Scientists reveal four new discoveries about how beer and wine actually affect your body

 Beer and wine have been part of human life for thousands of years, but scientists are still discovering how these drinks affect our bodies, taste buds and even gut bacteria. A new group of studies published in the Journal of Agricultural and Food Chemistry reveal four fascinating new findings.

Sulfites are common preservatives added to wine to keep it fresh and stop bacteria from growing. But could they also affect the bacteria inside your gut? A Spanish team led by Edgard Relaño de la Guía explored this question using a lab model of human digestion.

The researchers found that when sulfites are added on their own, they can reduce the number of helpful gut bacteria. However, when those sulfites are part of real wine, which also contains healthy plant compounds called polyphenols, the effect is much smaller.

This suggests that wine’s natural ingredients may help protect the gut from any negative impact.

That dry, puckering feeling you get when sipping red wine comes from compounds called tannins. Damian Espinase Nandorfy and his team found that tannins can temporarily block small water channels in your tongue and mouth.

When that happens, your mouth produces less saliva and loses moisture, creating the "dry" or astringent sensation that wine drinkers know so well.