葡萄酒的营养（Wine nutrition）.docVIP

葡萄酒的营养（Wine nutrition） Wine belongs to the three low (low alcohol content, low sugar, low calorie, rich (three) rich amino acids, rich in vitamins, rich inorganic salt) wine. Nutrition Wine, mostly from Grape Juice, partly from juice fermentation. (1) the chemical composition of the Wine Wine general alcohol from 10% to 16%, with ethanol from fermented juice. The chemical constituents from Grape Juice. Now analysis content of more than 250. A variety of sugars containing glucose, fructose, glucose and other sugars are up, essential matter of the body. The organic acid containing tartaric acid, malic acid, succinic acid, citric acid, to maintain the acid-base balance of body material, can help digestion. The inorganic salt: Wine containing potassium oxide, Magnesium Oxide, it is equivalent to the proportion of alcohol in human muscle potassium magnesium ratio. The nitrogenous substances: General Wine average nitrogen content of about 0.05% ~ 0.027%, Wine containing protein 1 g / L, and containing 18 kinds of amino acids. Vitamin and vitamin substances: Wine contains thiamine, riboflavin, niacin, vitamin B6, vitamin B12, pantothenic acid, folic acid, biotin, vitamin C etc.. Vitamin substances such as inositol, p-aminobenzoic acid and choline and bioflavonoids etc.. The alcohol: alcohol content of 70 ml / L 180 ml / L. There is a small amount of higher alcohols, benzene ethanol etc.. Glycols, polyol, ester, acetal, these substances are formed Wine aroma and flavor substances. The tannin and pigment red Wine in tannin than white Wine, slightly bitter taste. Wine red pigment containing 0.4 g / L ~ 0.11 g / l.. In Wine, anthocyanins and tannins make Wine color bright red; but in the mature process, the contents of free anthocyanin decreased complex tannin anthocyanin formation, the red tile mature grape wine typical. With the increase of storage time of red Wine pale, white Wine is deep. (2) Wine nutritional value and medical and health care functions The nutritional valu