The beneficial ingredients in wine
"Wine is bottled poetry.” - Robert Louis Stevenson
Our strong passion for wine definitely makes us agree with Robert Stevenson. Wine is poetry, telling the story of the life of each grape... Of the craft and all of us who carefully cultivate the different varieties of white and red grapes, of the sun through which the grapes ripen to reach their peak moment of transforming into the beloved drink of many of us.
Grapes are the center of our work. Proper cultivation to achieve the best nutritional and taste composition. It is the central, extremely healthy ingredient of wine, which, in addition to its vitamins and antioxidants, endows the drink with an unsuspected nutritional potential through fermentation.
The perfect source of vitamins and minerals
Did you know that with a handful of grapes – about 150 grams – you consume almost 1/3 of your required vitamin C and vitamin K? The benefits of vitamin C for immunity, skin, and overall health are countless. Vitamin K, however, is a vitamin that doesn't get much attention, but it is actually a key ingredient in grapes, and consequently in wine, which is extremely important for our health. Studies by the US National Institutes of Health indicate that this vitamin is associated with lowering total cholesterol and strengthening bones. And to earn its frequent name "heart-healthy," grapes also provide us with the mineral potassium, which is often associated with improving heart function, blood pressure, and has an auxiliary function in fighting free radicals in the body.
Of course, the benefits of the main ingredient in wine don't stop there. Grapes contain an exceptional balance of carbohydrates and fiber, which allows for gradual release of fruit sugar into the blood, improved digestion, and increased energy.
Antioxidants and optimal health
Antioxidants are chemical compounds found in plants that help the human body deal with so-called oxidative stress, caused by residual molecules harmful to the body. The reason antioxidants gained popularity among scientific circles is their exceptional ability to help in the fight against chronic diseases.
How do grapes support our health? By containing over 1600 active antioxidant compounds, with their highest concentration being in the grape skin. And since red wine is made from the whole grape, including the skin, it is accepted that red wine contains more beneficial nutrients than white.
Resveratrol – healthy heart and cells, optimal blood sugar
Resveratrol is considered by scientists to be the most powerful antioxidant in grapes. Studies show that its benefits start from the circulatory system – strengthening the heart and reducing inflammation, extend to strengthening the nervous system, and reach the cellular level as anticancer agents.
Fermentation – the initiation of grapes into wine
Fermentation is the process by which fruit is transformed into an alcoholic beverage with the help of yeast, which metabolizes the sugar naturally contained in grapes and, as a final product, releases ethanol (alcohol) and carbon dioxide.
However, the result of the complex chemical reactions that accompany the fermentation process to create wine is not just the beloved drink of many of us. Since living organisms that process the grapes in their own way are involved in the process, after fermentation we can expect an additional increase in the beneficial properties of the drink.
- Probiotic properties
Consumed responsibly and in moderation, wine can be considered a drink with certain probiotic properties, a direct result of fermentation. A 2019 study showed that a group of people who consumed a moderate amount of fermented beverage showed greater diversity of gut flora than the control group.
- A dose of beneficial vitamins
In studying the fermentation process of wine, scientists have found that the microorganisms that carry out the transformation produce numerous beneficial substances as byproducts. These include B vitamins, which play an important role in cellular metabolism and neuromuscular processes in the human body.
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