Wine is not just a solution of water and alcohol, it has rich connotations:
A.80% is water. This is pure water in the biological sense, which is directly drawn from the soil with vines.
B 9.5- 15% ethanol, which is the main alcohol. After sugar fermentation, it is slightly sweet, giving wine an aromatic taste.
C. acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; Some are produced by alcohol fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These main acids play an important role in the acidic flavor and balanced taste of wine.
D. phenolic compounds. 1 to 5 grams per liter, mainly natural red pigments and tannins, which determine the color and structure of red wine.
E. 0.2 to 5 grams of sugar per liter. Different kinds of wine have different sugar contents.
F. Aromatic substances (hundreds of milligrams per liter) are highly volatile and varied.
G. amino acids, protein and vitamins (c, B 1, B2, B 12, PP). They will affect the nutritional value of wine.
Therefore, moderate drinking is beneficial to human health, which can protect blood vessels, prevent arteriosclerosis and lower cholesterol.