Grape wine is a complex colloidal product consisting of water, alcohol, sugars, acids, protein, tannins, coloring, aromatic and mineral substances, as well as vitamins. Natural (table) grape wine retains almost all of its constituent substances contained in fresh grapes.
  The largest share in grape wine falls on water - 860-940 g / l, or 86-94%. The amount of alcohol varies depending on the brand of wine. In table wine it is up to 14%, in strong - up to 20, dessert - up to 16, sparkling - up to 12.5% ​​by volume.
  Carbohydrates are mainly glucose, fructose, sucrose, pentose; in dry wines, from 0.1 to 0.25% (traces), strong - from 0.2 to 1.0, in semi-sweet and sweet - from 3 to 20, in liqueur wines - more than 20%. The great advantage of carbohydrates grape wines are their high calorie content and easy digestibility by the human body. 100 g of dessert wine contains up to 80 calories. Approximately the same amount of calories contain 50 grams of bread, 150 grams of milk, 100 grams of potatoes, 200 grams of pears.
  Organic acids are dominated by tartaric, malic, citric, amber, lactic and acetic. Acidity is determined by the content of titrated acid in grams per liter of wine (ppm) and can vary from 2.5 to 9 g / l. Organic acids of grape wines stimulate many processes in the body; promote digestion, facilitate the action of pepsin.
  Tannins are presented from traces in white wines up to 4 g / l in red wines. They are very biologically active, have the properties of vitamin P and have a beneficial effect on the walls of blood vessels, strengthening them.
  The dyes passing into the wine from the grapes give it a natural color from almost colorless green to ruby ​​and garnet.
  Aromatic substances, or essential oils of grapes. The wine distinguishes the aroma introduced by the grape variety, and the bouquet - the complex of odorous substances (higher alcohols, esters, aldehydes, acetals, vanillin) formed in the process of aging and processing of wines.
Vitamins are a biocatalyst. Of the water-soluble vitamins in wine there is vitamin C (up to 15 mg / l), a group of vitamins B, and also nicotinic acid are widely represented.
  Minerals of grape wines are represented by potassium, magnesium, calcium, phosphorus, sodium, iron, manganese, chlorine, iodine, copper. Dessert wines of the southern coast of Crimea are rich in colloids (proteins, polysaccharides, etc.).
  Due to this chemical composition, grape wine has potential energy that is almost completely used by the human body. One liter of dry natural wine gives from 600 to 750 calories, a liter of port - 1200, a liter of dessert wine - up to 1500 calories. The trace elements contained in grapevine are catalysts (accelerators) and metabolism regulators in the human body. The favorable combination of alcohol, organic acids, sugar, various mineral substances in wine makes the wine a strong bio-energy drink.

Grape wine is a complex colloidal product consisting of a variety of organic substances: water, sugar, alcohol, vitamins, tannins, protein, coloring acids, mineral and aromatic components. With the observance of the production technology in the composition of the wine all the nutrients of the fresh berries are preserved.

  The largest share falls on water, its percentage ratio ranges from 86% to 94%. Next is the alcohol, its concentration depends on the brand of wine. Table wines have an alcohol content of 14%, fortified ones - up to 20%, dessert wines - 16%. The smallest fortress of sparkling wines (champagne) - up to 12.5%.

Carbohydrates in the wine are sucrose, pentose, glucose and fructose. They are easily absorbed by the body, positively affecting the processes of digestion and the cardiovascular system.

Among organic acids in wine dominated by lactic, citric, malic, acetic and succinic. The acidity of the wine is determined in ppm. A normal indicator is from 2.5 to 9 g / l (grams per liter). During the chemical examination of the quality of wine, its acidity is first measured. Deviation from the norm is undeniable evidence of poor quality.

Biologically active are tannins, which are also found in the chemical composition of wine. They have all the positive properties of vitamin P and strengthen the walls of blood vessels. At the same time, tannins are available in sufficient quantities only in red wines, where their concentration reaches 4 g / l. In white varieties, their concentration is minimal.

Coloring substances that go into the wine from natural grapes, give the drink its color. The color of wine ranges from colorless green to dark garnet shades.

