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Red Wine
While juice from black grapes is actually greenish-white, red wine gets its color from the pigments in the grape skin. As the wine ages, it loses its color. The antioxidants and resveratrol in red wine are also thought to have major health benefits.
483 Questions
Would you get a buzz from drinking red wine vinegar?
no. vinegars of all sorts do not contain alcohol. It is just normal red wine that was left to distill and ferment, a process that eliminates the sugars and alcohol from the liquid.
Does red wine build up your blood?
Eating raisins will increase your iron level. Iron is found in your blood.
Could you use non alcoholic red wine in a recipe that calls for red wine?
Yes im from australia and our local supermarkets sell them.
How do you remove red wine from johns carpet?
The most popular home removal treatment for red wine stains is dishwashing soap and hydrogen peroxide. Rug or carpet cleaner can be substituted for the soap, if needed. The mixture should be mostly hydrogen peroxide, but recipe amounts vary among sources (about a teaspoon of soap to a cup of peroxide seems to be correct.) Dip a sponge in this mixture or spray the mixture onto the stain and use a damp sponge to lift. After the stain is completely removed, sponge with clear water and blot dry as much as possible. Allow to air dry completely before vacuuming.
The same mixture works as a laundry pre-treatment for clothing and will remove red wine from other fabrics (drapes, comforters, tablecloths, etc.)
Will resveratrol cause migraine headaches since red wine does?
Speaking from personal experience, 80mg of Biovea reservatrol per day, split into 2x 40mg doses (one morning one evening) causes me a very bad migrane.
To get around this I tried splitting one 40mg tables into quarters, taking 10mg every 4 hours. I still get a migrane from it even at this dosage, so I guess I'm sensitive to it.
The headaches you get from red wine are mainly due to the alcohol in it: If consumed in excess, alcohol dehydrates your body and causes a hang-over; this is not the same as a migrane, as you will know if you suffer migranes.
It is possible that additives or preservatives in red wine are causing your migranes, or it could indeed be the reservatrol content... You won't know for certain unless you experiment for yourself.
Can sherry have the same benefits as red wine?
Red wine versus white wine - is there a difference in health benefit?
by Dr Philp Norrie MBBS, MSc, MSocSc(Hons) Ever since Serge Reynaud's 'French Paradox' paper was published in The Lancetin 1991 wine consumers have had the mind set that only red wine is good for them. This article will show that it does not matter whether the wine is white or red as long as it is consumed in moderation and on a regular daily basis; then you will gain significant health benefits.
It has been well documented that consuming alcohol in moderation can reduce mortality from all causes by 30-50% (1) due, mainly, to reducing our society's biggest killer, cardiovascular disease by up to 50% (2) and cancer by up to 24% (3). It is also good for relieving society's other big disease group - stress related illness. Vascular disease occurs when bad cholesterol (LDL) is deposited in artery walls and swells up, eventually rupturing, causing a clot to form which blocks off the artery, and thus denying the tissue supplied by that artery of blood, hence it dies.
Alcohol, consumed in moderation reduces the bad cholesterol and raises the good cholesterol (HDL) level, plus acts as an anti-coagulant (blood clotting preventative). Good cholesterol clears away bad cholesterol from atheromatous plaques in artery walls and takes it back to the liver for re-metabolism.
Wine, in addition, contain substances called antioxidants which inhibit bad cholesterol from being incorporated in the artery wall. The antioxidants also reduce the damage caused by the body's free radicals (toxic waste products) which help cause degenerative diseases in the body such as cancer, Alzheimer's disease, Parkinson's disease and aging.The benchmark antioxidants are vitamins E and C, but wine in particular contains the strongest antioxidants in nature called resveratrol, quercitin and epicatechin which are five times stronger than vitamin E. Frankel (5) has shown that no matter how much vitamin E you take, its antioxidant activity plateaus at 20%, whereas wines' antioxidants will plateau at 100% after a couple of glasses. It should also be noted here that the fermentation process of converting grapes into wine enhances the antioxidant level many times over, plus produces alcohol, which helps the absorption of antioxidants. This explains why wine is far superior for your health than taking concentrates grape extract which has been advocated by some misguided people.
