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Vinotherapy, also written "Vinotherapie", describes a beauty therapy process where the residue of wine making (the pips and pulp) are rubbed into the skin. The pulp is claimed to have exfoliating qualities and to help reduce the signs of ageing.
The concept of vinotherapy was expanded by Mathilde and Bertrand Thomas. The French couple learned about the impact of grape seeds from the leading expert on grape and grapevine polyphenols Dr. Vercauteren. [1]
In 1995, Mathilde and Bertrand launched a line of Vinothérapie skincare products made from grape derived ingredients: Caudalie.
Vinotherapie makes use of the grape and the vine extracts to provide skincare treatments, with claimed anti-ageing action. Caudalíe was the first to stabilized and patent the extraction of Grape Seed Polyphenols (OPC), and use them in dermocosmetics.
There is a "Vinothérapie" spa hotel at La Rioja in Spain. [2]
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes are a non-climacteric type of fruit, generally occurring in clusters.
Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France.
Polyphenols are a large family of naturally occurring phenols. They are abundant in plants and structurally diverse. Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning garments.
Vitis vinifera, the common grape vine, is a species of flowering plant, native to the Mediterranean region, Central Europe, and southwestern Asia, from Morocco and Portugal north to southern Germany and east to northern Iran. As of 2012, there were between 5,000 and 10,000 varieties of Vitis vinifera grapes though only a few are of commercial significance for wine and table grape production.
Vitis rotundifolia, or muscadine, is a grapevine species native to the southeastern and south-central United States. The growth range extends from Florida to New Jersey coast, and west to eastern Texas and Oklahoma. It has been extensively cultivated since the 16th century. The plants are well-adapted to their native warm and humid climate; they need fewer chilling hours than better known varieties, and thrive in summer heat.
Pomace, or marc, is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit.
Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume. Grappa is a protected name in the European Union.
White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years.
Norton is grown in the Midwestern United States, the Mid-Atlantic States, and northeastern Georgia. DNA data are consistent with 'Norton' being a hybrid with ancestry including V. aestivalis and V. vinifera.
The açaí palm, Euterpe oleracea, is a species of palm tree (Arecaceae) cultivated for its fruit, hearts of palm, leaves, and trunk wood. Global demand for the fruit has expanded rapidly in the 21st century, and the tree is cultivated for that purpose primarily.
Grape juice is obtained from crushing and blending grapes into a liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as must. The sugars in grape juice allow it to be used as a sweetener, and fermented and made into wine, brandy, or vinegar.
The following outline is provided as an overview of and topical guide to wine:
Proanthocyanidins are a class of polyphenols found in many plants, such as cranberry, blueberry, and grape seeds. Chemically, they are oligomeric flavonoids. Many are oligomers of catechin and epicatechin and their gallic acid esters. More complex polyphenols, having the same polymeric building block, form the group of tannins.
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids.
The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, a shallow cup allowing one to see the color of the liquid in the dim light of a cellar. The color is an element in the classification of wines.
In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. What exactly constitutes ripeness will vary depending on what style of wine is being produced and what the winemaker and viticulturist personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape which will influence a wine's quality are essentially set so determining the optimal moment of ripeness for harvest may be considered the most crucial decision in winemaking.
Kvevri or Qvevri - also known as Ch'uri in Western Georgia - are large earthenware vessels used for the fermentation, storage and ageing of traditional Georgian wine. Resembling large, egg-shaped amphorae without handles, they are either buried below ground or set into the floors of large wine cellars. Kvevris vary in size: volumes range from 20 litres to around 10,000; 800 is typical.
Caudalie is a French skincare company that is specialized in vinotherapy. It is known for its skincare products crafted from the harnessed extracts of grapes and grapevines, and has since become known for its Vinotherapy Spas.
The Adrianna vineyard, planted at almost 5,000’ elevation in the Andes foothills, lies on the westernmost border of Tupungato Alto, Mendoza, Argentina, in a small district called Gualtallary. It belongs to the Bodega Catena Zapata. Being the highest vineyard in Mendoza, it benefits from the cooling effect of the Andes Mountains and intense sunlight resulting from extreme high altitude. The increased sunlight intensity due to altitude translates into thicker grape skins, because the grapevine attempts to protect its seeds from the sun. Grape skins are rich in tannins and polyphenols, the flavour-giving compounds in wine, explaining why the Adrianna Vineyard's high-altitude wines are so concentrated and capable of ageing. Also, because of the cool mountain climate, the wines from Adrianna have a certain type of minerality in the aromatics and palate that is not found in wines from other parts of Mendoza. The soils of Catena Zapata´s Adrianna Vineyard are composed of limestone and large pebbles that make them particularly well drained; the yields are naturally low and berries are small and concentrated Adrianna is possibly the world’s most studied vineyard. The Adrianna Vineyard is well known for its single parcel Chardonnay wines White Bones and White Stones. and its Malbec, which have been highly reviewed by world wine publications
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