Clara Grape Nutritional value of wine
Wine is a beverage made from fermented fresh grapes. In addition to the nutrients of the grape fruits, it also contains beneficial ingredients produced during the fermentation process.
Nutrition per 100 grams of white wine: energy 66 kcal, protein 0.1 g, thiamine 0.01 mg, riboflavin 0.04 g, potassium 35 mg, sodium 1.6 mg, calcium 18 mg, magnesium 3 mg, iron 2 mg, manganese 0.01 mg, zinc 0.02 mg, copper 0.06 mg, phosphorus 2 mg, selenium 0.06 μg.
Nutrition per 100 grams of red wine: energy 74 kcal, protein 0.1 g, thiamine 0.04 mg, riboflavin 0.01 g, potassium 27 mg, sodium 1.7 mg, calcium 20 mg, magnesium 8 mg, iron 0.2 mg, manganese 0.04 mg, zinc 0.08 mg, copper 0.02 mg, phosphorus 4 mg, selenium 0.11 μg. In addition, it also contains various sugars, organic acids, amino acids, vitamins, polyphenols, inorganic salts, etc. These ingredients are necessary for the human body and are indispensable for maintaining the normal growth and metabolism of the human body. In particular, the phenolic substance resveratrol contained in wine has been studied in recent years. It has antioxidant, anti-aging, and preventive properties. coronary heart disease , anti-cancer and anti-cancer effects.
Medicinal value of wine
Traditional Chinese medicine believes that the nature and flavor of wine are: sweet, pungent and warm. Enters the liver, spleen and heart meridians. It has the effects of increasing appetite, exciting and strengthening, eliminating fatigue, stopping bleeding and diuresis. Mainly used to treat loss of appetite, weakness in limbs, mental drowsiness, insomnia, and difficulty in urination.
The medicinal mechanism of wine
1. Wine contains sugar, alcohols, organic acids, inorganic salts, vitamins and other nutrients, which have different benefits for human development.； 2. White wine has a strong bactericidal effect. Mainly organic acids such as malic acid and tartaric acid in wine. Fish, shrimp, shellfish and other seafood often contain E. coli. Can be killed by organic acids in wine. therefore. Eating seafood and drinking white wine can prevent food poisoning.
3. Wine contains antioxidant ingredients and rich phenolic compounds, which can prevent arteriosclerosis and platelet aggregation, protect and maintain the normal physiological functions of the cardiovascular and cerebrovascular systems, and play a role in protecting the heart and preventing strokes.；
4. Red wine can also improve your beauty. can make people nerve Exciting, relaxing muscles and activating blood circulation, nourishing blood, appetizing and strengthening the spleen, calming the nerves and strengthening the brain, soothing skin Fair and tender. French beauty experts believe. The polyphenols in red wine have antioxidant effects, resist skin wrinkles, sagging, anti-aging, and make the skin smooth and toned.
5. Red wine contains more antioxidants, which can eliminate or resist oxygen free radicals, so it has the effect of anti-aging and preventing disease. Regular drinking can also prevent Alzheimer’s disease.；
6. Grape skins contain resveratrol, which has the best anti-cancer properties among hundreds of plants commonly eaten by humans. This ingredient prevents normal cells from becoming cancerous and inhibits the spread of cancer cells. Red wine is brewed from the whole grape fruit, so it is a preventive cancer Excellent product.
wine prescription
1 Take 15 ml of red wine in the morning and evening or drink 10 to 15 grams each time, 2 to 3 times a day. It can replenish qi and blood, strengthen waist and kidneys, and treat anemia , thrombocytopenia, granulocytopenia.
2. Weakness after illness: Chew 30 grams of raisins in the morning and evening, or drink 30 ml of wine.
3. Soak 3 grams each of grapes and ginseng in white wine for 3 to 5 days, then take it orally or rub it on the palms of your hands or waist and spine to help strengthen your bones.
Attached is how to make homemade wine
1. broken. Rinse the ripe red grapes with clean water, remove the stems, green grains, moldy grains, broken grains, etc., put them into a sterilized container (small tank), and squeeze or mash them with your hands. However, before operation, your hands, wooden sticks, containers, etc. must be washed once with potassium permanganate water and then rinsed with water before operation to prevent contamination by miscellaneous bacteria. At the same time, be careful not to use iron, copper and other metal tools and containers (or use a clean aluminum spoon and sterilize it in a cup) to mash the grapes.
2. Fermentation. Fermentation is the production of alcohol and carbon dioxide from the sugar in the grape skin juice through the action of yeast. The pre-fermentation process of red wine is that the skin juice is mixed together. The yeast has been incorporated into the juice when the grapes are broken. Because yeast exists in the white frost on the grape skin, homemade wine does not need to be added during fermentation.
The best fermentation temperature is 15~25℃, and should not exceed 35℃. However, fermentation in small containers can easily dissipate heat, and it can generally reach no more than 32℃.
After the skin juice is put into the container, fermentation can usually begin after one day. The liquid surface is calm at first, and weak carbon dioxide bubbles are produced at this time, indicating that the yeast has begun to reproduce. After 2 to 3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a cap. When you taste the juice, the sweetness gradually decreases and the wine taste increases.
During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. This not only prevents the grape skins from growing mold and becoming sour, but also soaks the pigments on the skins into the juice and discharges CO2, allowing the yeast to obtain oxygen and making the fermentation more vigorous.
After the climax, the fermentation momentum begins to weaken. At this time, sugar can be added. The sugar is dissolved with the original grape wine instead of adding the hydrated sugar. After the white sugar is completely dissolved, the fermentation continues in the container. Finally, the carbon dioxide is released until it is weak and almost calm. The alcohol smell is very strong and the sugar content is reduced to less than 1%. The juice begins to become clear, which is the end of the fermentation. Press and separate the skin juice.
3. press. The pressing method is to use a clean cloth bag or gauze to squeeze or twist, and the red wine liquid will flow out, which is called Yuanjiu.
4. add egg Clear and clear. Add approximately one egg white to 30 ml of original grape wine. The method is to beat the egg white into a foamy state, stir it thoroughly with a small amount of wine, then add it to the wine, stir it thoroughly and let it sit until the wine liquid is clear and transparent, and discard the sediment.
5. Adding sugar to wine. Most people's habit is that wine should be sweet. Therefore, the wine needs to be mixed with sugar. The amount of sugar added is about 12~14%. When dissolving the sugar, the original wine must be stirred to dissolve.
In this way, a red wine with a strong "rose" aroma, sweet and sour taste is made, but if it is stored in a container for 2 months, the flavor of the wine will be more mellow.