Returning to the 'French Paradox'. Reynaud observed that the French, despite eating a vascular disease-predisposing cholesterol rich diet, have significantly less coronary heart disease than other similarly indulgent countries. The reason for this, according to Reynaud is due largely to France's high consumption of wine. Professor Reynaud advocates red wine especially, but in fact his paper mentioned alcohol and wine, and did not specify red or white wine.
Dr. Frankel's research has shown that red wine contains more antioxidants than white wine, with the amount varying according to the grape variety, region, vintage climate (summer rainfall increases resveratrol production in grape skins as it protects against fungal infection), soil, storage in oak (oaked wines have more antioxidants than unoaked wines) and filtration techniques. Professor Skurray from The University of Western Sydney (5) has also shown that fining agents effect resveratrol levels. Polycar removed 92% of resveratrol, casein, egg white and alginate also 'stripped' some resveratrol, whereas gelatine removed relatively little.
The relevance of this to the average wine drinker is illustrated when one looks at studies which compare red wine and white wine consumption and mortality in practice, rather than in the laboratory.
There have been several studies which show that either are as beneficial. In 1995, Vinson and Hontz from the Department of Chemistry at the University of Scranton published a paper titled 'Phenol Antioxidant Index:comparative antioxidant effectiveness of red and white wines' (7) What this study showed was that even though red wines had a higher phenol content than white wines "The white wines had a significantly lower 1C50" (the concentration for 50% inhibition of low density lipoprotein or bad cholesterol) and thus were better antioxidants than contained in red wines. The take home message here is that it does not matter what the total antioxidant or phenol level is, but how effective the antioxidants are at doing their job -in this case inhibiting bad cholesterol.
Dr. Jung et al at the University of Mainz published a research paper in 1999 entitled 'Moderate red and white wine consumption and the risk of cardiovascular disease' (7). The paper's summary stated 'white and red wine improved the antioxidant capacity in the blood. The sum of the changes in cardiovascular protective blood values, the 'protective wine score' which includes all parameters, showed a clear improvement in both wine groups. The scores for moderate wine consumption were higher than for water, and white wine scored higher than red wine. Systolic blood pressure reduced significantly in the white wine group and the distolic blood pressure reduced in both wine groups'. This study shows that the effects of both red and white wines are comparable and in some parameters white wine delivered even better results than red wine.
Across the Atlantic in the US, The Jordan Heart Research Foundation found that free radicals were reduced by 15% in red wine drinkers and 34% by white wine drinkers, while red wine drinkers experienced a reduction in the blood's clotting ability of 10% and white wine drinkers 20%.
So why are the antioxidant molecules in white wine apparently more effective than those found in red wines even though they are present in greater numbers in red wines? The answer lies in the research of Dr. Troup, a physicist at Monash University in Melbourne. Dr. Troup used an electron spin resonance spectroscope to examine the actual size of the various antioxidant molecules in wine and showed that those in white wine are smaller and thus more effective because they can be more easily absorbed. A biochemical analogy would be to compare the smaller more effective immunoglobin IgG molecule which gets to all the bodies tissues to provide antibody coverage, whereas the larger immunoglobin IgM is restricted to the vascular system for its area of operation. In a letter to the Editor of the International Journal of Food Science and Technology titled 'Free Radical scavenging abilities of beverages' Troup et al pointed out that 'if the health promoting properties of wines are related to their superoxide-scavenging abilities, then white wine is at least as effective as red'.
Thus it can be seen that it does not matter which colour wine one drinks as each contain alcohol and enough antioxidants and once you get up to 100% antioxidant activity in your body tissue, anything extra is redundant anyway. Finally it should be emphasised that antioxidants such as resveratrol are not exclusive to wine but are found in dark ales, stout and cask aged whiskey too.
What does matter is that we are not side tracked from the important issue that drinking moderately and responsibly lengthens and enhances life, by which or what alcoholic beverage is better for you. Remember that all alcohol offers protective effect from coronary heart disease and total mortality.
References: (1) Gronbaek M 'Mortality associated with moderte intake of wine, beer and spirits BMJ Vol310May1995. (2) Simons L 'Alcohol intake and survival in the elderly: Dubbo Study: Aust.NZ Journal of Medicine. vol26 no5. (3) Reynaud S 'Alcohol and Mortality in middle aged men'; Epidemiology 1998, Vol9 no2. (4) Frankel E 'Red Wine Antioxidants and Potential health benefits' Address to the Society of Medical Friends of Wine. (5) Skurray G 'Wine Making Practice and Resveratrol in wine 1998. (6) VinsonJ and Hontz B Phenol Antioxidant index: Journal Agricultural Food Chemistry 1995,3. (7) Jung et al Herz/Kreisl,31 (1/99)pge 25-31.