The composition of the aromatic substances (essential oils) contained in the wine depends on the grape variety. In turn, an aromatic bouquet is formed during the processing and aging of wines. The aroma is created by tannic alcohols, aldehydes, esters and vanillin. Their concentration in the bottle finally forms the smell of the drink.

From water-soluble vitamins in wine contains vitamins of groups B and C, as well as nicotinic acid. These are biological catalysts necessary for normal functioning of the body. They promote normal metabolism and help to cope with infections. Therefore, in moderation, the benefits of wine are indisputable.

The composition of grape wines minerals are iron, manganese, chlorine, magnesium, manganese, phosphorus, sodium, iodine and copper. These elements are also indispensable for the normal functioning of the body.

Chemical indicators of grape wines must meet the requirements of GOST 7208-93. (6)

The chemical composition of wine is very complex: in addition to ethyl alcohol, sugars and organic acids, it contains tannic, aromatic, coloring and mineral substances, vitamins. (14)

1. Alcohols.

Ethanol (E) is the main product of alcoholic fermentation. It determines the toxic, additive, caloric properties of wine and other alcoholic beverages. It is established that E in moderate doses has an anti-stress, cardioprotective and radioprotective effect. The caloric content of table dry wine (570-980 kcal / l) is almost completely provided by the oxidation of E. Methanol is formed spontaneously in the process of enzymatic transformations of pectins. Especially a lot of it in red wines prepared in the Kakhetian way. The content of methanol in white wines usually ranges from 20 to 100 mg / l, and in red wines - from 80 to 350 mg / l.

Aliphatic monohydric alcohols (AOS) - propyl, butyl, isobutyl, amyl, isoamyl, hexyl, etc. - are products of yeast metabolism. At 20 -40% AOC in wines are represented by isoamyl and isobutyl alcohols. The content of AOC in white wines is 150-400 mg / l, in red wines - 300-600 mg / l. In small quantities they form the aroma of wines, and in large quantities they impair their organoleptic properties.

Aliphatic unsaturated alcohols (0.5-8.0 mg / l), represented by terpene alcohols (geraniol, linaliol, citronellol, etc.), and aromatic alcohols (about 1 mg / l), represented mainly by phenylethyl alcohol, determine the aromatic properties wines

All alcohols in quantities determined in wine are toxicologically and nutritionally safe, with the exception of glycerol.

Fat aldehydes in wines are 90% acetic and 10% propionic aldehydes. Wines that have not been treated with sulfur dioxide contain from 30 to 50 mg / l of acetaldehyde, and those treated - up to 200 mg / l. The content of acetaldehyde increases when cutting (up to 600 mg / l), aging, aeration of wines and the action of extraneous microflora. In large quantities, it gives shade of old, smooth wine and is one of the main factors determining the taste of wines like marsala. Because of their high reactivity, aldehydes condense with substances containing an amino group to form melanoids, are reduced to the corresponding alcohols, and interact with other fermentation products. The aldehyde content of the furan series (furfural, hydroxymethylfurfural and methylfurfural) in wines does not exceed 30 mg / l.

Ketones (acetone, diacetyl, 2-butanone, 2-pentanone and butyrolactone) are found in wine in trace amounts. Only acetone is determined in concentrations of 3-30 mg / l. Aldehydes and ketones do not affect the toxic and nutritional properties of wine. (15)

2. Esters, acetals, waxes and oils.

Aromatic substances are involved in creating the aroma and bouquet of wine. They fall into it from grapes in the form of essential oils and other compounds, are formed during fermentation, during processing, and during long years of aging a bouquet of wine is formed. (13)

The content of ethyl esters of fatty acids in wine is usually 50-200 mg / l, ethyl esters of hydroxy acids - 100-500 mg / l. Ethyl acetate prevails (20–200 mg / l). With prolonged aging in wines mainly acidic esters of tartaric, malic and succinic acids accumulate. The maximum content of esters is determined in sherry (up to 1000 mg / l). Most esters have a pleasant fruity odor. It was established that enanthic ether significantly improves, and esters of acetic, butyric and valeric acids - worsen the organoleptic properties of wine.

