The wine is an alcoholic drink based on grapes, more precisely from the fermentation of its juice. The first piece of evidence has been found inside jars dating around 8000 BC in Iran containing seeds with residues of tartaric acid. Wine is produced by fermenting crushed grapes and to get it, the use of different types of yeast is necessary which consumes sugars found in the grapes and convert them into alcohol and due to its natural chemical balance, there is no need to add any supplementary nutrients. Researchers discovered in the North of China some fermented drink dating from 7000 BC. In Europe, the wine started to be popular with the greeks who have contributed to the development of the |
viticulture around 4500 BC. In some situation, the word “wine” is used to define the higher alcohol content like apple wine, rice wine…
Essentially, the wine is an alcohol solution inside water and normally, the alcohol level is between 10% and 15% for a water content of 85%. The alcohol is principally of ethanol but we can also find glycerol, sorbitol and butylenes glycol.
It contents also:
- Sugars. Glucose, fructose between 0 to 4 g/L for dry wine until between 50 to 60 g/L for sweet wine.
- Acid. Tartaric, citric, acetic, lactic, malic, succinic, oxalic, boric, phosphoric, phenolic, benzoic, cinnamic.
- Phenolic. Tannin, anthocyan which are antioxydants for the red wine.
Studies demonstrated that red wine has health effects against cancer and cardiovascular disease for instance due to its high level of polyphenol, flavonoid and resveratrol. This last one has shown positive effects for cardio protective and chemo protective and it is produced by grape skins naturally.
Red wines from South of France and Sardinia in Italy possess a highest levels of procyanidins (2 and 4 times more than the others) compounded in grape seeds suspected for heart benefits. Procyanidin suppresses the synthesis of a peptide called endothelin-1 that constricts blood vessels.
In 2007, a study demonstrated that red and white wines are effective anti-bacterial agents against strains of streptococcus. In spite that laboratory and observational studies demonstrated a cardio protective effect, nothing official has been released yet about the benefits or risk of developing heart disease or stroke. Indeed, it possesses also a bad side on which the excessive consumption can cause or increase some diseases like cirrhosis of the liver.
Moreover, depending of the producers, the sulfur dioxide can be added in order to help preserve wine and its level can vary. Sulphite in wine is not a danger for us although some people with asthma for instance can have adverse reactions.
The other effect is on the brain. Some researchers concluded that some red wines can reduce the risk of Alzheimer disease like Cabernet Sauvignon and some can damage the hippocampus to a greater degree than other alcoholic drinks.
Cancer Epidemiology, Biomarkers and Prevention reported in October 2008 that moderate consumption can decrease the risk of lung cancer in men. At the end, in spite that some studies are still in progress, researchers recommend a moderate consumption of 1 or 2 glasses per day to benefit of its positive effects if not we can increase the risk of disease !!!
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