Components of Wine

 

About 600 substances

 

Water 920 ml
Proteins 1 to 2 g/l
Carbohydrates 2 to 3 g/l 20 to 100 g/l (White)
Alcohol 75 to 160 g/l
- Ethyl
- Propyl
- Butyl
- Amyl
- Methyl
Mineral salts 1 to 3 g/l
- Potassium 0.7 to 1.6 g/l
- Magnesium 0.05 to 0.2 g/l
- Calcium 0.05 to 0.2 g/l
- Sodium 0.02 to 0.25 g/l
- Phosphate 0.1 to 0.2 g/l
- Silicon 0.07 to 0.2 g/l
Vitamins 1.5 to 3 g/l
- Thiamin (B1) 0.1 to 0.2 mg/l
- Riboflavin (B2) 0.1 to 0.2 mg/l
- Nicotinic acid (B3 ou PP) 0.7 to 0.9 mg/l
- Pantothenic acid (B5) 0.3 to 0.5 mg/l
- Pyridoxin (B6) 0.1 to 0.4 mg/l
- Rutin (P) 0.1 to 0.5 mg/l
Trace-elements 3 to 20 mg/l
- Iron 2 to 10 mg/l
- Copper 0.2 to 1 mg/l
- Zinc 0.1 to mg/l
- Manganese 0.5 to 3 mg/l
- Chrome 0.05 to 0.1 mg/l
Polyphenols 1.2 to 3 g/l
- Phenolic acid
- Flavono´ds
- Anthocyanins
- Flavanols (Procyanidols - Catechines)
- Resveratrols
- Coumarines
- Quinones
Mineral acids 0.08 to 0.2 g/l
- Tartric acid
- Malic acid
- Cinnamic acid
- Salicylic acid (aspirin) 0.03 to 0.05 g/l
Aldehydes ~ 20mg/l
 

In recent years numerous research studies, notably those conducted by Prof. Masquelier, have focused on the anti-oxidising effect of polyphenols, which help slow the aging of the cardio-vascular cells and the brain.

 

Concentration of polyphenols (resveratrol) in various red wines

Burgundy 7 mg/l
Oregon (USA) 6.2 mg/l
Bordeaux 6 mg/l
Beaujolais 3.5 mg/l
Australia 3.2 mg/l
South Africa 3 mg/l
Italiy 2.2 mg/l
South America 2 mg/l
 

In the past 15 years, the rate of mortality in Denmark has dropped by 30%, while alcohol consumption remained generally stable; in that figure, however, the proportion of wine rose from 17.3% to 30.2%.
(British Medical Journal; 5/95)

 

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