With the development of science and technology, the medical value of wine has gradually been paid attention to by people. In the "Compendium of Materia Medica," Li Shizhen, a pharmacologist in the Ming Dynasty in China, recorded that wine had the effect of "warming kidney, staying in color, and being cold-resistant". The development of modern science and continuous improvement of testing methods have confirmed that about 500 compounds are present in wine, including sugars, minerals, vitamins, amino acids and other nutrients and alcohols, esters, acids, aldehydes Compounds such as ketones, terpenes, phenols, etc., although their content is modest, the interactions that are mixed together make the wine's material structure very complicated and therefore have higher health care. value. The wine is fermented from pure grape juice. The natural acidic substances of the grape juice are all dissolved in the wine. Its acidity is close to the acidity of the stomach (PH2-2.5). Therefore, the wine, as a good companion, can help the digestion and absorption of rib protein. If you drink wine before eating, you can also promote the secretion of large amounts of pancreatic secretions, thereby enhancing the digestion and absorption of food in the gastrointestinal tract. Especially the middle-aged and the elderly can enhance their digestive function, which is very beneficial to the body. Wine contains more phenolic compounds such as anthocyanins, procyanidins, and tannins. These substances have obvious effects on dilating blood vessels and enhancing vascular permeability. These substances are richer in red wine than white wines. Each bottle of 750ml Cabernet Sauvignon contains 500-1000mg of cardiovascular health substances. Modern medicine points out that the chief culprit in cardiovascular disease is high levels of cholesterol and lipids in the blood. The human body contains a high-density lipoprotein that transports cholesterol from the blood vessels into the liver and converts it into hormones that are useful to the body. The excess is excreted from the stool. Drinking a moderate amount of wine, especially red wine, can increase high-density protein in the body and reduce blood cholesterol and lipid levels, thus reducing atherosclerosis and heart disease. As an ordinary consumer, how to buy wine? Concerned about those quality problems? 1, we must first understand the contents of the trademark label The national requirements on the wine bottle marked with the product name, ingredient list, net content, pure juice content , alcohol, sugar, plant name, site, production date, shelf life, product standard code and so on. General trademark labels must indicate the above content. If there are incomplete labels or do not indicate the date of manufacture, the name of the factory, or the address of the factory, it may be a counterfeit product. 2. Observe the color of the wine. If the wine is clear and transparent, there is no sedimentation and turbidity. It is a good wine; otherwise, it indicates that the quality of the wine is problematic and should not be purchased. 3, from their own hobbies to choose wine wine wine according to its sugar content of sweet, semi-sweet, dry, semi-dry type of points, according to the color red, white, pink and the difference. High-grade red wine, the wine is clear and transparent, shiny, rich and pleasing, taste soft and pleasant, long aftertaste, typical strong, general dry red wine alcoholicity between 11-12 degrees. High-grade white wines are generally yellowish green, clear and transparent, shiny, fruity, and full of pleasing espresso. The liquor quality is generally around 12 degrees. 4, the preservation of wine Wine loaded in the bottle, like humans will mature and aging, so it was described as "living wine." Unlike brandy, the older the wine is, the better it is. Under different conditions, the wine's growth process can be divided as fast or slow. Therefore, how to store has become an important issue. Temperature is very important. If it exceeds 20°C, the top wine will reach its peak within 10 years and begin to age. If it stays below 18°C, the fine wine reception will enter into a good situation after 10 years. Mature wine drink comes with another kind of smoothness. If a bottle of wine is placed at a room temperature of 30-35°C, the wine will be aged, the color will become obsolete, the taste will be turbid, the alcohol content will increase, and the wine taste will become mediocre in no more than three or four months. Humidity is also important. Humidity will affect the status of cork stoppers, and whether or not air infiltration destroys the quality of drinking wine. The bottle must be played horizontally, that is, let the wine touch the water pine so that it will not shrink. But that is only the internal end is effective, and the outer end is still affected by the humidity of the environment. The optimum humidity is 70-75%, less than 40%, the dry shrinkage of the pine will increase, and the wine will soon deteriorate. In general, low humidity and high temperatures are the culprits in the murder of fine wine. Brightness: Light will cause changes in the wine, especially in swimming light. Wine is best stored in a dark place. Stability: The wine should be placed stably, and vibration will have a bad influence on its balance. Therefore, French wine tastes better in France than in China. It is better to transport wine by ship than by train. All of them are related to vibration. Odor: To be fresh. Stored in a strange place, the odor will permeate through the cork stopper into the wine. Such harsh conditions are only available in cellars. Therefore, most people do not store wine at home. The refrigerator can store up to six months at most. 5. The wine grading system of wine producing countries The grading system of each wine producing country is not the same, but the basic principles for selecting wines are the same. They are based on strict production regulations, such as production areas and grape varieties. Wine or regular grade wine. The following only describes the grading system of several major wine producing areas for reference. Wine rating system country level (from high to low) of major wine producing countries France: AOC, VDQS, Vins de Pays, Vins de Table ) Italy: DOC (equivalent to French AOC), DOCG (equivalent to French VDQS), IGT and VdT are more common table wines Germany: top quality Qmp, excellent QbA/QmP, daily meal Tafe lwein/ Landwein 6, the classification of wine Internationally, all wines are grape juice, so the wine is nothing more than two categories: red wine and white wine, that is, China's so-called "dry red" and "dry white." There are many varieties of wine in China, including dry, semi-dry, semi-sweet and sweet wines. These classifications may make the legal person who thinks that they know wine very well. Here are the classifications of wine according to different standards: According to the color of the wine, red wine, white wine and peach wine are classified into three categories. According to the sugar content (glucose juice below) points: dry wine sugar content less than or equal to 4.0g/L; grape juice concentration 100% semi-dried wine: sugar content 4.1g/L-12g/L; grape juice concentration 50% Semi-sweet wine: sugar content is 12.1g/L-50.0g/L; sweet wine: sugar content is equal to or greater than 50.1g/L. Red wines can be divided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine. White wines can be divided into dry white wines, semi-dry wines, semi-sweet white wines, and sweet white wines. According to the pressure of carbon dioxide in wine: Still Wine, also known as still wine (including aroma wine): This wine does not contain carbon dioxide produced by self fermentation or artificially added carbon dioxide. Sprkling Wine: The carbon dioxide contained in this wine is produced by the fermentation of wine with sugar or artificially pressed. The carbon dioxide content of the wine is kept at a pressure of 0.35 MPa or above at 20°C, and the alcohol content Not less than 8% (V/V). Champagne belongs to sparkling wines. In France, it is stipulated that only sparkling wine produced in Champagne Province can be called champagne. Sparkling wine: The carbon dioxide in the wine is produced by fermentation or artificially added. The carbon dioxide content of the wine is kept at a pressure of 0.051MPa-0.025MPa at 20°C and the alcohol content is not lower than 4% (V/V). According to reprocessing: Fragrant wines: Aroma wines, also known as aperitifs, are wines that are made by adding a small amount of edible and aromatizing substances. According to the main aroma substances added in the wine can be divided into bitter, floral, fruity and aromatic type. China's Weimei Si falls into this category. Brandy: Distilled wine distilled from wine. Some brandies can also be made from other fruits, but they must be given the names of raw fruit such as cherry brandy, apple brandy, and plum brandy.
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