Wine
components
Nearly
one thousand components have up to now been identified.
Wine contains 85 to 90% water.
It also comprises ethyl acid resulting from yeasts
fermentation. All wine incorporate some acidity from organic
acids among which is tartric acid characteristic of grape.
The mineral composition of wine is special as it
contains potassium, calcium, magnesium, sodium, iron, sulfates,
phosphoruses, all of which necessary to cover daily needs
of human beings.
Potassium salts and sulfates are known to facilitate diuresis.
Wine also comprises polyols among which glycol which gives
the sweet taste. Wine contains a small amount of azoted
substances as well as 20 amineted acids among which proline
can be found.
It is surprising to notice that the concentration of amineted
acid in wine is very close to that of human blood!
Wine contains vitamins of the group B, and, above
all vitamin P which reinforces the cell-wall of capillary
vessels, lessening the risks of hemorrhage and oedema.
Wine also comprises more specific components which
give it its personality (aroma components) such as phenolic
components. The phenolic component is an element whose molecule
incorporates several phenolic functions among which are
phenolic acids, anthocyanes and tannin.
Click here for a graphical composition of wine
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