fortified wine (e.g. port, Muscat, tokay, brandy etc.). Raising the level of salicylic acid is not desirable either as it would make the wine bitter. An option is to raise the antioxidant content.

Resveratrol is the main antioxidant in wine.There have been many attempts to raise the resveratrol level of wine in the past.

The first strategy employed was to manipulate the vineyard by spraying it with water, causing the grapes to generate more resveratrol in order to deal with the threat of fungal infections. This was expensive, needed access to a lot of water and caused a lot of fungal infection of grapes so this avenue was abandoned.

Second, some researchers are using genetic manipulation to develop new varieties of Vitis vinifera grapes higher in resveratrol content, but this would require the engraftment of all vineyards over to these new varieties - a most expensive undertaking. Third, researchers have found ways to manipulate the winemaking process to raise the resveratrol level by adding in different enzymes at fermentation time to release more resveratrol from the grape skin. Unfortunately, more tannins and pigments are also released which make the resultant wine darker and taste of tannins.

The winemaking process can also be modified to change the fining and filtering processes so that less resveratrol in the wine is stripped out or removed.

If all these techniques are employed, at best the resveratrol level could be increased by 50%, so the resveratrol content in a normal white wine wouldgo from 1 mg/L to 1.5 mg/L and in a red wine from6 mg/L to 9 mg/L.

Although wine has inherent beneficial components and characteristics, the wine industry is strictly controlled to prevent the addition of exogenous additives or components to wine. Thus, it has not been possible to enhance many beneficial characteristics of wine and still be able to market a legitimate and approved wine.

The innovative development of the The Wine Doctor wines involves a process for increasing the level of resveratrol in wine whilst still meeting regulatory and accepted wine industry standards.

The health benefits of wine are due mainly to:

1. Alcohol content2. Salicylate content3. Antioxidant content

So to make wine healthier, the level of these three components in wine could be raised.However, raising the alcohol content markedly is not desirable because of the risk of alcohol abuse. Furthermore, if the alcohol content becomes too high the resultant beverage becomes a fortified wine (e.g. port, Muscat, tokay, brandy etc.). Raising the level of salicylic acid is not desirable either as it would make the wine bitter. An option is to raise the antioxidant content.

Resveratrol is the main antioxidant in wine.There have been many attempts to raise the resveratrol level of wine in the past.

The first strategy employed was to manipulate the vineyard by spraying it with water, causing the grapes to generate more resveratrol in order to deal with the threat of fungal infections. This was expensive, needed access to a lot of water and caused a lot of fungal infection of grapes so this avenue was abandoned.

Second, some researchers are using genetic manipulation to develop new varieties of Vitis vinifera grapes higher in resveratrol content, but this would require the engraftment of all vineyards over to these new varieties - a most expensive undertaking. Third, researchers have found ways to manipulate the winemaking process to raise the resveratrol level by adding in different enzymes at fermentation time to release more resveratrol from the grape skin. Unfortunately, more tannins and pigments are also released which make the resultant wine darker and taste of tannins.

The winemaking process can also be modified to change the fining and filtering processes so that less resveratrol in the wine is stripped out or removed.

If all these techniques are employed, at best the resveratrol level could be increased by 50%, so the resveratrol content in a normal white wine wouldgo from 1 mg/L to 1.5 mg/L and in a red wine from6 mg/L to 9 mg/L.

Although wine has inherent beneficial components and characteristics, the wine industry is strictly controlled to prevent the addition of exogenous additives or components to wine. Thus, it has not been possible to enhance many beneficial characteristics of wine and still be able to market a legitimate and approved wine.

The innovative development of the The Wine Doctor wines involves a process for increasing the level of resveratrol in wine whilst still meeting regulatory and accepted wine industry standards.

Resveratrol Molecular Structure

Resveratrol Chemical Formula

C14H12O3

"Wine is the thinking person’s health drink."

– Dr. Philip Norrie

Invention of R.E.W.

Dr. Philip Norrie invented Resveratrol Enhanced Wine in 2006 and shortly thereafter founded The Wine Doctor label. Dr. Norrie gained his medical degree from the University of New South Wales in Sydney, Australia, and also completed a PhD on the history of wine as a medicine.

To date, Dr. Norrie has published more than 18 books and articles related to wine, and after more than 30 years in general practice was compelled to create a wine that had the potential of fulfilling its promise as a truly preventative medicine.

