Red wine

Red wine is made from red grades of grapes. The special production technology provides transition of anthocyans (dyes in plants) in a must thanks to what the saturated color of drink is rendered from berries. Spice and tartness give to aroma of red wine tannins with which these wines are rich. It is proved that red wines are a source of some amino acids and vitamins. In total there are more than 4000 types of this drink.

Different wine brands assume various endurance. It is necessary to mature dry and semisweet vintage table wines three years while strong and sweet fortified wines maintain longer – up to 5 years.

Red wine demands special storage conditions. Cool and dry basements where bottles with wine should be held in horizontal position become ideal option for drink. Observance of so simple rules prevents drying of a stopper and interferes with penetration of air into a bottle. Otherwise the probability of transformation of sound wine into vinegar is high.

Nutrition value, structure and caloric content of red wine

Red wine richly macro - and microelements. It is counted that contain in one glass of this drink:

• 190 g of potassium;
• 18 mg of magnesium;
• 12 mg of calcium;
• 6 mg of sodium;
• 0,21 mg of zinc;
• 0,017 mg of copper;
• 0,3 mkg of selenium;
• 0,69 mg of iron.

Content of alcohol in one glass makes about 15,9 g.

Caloric content of red wine makes about 85 Kcal on 100 g and is one of the lowest among alcoholic beverages.

Advantage of red wine

Spoke about medicinal properties of this noble drink already several thousands years ago. Ancient Egypt, Mesopotamia and China wrote out it the patient as medicine. Hippocrates noted antiseptic, soothing and diuretic properties of red wine.

In spite of the fact that influence of drink on health still remains a subject of discussions, the advantage of red wine at its use in reasonable dosages is undoubted.

Vitamin-rich and useful elements the structure of wine along with contents in it natural antioxidants – flavonoids – allows to call drink an effective remedy at prevention of oncological diseases. Moreover, there are researches confirming advantage of red wine at treatment of cancer diseases of blood and a mammary gland. The matter is that the use of drink simply destroys cancer cells.

Red wine contains natural phytoalexin – resveratrol, the effect of which reception is various: first, this substance reduces risk of development of diseases of the cardiovascular sphere and reduces probability of a recurrence of a myocardial infarction; secondly, resveratrol, and it is proved by various researches, protects organism cells from pathogenic influence x-ray and sunshine; thirdly, substance liquefies blood, interfering with pasting of thrombocytes and, as a result, formation of blood clots.

The advantage of red wine at prevention of atherosclerosis is caused by its ability to bring so harmful cholesterol out of an organism.

Red wine is recommended to be taken at an essential loss of blood, anemia, avitaminosis.

At treatment of catarrhal diseases reception of the drink made on the basis of red wine will be useful. For this purpose 50 g of the warmed-up wine dilute with mineral water in the same volume then add black pepper, nutmeg, cinnamon and a spoon of honey. It is necessary to take medicine on 3 times a day not less than 3 days. Besides, warm red wine proved at treatment of tuberculosis, and cool it is useful at a diarrhea in connection with the knitting properties of drink.

At sleeplessness specialists recommend to use 30 g of sweet or semisweet red wine before going to bed. However this procedure should not have constant character as the probability of emergence of accustoming is high.

Harm of red wine

Only at observance of the ordered dosage it is possible to avoid estimated harm of red wine. Otherwise the probability of emergence of undesirable effects is high. So, regular and overconsumption of drink in the doses exceeding 50 g is capable to provoke development of cancer tumors of a throat and mouth, especially when the excessive use of wine is followed by smoking.

With an excess weight it is also best of all for persons to refuse drink as red wine considerably increases appetite.

Besides, harm, most likely, will bring red wine to those who personally faced a stomach hyperoxemia, various diseases of a pancreas, liver, and also to persons with an ulcer of a duodenum and stomach.

Content of polyphenol in red wine is capable to cause migraine attacks, and availability of sulfur dioxide – suffocation why to asthmatics drink is contraindicated.

Even in the absence of contraindications the dosage which is not exceeding 50 g is considered optimum.