Acetals, products of interaction of aldehydes with alcohols, are contained in wines in the amount of 1-20 mg / l. The main representative - diethylacetal - has a pleasant fruity aroma. Waxes and oils are present in wine in trace amounts. All these compounds are of low toxicity and do not affect the nutritional value of the wine. (15)

3. Carbohydrates.

The main monosaccharides of grapes - glucose and fructose - are almost completely utilized by yeast cells in the preparation of dry wines. Sucrose usually turns into inverted sugar. In addition to hexoses, L-arabinose (500-1260 mg / l), traces of other pentoses and polysaccharides are found in wines. The latter include pectic substances, the content of which reaches 800 mg / l with a daily requirement of 15-16 g. This makes it impossible to classify them as a category of compounds that determine the detoxification and radioprotective properties of wine. Carbohydrates in fortified wines can provide more than 50% of their calories. (15)

4. Organic acids.

Organic acids are contained in the amount of 4 g / l to 8 g / l. They are represented by malic, citric, succinic, lactic, acetic, and other acids (13).

Acids of wines partially come from grapes and are partially formed during fermentation as intermediates of yeast metabolism. The largest quantities of aliphatic monocarboxylic acids are acetic (400-1500 mg / l), formic (20-100 mg / l), propionic (10-150 mg / l), isobutyric (30-100 mg / l), isovaleric ( 30-100 mg / l), caproic (10-100 mg / l), caprylic (10-150 mg / l) and capric (10-150 mg / l) acids.

From aliphatic polycarboxylic acids, oxalic (up to 150 mg / l) and succinic (250-1500 mg / l) are present. Aliphatic monocarboxylic hydroxy acids are mainly lactic (500-5000 mg / l) and gluconic (up to 120 mg / l) acids. Among aliphatic polycarboxylic hydroxy acids, the central place belongs to tartaric (1500-5000 mg / l) and malic (10-5000 mg / l). Others (methyl apple, mucus, sugar and lemon) are found in insignificant or trace amounts.

Aldehyde and keto acids (glyoxylic, glucuronic, galacturonic, pyruvic and alpha ketoglutaric) are present in the wine in an amount not exceeding 1000 mg / l.

Aromatic acids of benzoic and cinnamon rows (p-hydroxybenzoic, protocatechinic, vanillic, gallic, magenta, salicylic, etc.) are typical primarily for red wines (50-100 mg / l). In white wines there are significantly fewer (1-5 mg / l). Most of these acids have a phenolic radical and, accordingly, can be classified as phenolic acids.

The active acidity of wines (pH) usually ranges from 3.0 to 4.2, and the titration is 5-7 g / l in terms of the strongest acid, tartaric. Organic acids are mainly in a bound or semi-bound state. They determine the bactericidal, taste and aromatic properties of wine. Specific data on the nutritional value of acid wines are missing. However, given the high biological activity of some of them, it can be assumed that organic acids can make a certain contribution to the nutritional properties of wines. (15)

Wines contain few nitrogen compounds - from 70 to 780 mg / l. 55% of the total nitrogen falls on polypeptides, from 25 to 40% on free amino acids and only 3% on proteins from grape skins. The amino acid proline is released from compounds of this class, the content of which in wine reaches 150 mg / l. Nitrogen-containing substances are essential nutrient medium of yeast and substrate for the synthesis of aldehydes. They and the products of their interaction affect the color, aroma, taste and stability of wines. Nutritional values ​​do not represent. (15)

6. Mineral compounds.

Minerals contained in wines in an amount of from 1 to 10 g / l. (13).

The content of mineral substances (MW) in wines varies greatly depending on the grape variety, soil composition, climatic conditions, etc. MW are present in the wine in organic and inorganic form. Potassium, calcium, sodium and iron are partially utilized by yeast cells. Aluminum, copper, lead and tin for 80-90% interact with sulfates and precipitate. Zinc, manganese, lead, copper and cobalt are included in the enzyme complexes of yeast and, as they die, also precipitate. Potassium precipitates in the form of tartar. Reducing the number of MB continues with the processing and aging of wine materials.

