A new study conducted by the researchers from Technion, the Israeli Institute of Technology revealed that it is possible to strengthen the anti-oxidant content of white wine in order that it has the same healthy properties present in red wine.

Red wine contains higher levels of antioxidants known as ‘polyphenols,’ which are believed to lower cholesterol level, protect heart and avert cancer.

But, white wine does not have the similar properties because it is not made by fermenting skins of grapes.

The study researchers discovered that by preserving squeezed grapes in the presence of pure alcohol for around 18 hours before removing the skins could boost the polyphenol content of white wine by six times.

The method develops wine, which looks and tastes the same as regular white wine but has the same antioxidant action as red wine.

Professor Michael Aviram, a researcher at Technion’s Faculty of Medicine, stated, “By using wine-derived alcohol we were able to extract the grape polyphenols very rapidly during white wine preparation.”

“There has been an incredible response from those that have heard about the research, with many thinking of taking up drinking white wine more seriously,” Prof. Aviram added.

The new wine is likely to be on sale in the US market by the end of the year.