Phenolic compounds, which exist in a grape's skin and seeds, affect wine in two ways, both of which are beneficial. Along with tannins, they contribute to the development of a wine's characteristics—adding flavor, color, aroma, and texture. And they're widely regarded as the stuff that makes wine good for you. Even the U.S. government, via the Department of Agriculture, has recognized the potential for healthful benefits from moderate wine consumption. Many doctors, scientists, and wine lovers agree that phenolic compounds are antioxidants, act in an anti-carcinogenic manner, and aid in lowering cholesterol. Red wine has a higher level of phenolic compounds than white wine—because reds are soaked in their skins and seeds—and far more than ordinary grape juice. So there you have it: yet another excuse to drink more wine.