The systematic consumption of 0.5 liters of wine per day allows for 5-20% to provide the daily requirement of an adult person for CF. The exceptions are iodine and fluorine, the supply of which with wine can fully satisfy the human needs for these trace elements. (15)

7. Vitamins and vitamin-like substances.

Vitamins are in relatively small quantities. In grapes, only vitamins C, P and lyozit can provide for human need. (13)

All the vitamins present in the wine come from grapes. In the process of fermentation, a significant part of them is accumulated by yeast. Therefore, the young wine is significantly depleted in vitamins. As the wine is aged and the autolysis of yeast cells, the vitamins are gradually released and re-enter the wine. In the process of fermentation, ascorbic acid and thiamine disappear almost completely. Some vitamins are lost during the processing and storage of wine.

8. Phenolic compounds.

Phenolic compounds (PS) in wines are represented mainly by flavonoids, which include phenolic acids, flavonols, catechins, leucoanthocyanidins, and anthocyanidins. Polymerization products of catechins and leucoanthocyanidins are commonly called tannins, which are included in the broader concept of tannins. Especially a lot of FS goes from grapes to wines prepared by the Kakhetian method. The total content of PS in wine reaches 6 g / l.

PS wines have very low toxicity and, according to modern concepts, are extremely important biologically active substances. Flavonoids determine the P-vitamin activity of wines. A number of FS that make up wines have antihypoxic, antihypertensive, anti-inflammatory, anti-allergic, cardio-and hepatoprotective, lipid-lowering, anti-tumor and radioprotective effects. Suffice it to say that flavonoids are considered as the most promising compounds for creating highly effective multifunctional drugs. A wide range of their biological activity is due to the regulatory effect on the activity of a number of enzyme complexes, as well as the ability to exert an antioxidant and membrane stabilizing effect.

It is shown that the content of flavonoids in red wine is 20 times higher than their content in white. Despite the wide distribution of FS in the plant world, wine can act as their main source for humans. These compounds include trioxystilben - resveratrol. It is synthesized during the fermentation of red wine by Vitis vinifera yeast cells. According to the results of recent experimental studies, resveratrol is given a central place in realizing the positive influence of wine on human health.

Gases dissolved in wines include carbon dioxide and sulfur dioxide. Carbon dioxide is produced in significant amounts. Most of it dissipates in the air, and the smaller part dissolves in wine, forming carbonic acid (up to 5 g / l in sparkling wines). Sulfur dioxide enters wines from grapes and is used as a food additive that has an antimicrobial and antioxidant effect. Its content is limited: in red wines - 175 mg / l, and in white wines - 225 mg / l (13)

Laboratory studies of wine consists of determining the titratable acidity and the quantitative content of oxalic acid, methyl alcohol and sugar. (10)

A lot of scientific papers have been written about the beneficial properties of wine, and scientists have been studying this topic for more than a decade. Of course, talking about the beneficial qualities of wine is possible only if its consumption is moderate - 1-2 glasses a day is enough to feel the beneficial effect of this drink.

What exactly is useful wine and what is part of the wine, you will learn on this page.

What is included in the wine and its beneficial qualities

It has long been proven that in moderate doses, wine is very useful for human health, has significant potential energy, which is almost completely used by the body. One liter of dry wine contains about 700 calories. But dessert sugar-containing wines are considered even more high-calorie.

Numerous organic acids, a number of organic compounds of phosphorus and nitrogen, pectins, sugar, glycerin, salts of potassium, magnesium, calcium, iron, rare elements, radioactive substances, and others are among the most valuable substances of wine that have dietary value and partially possess biocatalytic properties. vitamins. Tartaric acids have high bactericidal properties.

Organic acids are present in wine in a free or bound state. Mineral acids are found in somewhat smaller quantities.

What else is part of the wine, in addition to basic organic acids (tartaric, malolactic, acetic and succinic), so it is more than 20 types of amino acids that are of great importance for the human body. The content of amino nitrogen in the chemical composition of wine reaches 245 mg / l, and this practically corresponds to the daily minimum necessary for the human body.

What is useful red wine

The answer to the question of whether it is good to drink wine is obvious - in moderate doses, this drink has the most beneficial effect on the body. Wines, especially red, are rich in tannins and possess high physiological activity. In grape wines, insignificant quantities contain vitamins A, D, E, B6, B12 (of course, not in such proportions as in natural grape juice or berries).

Vitamins fall into the wine from the grape must, and some of them are destroyed by yeast, and some remain.

The percentage of various vitamins in wine depends on many reasons: the grape variety from which it was made, its age, etc.