What is the nutritional value in a bottle of sweet red wine from barefoot?
I contacted Barefoot, and they emailed me and said there is 4 grams per ounce. Meaning 20 grams in the average serving. Initially, on the phone they give the standard 1 gram answer, but I asked them to research it and email me. Not surprise this wine has added sugar.
How does one remove red wine stains from ones tongue?
The only way is really by brushing your tongue with a toothbrush.
How do you make vinegar from red wine?
Sherry vinegar is made mainly in Spain using the solera system Imagine a pyramid of wooden barrels with each one containing vinegar the bottom row of barrels or the solera level holds the oldest vinegar the top row holds the youngest when the solera vinegar is ready for bottling only a third of the vinegar from each barrel is drained and bottled and then the void is filled with younger vinegar from the next row up which is then replenished from the third row up and so on in this fashion the younger vinegar picks up the characteristics of the older vinegar which is deep rich nutty slightly sweet and very sharp and so would be virtually impossible to make properly yourself at home
What do you get if you add fresh fruit to red wine?
Sangria
There are many different recipes for making Sangria. Experiment to find one you like.
How do i Get red wine stain out of wood?
The first priority once red wine marks appear is to dampen the whole area of the dining table to ensure that watermarks do not form.
Baking soda should then be layered over the stain. Adding a spoonful of white distilled vinegar to the baking soda will cause it to bubble and foam. This mixture should be agitated into a thick paste and be left on the stain for 15 minutes.
Robustly rub the wood in the direction of the grain using a stiff brush. At first the stain may not look like it is shifting however once dry the stain should be reduced significantly. If not, repeat the process.
What are the names of red wine grapes?
Popular varietals include: cabernet sauvignon, merlot, pinot noir, syrah/shiraz, malbec, grenache/garnacha/cannanou, mourvedre/monastrell...
How many calories in 1.5 liter of red wine?
There is no one answer to this question because each wine is different, but in general there are between 1,200 and 1,300 calories in 1.5 liters of red wine
For as long as you keep the temperature consistent with the storing temperature
Will red wine vinegar grow mold?
It is not likely. Vinegars are very acidic which retards mold (molds are fungi, similar to yeast.) Natural vinegars are cultured from "vinegar mothers," which are acetic acid bacteria,sometimes seen as cloudy, slimy areas in vinegar. Although balsamic vinegar in not as acidic as other vinegars, most brands probably would not support bacteria. Because products called "balsamic vinegar" are not aged, and some contain sugar as well as preservatives, it is difficult to give a firm answer for all varieties.
Wine could be made at home, but it's not as easy as one thinks. The best way to make your own wine is to purchase a wine kit at a local wine shop, and for best results, let it ferment there for 6 weeks or so (they have ideal conditions for that). It's not impossible to make wine at home. You will need a cool wine celar, place to store bottles horizonatally, a corking device, a bottle washer, wine testing kit, and, of course, grape juice. Then you will need to read a manual you get with the grape juice you buy from a winery, and follow it to a 'T'. This is a complicated process that does not guarantee that you will end up with the wine you will be able to drink... I'm not even talking about offering it to others. I think, it's easier to make moonshine than wine, if you want to experiment :-)
Technically, making wine can be very simple and involves few steps:
1. Sprinkle yeast into a juice that contains sugar.
2. Allow the yeast to begin converting the sugar into alcohol and carbon-dioxide.
You have just made wine.
To make good wine that you would want to consume, there are more steps to take, including measuring the sugar content of the juice, adding more if there is not enough to reach the desired finished alcohol level, allowing the yeast to do a "primary fermentation," and then racking the wine to a secondary fermenter after about a week to ten days.
After that, a winemaker will usually add clarifying agents and preservatives over a period of time. Depending on what the winemaker hopes for, there may be other steps as well.
How much wine red wine should you drink for heart?
One to two drinks per day of red wine, white wine, beer or distilled spirits (gin, vodka, whiskey, tequila, rum, etc.) are associated with significantly better health and longevity than is abstaining from alcohol.
