Wine is food.
Wine is food, because it contains nutrients, which provide energy, and most of all micronutrients. To find out the nutritional value of a particular food, if 
usually the chemical composition for 100g. In the case of wine, an analysis should be made for 1 liters, and divide the result by three or two. We will get the composition for 33 ml or 50 ml, which is equal to the amount of wine usually consumed each day. The nutritional composition of wine:- Protein (between 1 a 2 g per liter), the protein deficiency in wine is in part the result of clarification, which the wine is subjected to during production and which process eliminates most of the proteins
– Carbohydrates (in the case of red wine, the amount of residual sugars (glucose and fructose) = 2-3 g per liter, in the case of white wines, they may be more numerous to 20 g / l in very fruity wines, and even 100 g / l in some liqueur wines).
– Fats (wine does not contain fats). The only risk is with grape seed, which, if crushed, could release any traces of oil in them.
– Fiber (chemical analysis cannot detect the fiber in the wine, although in fact, some grape fibers are soluble and liquid in wine)
– Water (1l of wine may contain a different proportion of water: 730 ml in sweet wine, 880 ml in white wine 11%, 920 ml in red wine 12%.
– alcohol (the average alcohol proportion is 75 g / l for wine 9%, 88 g / l for wine 11%, 96 g / l for wine 12% i 160 g / l for sweet wine). Besides ethyl alcohol, the wine contains small amounts of propyl alcohol, butyl and amyl, a small amount of methanol.
– Minerals: potassium (700-1600 mg), calcium (50-200 mg), magnesium (50-200 mg), sodium (20-250 mg), Phosphor (100-200 mg).
– Microelements: iron (2-10 mg), copper (0,2-1 mg), zinc (0,1-5 mg), mangan (0,5-3 mg). Wine can also contain undesirable micronutrients: aluminium, lead, arsenic - this is the result of, among others. the exhaust fumes of leaded petrol cars.
– Vitamins (traces B1, B2, B3, B5, B6)
– Polyphenols (concentration ranges from a few milligrams for white wines to 1,2 and even 3 g in red wines)
– Organic acids (tartaric, apple and salicylic)
– Other Substances: aldehydy (20mg / l), which with esters, alcohols and phenols, are volatile substances, responsible for the aromas. Substances that are less desirable may appear: sulfur, histamine, tire mine, serotonin, etc..
usually the chemical composition for 100g. In the case of wine, an analysis should be made for 1 liters, and divide the result by three or two. We will get the composition for 33 ml or 50 ml, which is equal to the amount of wine usually consumed each day. The nutritional composition of wine:- Protein (between 1 a 2 g per liter), the protein deficiency in wine is in part the result of clarification, which the wine is subjected to during production and which process eliminates most of the proteins– Carbohydrates (in the case of red wine, the amount of residual sugars (glucose and fructose) = 2-3 g per liter, in the case of white wines, they may be more numerous to 20 g / l in very fruity wines, and even 100 g / l in some liqueur wines).
– Fats (wine does not contain fats). The only risk is with grape seed, which, if crushed, could release any traces of oil in them.
– Fiber (chemical analysis cannot detect the fiber in the wine, although in fact, some grape fibers are soluble and liquid in wine)
– Water (1l of wine may contain a different proportion of water: 730 ml in sweet wine, 880 ml in white wine 11%, 920 ml in red wine 12%.
– alcohol (the average alcohol proportion is 75 g / l for wine 9%, 88 g / l for wine 11%, 96 g / l for wine 12% i 160 g / l for sweet wine). Besides ethyl alcohol, the wine contains small amounts of propyl alcohol, butyl and amyl, a small amount of methanol.
– Minerals: potassium (700-1600 mg), calcium (50-200 mg), magnesium (50-200 mg), sodium (20-250 mg), Phosphor (100-200 mg).
– Microelements: iron (2-10 mg), copper (0,2-1 mg), zinc (0,1-5 mg), mangan (0,5-3 mg). Wine can also contain undesirable micronutrients: aluminium, lead, arsenic - this is the result of, among others. the exhaust fumes of leaded petrol cars.
– Vitamins (traces B1, B2, B3, B5, B6)
– Polyphenols (concentration ranges from a few milligrams for white wines to 1,2 and even 3 g in red wines)
– Organic acids (tartaric, apple and salicylic)
– Other Substances: aldehydy (20mg / l), which with esters, alcohols and phenols, are volatile substances, responsible for the aromas. Substances that are less desirable may appear: sulfur, histamine, tire mine, serotonin, etc..
More about making house wine can be found on the WinoDomowe.info portal.
Found on google via phrases:
- recipe for wine from hawthorn and grapes
- fructose content in white wine