The wine is rich and trace elements. Copper, zinc, cobalt, arsenic, boron, bromine, fluorine, potassium, phosphorus and other trace elements that are important for human activity enter our body with natural grape wine.

What else is useful red wine, so it is a high content of tannins, with the help of which intestinal bacteria are destroyed, the wounds on the mucous membrane of the organs of the gastrointestinal tract are scarred.

Why drink wine is good

Scientists have identified another very important property of wine - when it is used regularly, free cholesterol does not accumulate in the body.

Why is wine still useful, and why is it recommended to be consumed in moderation? Grape wine has high bactericidal properties. In natural table wines (both white and red), bacteria die in literally 20-30 minutes.

Wine stimulates the activity of the glands of the oral cavity, and also contributes to the development of gastric juice.

As a preventive measure, grape wine is added to drinking water, especially during epidemics or mass poisonings, to prevent diseases of the gastrointestinal tract.

In short, moderate consumption of wine has a beneficial effect on the human body as a whole.

The chemical composition of the wine is due to the products involved in its production: fruit juice, pure cultures of wine yeast and alcohol formed during fermentation. It has long been known that wine, not being a product of distillation, contains a number of nutrients and biologically active substances necessary for the human body. The specific chemical formula of any wine, of course, depends on many factors: fruit and berry raw materials, a specific type of wine yeast, the term of aging of wine. Surely you have heard about the variety of wines that exist. Traditionally, they are divided into several types. The classification is based on the percentage of alcohol and sugar in wine. Below we provide a table, looking at which, you will understand the difference between the different types of wines. ------- Content, in% Grape wines, alcohol, sugar Table: dry 9-14 to 0.3 semi-dry 7-12 3-8 Fortified: strong 17-20 1-14 Dessert: semi-sweet 14-16 5-12 sweet 15-17 14-20 liqueur 12-17 21-35 flavored 16-18 6-16 ■ Wine, as it is known, is the product of fermentation of grape juice and subsequent aging of fermented (table wines) or fermented and spirited wine materials (fortified wines). Wines and wine materials are aged, “ripen” in special storages at a constant temperature of 10-12, enriching during overflows and refills with oxygen from the air and tannins contained in oak staves. During aging, fine aromatic 3 substances form a “bouquet”, too harsh tones in taste and aroma disappear, the wine acquires a new quality, it becomes harmonious, or, as the tasters say, “rounded”, “velvety”. Vintage (of the highest merits) table wines are aged for up to 3 years, and vintage fortified - up to 5 years. You will probably be interested to learn that more than 300 million deciliters of grape wines are produced annually in our country - about 500 names, including more than 200 types of vintage wines, although the percentage of the latter is small by volume (only 6-8%). An ordinary wine is a wine of low merit. It is not subjected to long-term exposure, and implemented within the next year after harvesting and processing of grapes. The wines are divided into two large groups: table (dry and semi-sweet) and fortified (strong and dessert). Depending on the color of the grapes, the wines may be white, pink and red. Red wines are different from white not only in color but also in their properties: they have a high content of tannins, pleasant tartness, velvety and fullness. As you know, red wine is produced by fermentation of juice along with pulp - with crushed berries. That is, fermentation takes place “on the pulp”, in the skin and pulp of which contains coloring, tanning, protein, pectin substances. They enrich the fermenting wort, and the wine is more complete, tart, intensely colored. The trace element composition of wine is highly dependent on the soil of the vineyards. There is a lot of vitamin P in wine that helps the body absorb and accumulate ascorbic acid. Tanning and dyes of red grapes have such P-vitamin activity. By the way, red wines are generally richer in nutrients than white ones. Some substances that make up the wine, help the body to get rid of radioactive strontium and other foreign compounds. Among the volatile substances that form the so-called bouquet of wine are essential oils and esters. They not only smell good, but also reduce blood pressure, tone up the nervous system. Red sparkling wines excite the respiratory center, stimulate blood circulation, dilate blood vessels. DRY TABLE WINE. A feature of their production is the complete (“dry”) fermentation