All things being equal, white wine tends to have slightly more sugar than red wine. However, concerning calories, many nutritional charts do not differentiate between them based on their sugar content. Both wines are listed as containing 25 calories per ounce.
Red wine and white wine have health benefits, though red wine is arguably better for you. It is filled with antibiotics and can help curb your cholesterol and lower your blood pressure.
Wine is made through the fermentation of grapes or other types of fruit; around 99.9 percent of the world's wine is made from grapes. The process involves harvesting the grapes, crushing them, fermenting them, allowing the wine to age and then bottling it.
White wine has 25 calories per 1 ounce serving on average. The number of calories varies depending on the amount of sugar. The more sugar a wine contains, the more calories it has.
The calories in white wine come from alcohol and sugar, with alcohol containing nearly twice the calories. Alcohol has 7 calories per gram, while sugar and simple carbohydrates contain only 4 calories per gram.
A dry white wine is one that has been fermented to the point where most of its sugar is turned to alcohol. White wine can be fermented with its skin if it's from a pale-skinned grape, such as Pinot Blanc, or without its skin if it's from a dark-skinned grape.
Sauvignon blanc, pinot gris and pinot blanc are examples of dry white wines. Each of these wines is bottled in both the United States and abroad.
While drinking alcohol in excess may hurt your health, drinking red wine in moderation has many health benefits. A glass of red wine can protect against certain types of cancer, slow memory loss, fight weight gain and prevent cavities, according to Everyday Health.
Alcohol triggers many wine-induced headaches, particularly migraines, according to the American Headache Society. Another culprit may be chemicals like histamines, tyramine and sulfites that are present in both white and red wines.
Wine goes bad after opening from prolonged exposure to oxygen and the action of lactic acid-producing bacteria. Oxygen exposure oxidizes chemical components of the wine, while the bacteria ferment the wine in the same process used to produce wine vinegar.