White wine
White wine is a beverage obtained through the alcoholic fermentation of grape must (Vitis vinifera, family Vitaceae), generally with the skins separated before or during the early stages of fermentation.
It consists mainly of water and ethyl alcohol, together with organic acids, aromatic compounds, small amounts of residual sugars, minerals and polyphenols.
Its alcohol content varies depending on the wine, but is generally around 10–14% vol.
Its nutritional value is limited: it is not a significant source of fibre, protein or vitamins, while most of its energy comes from alcohol.
During cooking, some of the alcohol evaporates, but the amount remaining depends on temperature, cooking time and preparation method; it should therefore not be assumed that all alcohol is completely removed.
Wine may contain sulfites, which are naturally produced during fermentation and are also commonly used to limit oxidation and microbial spoilage.
Calories
White wine provides approximately 70–85 kcal per 100 ml, with variations mainly depending on alcohol content and residual sugars.
Uses in Food
It is used for deglazing, marinating and flavouring risottos, sauces, fish, meat, vegetables and many savoury dishes.
Its acidity helps balance rich or fatty flavours and assists in deglazing cooking juices and browned residues.
During reduction, water and part of the alcohol evaporate, while acids and aromatic compounds become more noticeable in the finished dish.
It is also used in sauces, stocks, marinades, desserts and preserved preparations.
Uses in Cosmetics
White wine itself is not a particularly common cosmetic ingredient.
Cosmetic formulations more often use grape extracts, polyphenols, grape water and vine-derived ingredients, especially in creams, serums and antioxidant or conditioning products.
Products inspired by vinotherapy may use wine- or grape-derived ingredients, but ordinary food-grade wine should not be considered equivalent to a standardised cosmetic ingredient.
Its alcohol content may also be irritating or drying to some skin types, particularly at higher concentrations.
Allergens
Wine may contain sulfur dioxide and sulfites. In the European Union, these must be declared as allergens when present above the applicable regulatory threshold.
If the label explicitly states “contains sulfites”, the Tiiips “Cons” classification can therefore be Allergen.
Assessment
An ingredient valued mainly for its aromatic, acidic and technological properties in cooking, but with limited nutritional value and the presence of alcohol.
Ingredient verdict: a useful culinary flavouring ingredient, but nutritionally limited and worth considering for its alcohol content and possible presence of sulfites.
Cons: alcohol; Allergen if sulfites are present