of all the sugar contained in the grapes, while 9-14% alcohol accumulates. Sugar is not included in grape wines, except for vermouth and champagne. Sugar in wine is the residue of unfermented grape sugar, mainly glucose. The industry of the CIS countries produces a large assortment of ordinary red and vintage dry table wines. With sufficient aging, these wines have cherry, garnet hues and are less intensely colored, since part of the coloring matter falls out of aging in the sediment. Among the best table red wines: “Cabernet”, “Mattress”, “Teliani”, “Mukuzani”, “Napareuli”, “Kvareli”, “Alushta”, “Negru de Purcari”; from the wines supplied from abroad - "Bull's blood" and "Mavrud". TABLE SEMI-SAVAGE WINE. The best wines of this type are supplied by Georgia. For their production go the best grapes with a slightly higher sugar content, since some of it (from 3 to 8%) must remain in the finished wine. The alcohol content is the same as in dry table wines, -10-13%. Among the best Georgian red semi-sweet are Akhasheni, Kindzmarauli, Khvanchkara. WINE FORTENED. These include port wines, sherry, Madera, Marsala. Among these wines, only port wines are red. They contain 17-20% alcohol. These wines are spirited - they bring rectified spirit into the fermenting mash in order to stop fermentation and to preserve sugar. Sugar in wine is not made. Port vintage and ordinary contains 17-20% alcohol and 6-14% sugar. The taste and aroma of port wine is characterized by the presence of fruit tones. They are formed during the wine growing and fermentation of the mash “on the pulp”. Vintage port wines withstand from 2 to 5 years, ordinary - up to one year. Are you? Among them, the best ones include “Tavrichesky”, “Port 777”, “Agdam”, “Yerevan”. One of the most common types of port wine is red wine. The following vintage port wines are considered the best: “South Coast”, “Surozh”, “Crimea”, “Armenian” - “Aygeshat”, Georgian - “Kardanakhi”, “Terek”, “Derbent”, Crimean red port “Livadia” is the winner of many international contests. DESERT WINES. In them, compared with fortified, more sugar and less alcohol. To preserve grape sugar, fermentation is interrupted early by adding alcohol. There is less of its alcohol natural flavor in dessert wines than in strong wines. This group of wines includes Cahors, muscat wines, malaga and Tokay wines, as well as very good vintage wines, which by their nature cannot be attributed to any of the four types of dessert wines listed above. Red wines from this series: "Ruby" Crimean - full, velvety, with tones of chocolate, coffee, prunes; “Cabernet” dessert wine “Gelendzhik” - dark ruby ​​color, full, with a chocolate tone; “Don Rubin”, “Aleatiko”. Cahors wine is sweet with an alcohol and sugar content of 16% in ordinary wines and 18-25% sugar in vintage wines. The best vintage Cahors is South Coast, it is made in the Crimea from the Saperavi grape variety. The wine is full, harmonious, moderately astringent, dark red with a garnet tint, has 5 gold medals at international competitions. Very good Cahors of the brand category “Shemakha” (Azerbaijan), “Chu-Mai” (Moldavia), “Getashen” (Armenia), “Uzbekistan” (Uzbekistan). In addition, our industry produces a huge number of ordinary Cahors. Mosquito wines. The best are the Crimean red nutmeg. Some of them belong to the category of sweet wines with a sugar content of 16-20%, others - to the category of liqueur, which contain 21-28% of sugar, in addition, nutmeg contains 12-16% of alcohol. The most valuable and popular is Muscat black Massandra. Malaga belongs to the liqueur group (sugar up to 30%). The wine is full, with a slight pleasant bitterness, with tones of burnt. The color is dark brown, coffee. The bouquet is spicy. Good wines such as Malaga make in Armenia - “Arevshat” and Georgia - “Salkhino”. Tokay wines fall into the category of sweet (sugar up to 20%) or liqueur (sugar 21-28%). Vermouth - flavored fortified wine. Strong vermouth contains 8% sugar and 18% alcohol, dessert - 16% each. Vermouth is made within one month from ready-made wine materials by adding alcohol and sugar to them up to the conditions of strong or dessert vermouth and the addition of various herbs, flowers, roots: wormwood, cardamom, ginger, sage, chamomile, etc. We have mastered the production of vermouth "Extra", which is made on the basis of Italian ingredients. Our industry produces vermouth "Bouquet of Moldova", "Morning dew". The best wines of this type, according to experts, are produced in Italy and Yugoslavia. CHAMPAGNE WINES. Champagne - a pleasant, light, foaming wine, which gives a special solemn feast. The following grades of champagne are distinguished by sugar content and technology features: brut - sugar up to 1 g per 100 ml of wine, dry - 3, semi-dry - 5, semi-sweet - 8, sweet - 