There is an article in the Winter 2004 edition of the "American Wine Society
Journal" written by Paul V. DiGrazia, M.D. that compares the polyphenol
antioxidants in red and white wines to his "Wild Blue fortified blueberry
wine and his DiGrazia Vineyards Wind Ridge Seyval Blanc blend.

The wines were analyzed by Vinquiry which is a BATF-certified laboratory in
Windsor, California

In summary:

Sample type Polyphenols (mg/l)

DiGrazia Vineyards Wild Blue fortified blueberry wine 6236
Cabernet Sauvignon (3 brands sampled) 3400-3760
Merlot (3brands sampled) 2777-3260

DiGrazia Vineyards Wind Ridge Seyval Blanc blend 715
Chardonnay (11 brands sampled) 270-520
Pinot Grigio(2 brands sampled) 340-350
Chablis (3 brands sampled) 320-350

Dr. DiGrazia used "ethanol extraction" in which he immersed seeds and skins
of the fruit in a solution of ethanol. No details were supplied.

This got me thinking of experimenting by adding some blueberries to a small
trial batch of grape wine. I have heard that in the past, some have used
elderberries with grapes to give more color and body. Maybe we can concoct
a "Super" healthy wine - ha ha. I might even get brave and go for the
gusto and add elderberries, blueberries, pomegranate and cranberries to the
grapes. I should live forever - ha.

Has anyone experimented by adding any of the fruits to their grape wines and
what was the resulting taste?