Dr. Norrie combined his medical expertise and winemaking knowledge to enable the development of the world’s first, full strength, patented Resveratrol Enhanced Wine. The Wine Doctor R.E.W. process meets Australian food standards and wine-labelling requirements because resveratrol is a natural grape product and the enhanced resveratrol is itself also naturally derived.This means that for the first time white wine lovers can now also achieve the same level of resveratrol intake per glass as red wine drinkers.

Products of The Wine Doctor label

Premium R.E.W. “Elysium Series” (current)2015 Shiraz, South Australia

Standard R.E.W. (current) 2015 Shiraz, Barossa Valley, South Australia

Made with fruit from our own Barossa Valley vineyard, this wine exhibits ripe plum fruit with a touch of oak complexity giving notes of spice, plum and chocolate. The flavors of ripe plum continue to the palate with spice and chocolate evident.This Shiraz is balanced by firm but ripe tannins making the wine approachable immediately.

Alcohol content 14.0%Vol.Wine maker – Brian LightConsume 1-4 glasses per day.Resveratrol concentration: up to 100x that of standard wines (verified by an independent research institute)

Concentrated R.E.W. (current)ResElixir

A more concentrated and convenient version of the original Resveratrol Enhanced Wines. Made from 100% Australian red wine, totally natural, produced and bottled in Australia. The 30mLs of wine in each bottle contains the equivalent amount of Resveratrol contained in up to 10 normal bottles (750mL) of wine. ResElixir was developed for people who do not want to consume the standard amount of wine but still receive the health benefits of Resveratrol. Absorbed the most efficient way, via the lining of the mouth, ResElixir is the perfect Resveratrol delivery system. Production of ResElixir is subject to the same stringent requirements as all Australian wine products imposed by the Australian Grape & Wine Authority (AGWA).

Each box contains 30x 30mL bottles.Alcohol content 13.8%Vol.Consume 1-2 bottles per day.

Premium R.E.W. “Elysium Series” (current)2015 Shiraz, South Australia

Standard R.E.W. (current) 2015 Shiraz, Barossa Valley, South Australia

Made with fruit from our own Barossa Valley vineyard, this wine exhibits ripe plum fruit with a touch of oak complexity giving notes of spice, plum and chocolate. The flavors of ripe plum continue to the palate with spice and chocolate evident.This Shiraz is balanced by firm but ripe tannins making the wine approachable immediately.

Alcohol content 14.0%Vol.Wine maker – Brian LightConsume 1-4 glasses per day.Resveratrol concentration: up to 100x that of standard wines (verified by an independent research institute)

Concentrated R.E.W. (current)ResElixir

A more concentrated and convenient version of the original Resveratrol Enhanced Wines. Made from 100% Australian red wine, totally natural, produced and bottled in Australia. The 30mLs of wine in each bottle contains the equivalent amount of Resveratrol contained in up to 10 normal bottles (750mL) of wine. ResElixir was developed for people who do not want to consume the standard amount of wine but still receive the health benefits of Resveratrol. Absorbed the most efficient way, via the lining of the mouth, ResElixir is the perfect Resveratrol delivery system. Production of ResElixir is subject to the same stringent requirements as all Australian wine products imposed by the Australian Grape & Wine Authority (AGWA).

Each box contains 30x 30mL bottles.Alcohol content 13.8%Vol.Consume 1-2 bottles per day.

Organisation

Dr. Philip NorrieMBBS, MD, MA, MSc, MSocSc(Hons), PhD

General Practitioner,(37 years), Sydney.

Conjoint Senior Lecturer,Faculty of Medicine, University of New South Wales.

Vice Chairman,Medical Advisory Committee, Northern Cancer Institute, Sydney.

Inventor & Joint Patent holder, Resveratrol Enhanced Wines – R.E.W.

Co Owner, The Wine Doctor label.

Tony YewJP

Managing Director,Nodens Group Pty Ltd

30 years of experience in investment consulting and international trade (South East Asia and Australia).

Previous business success owning radiology and medical services companies, as well as Australia's largest direct to consumer supplements company.

Joint Patent Holder,Resveratrol Enhanced Wines - R.E.W.

Co Owner, The Wine Doctor label.

Contact

Dean Kilby

Sales & Marketing Manager,The Wine Doctor & R.E.W.

M: +61 499 791 949

E: [email protected]

Nodens Group

2013 NSW Export Awards Finalist - Export Councilof Australia.

Nodens Group is an Australian wine producer with offices in Sydney, Guangzhou City, as well as warehouses and a showroom in the Free Trade Zone near Huangpu port, Guangzhou.

Our wine operations are concentrated in South Australia, including offices and vineyards in McLaren Vale and the Barossa Valley.

www.winedoctor.com.au

www.nodensgroup.com

the wine doctor story by dean kilby

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