10 g / 100 ml. The alcohol content in champagne of all brands is 11-12%. Champagne belongs to the sparkling wines, which are saturated with carbon dioxide in a natural way - as a result of secondary fermentation of wine materials after adding sugar to them. All champagne wines are predominantly white. But among them is red. It is produced by Artyomovsk Plant (Ukraine), it has a harmonious, stable taste and a persistent, mature, bitter smell. This sparkling wine prepared according to the classical technology is distinguished by medium foaminess and sweet-bitter aroma and has 6 gold and 1 silver medal. Many people know that grape wine can be diluted with water. But not everyone knows the rules to follow in this case. So, the wine is diluted only with distilled or boiled water. Rule two: wine should always be less than water. If there is more wine, the mixture will not taste good. The best proportions are 2/3 of water and 1/3 of wines or 3/4 of water and 1/4 of wine. The third rule: first wine is poured into the vessel, and then water. Red wines are preferably diluted with boiling water only. It is recommended to do with dry, semi-dry and dessert, sweet wines. Fortified and luscious with water is not diluted - the resulting drink will not taste good. In order not to fade the aroma of wine, you need to properly store it. Wine does not tolerate hypothermia and excessive overheating. Bottles with red wine are usually hermetically sealed with a natural cork. If the bottle is stored for a long time in an upright position, the cork dries out, it starts to pass air - and the quality of the drink deteriorates due to over-oxidation of air with oxygen. Bottles with dessert wine (sweet or liqueur) are stored upright. To prevent oxidation, the stock of wine should be stored in a cool dry place, putting the bottle in a horizontal position. In this case, the wine will wet the cork, protecting it from drying out and thus from the penetration of air, and the champagne from gas leakage. Open bottles of wine should be carefully, without stirring up the liquid, and pour into the glass - on its wall, trying not to splash. Different wines are drunk at a specific temperature for each category of wine. Red - from 15 to 18% strong - at room temperature, dessert sweet - best chilled. Red wines are divided into light, dark red, ruby, fire red and brown. From the characteristics of wine depends on their use. The so-called table wines are drunk at the dinner table, as well as at large ceremonial lunches or dinners with various, mainly meat, dishes; serves table wines and tea. Vermouths, port wines and some other red wines are used to maintain the strength of the patient. Various red wines are used in everyday life as well as cosmetics. How to drink real, expensive and delicious red wine? At first glance, everything seems clear and simple. But only at first glance. When it comes to a particular situation and you find yourself at a festive table in some fancy restaurant, many are having unpleasant difficulties. To avoid this, you need to remember some not very complex rules. First of all, you need to know about which glasses to drink real red wine. For champagne high glasses are used in the form of fountains (with a narrow bottom and greatly expanding upwards); for strong and raspy red wine - elegant wine glasses with a wide bowl and a very thin leg. There are special tasting kits that help identify the relationship between the shape of the glass and the taste and aroma of wine. Thanks to them, everyone can decide for himself from which glass and which wine to drink. When starting a wine feast, you should always remember that there will always be well-wishers who fill your empty glass. If you intend to maintain a reasonable pace, then starting from the third glass drink strong drinks a little. In such cases, you will not increase the portion - it is not accepted. Drink to the bottom after the toast is needed only in special cases. Now it is no longer mandatory. It is possible, without waiting for an invitation, to take a sip from a glass or, on the contrary, only to sip a little. In our time, clinking is out of fashion, so at the table with business partners or unfamiliar people clink glasses rarely. On another offer to drink alcohol, when you no longer want this, it is better to say: “Thank you, I do not want it yet.” Such an answer is usually accepted without debate. Wine, as a rule, is drunk from the glass a little. It is advisable to drink champagne and other exaggerating wines immediately, without waiting for them to dry out and lose their exquisite taste. Bottles open already in the kitchen. Particularly aged wine can be opened at the festive table with close friends. The bottle sealed with a Staniol is opened first with a knife, the stannial capsule is incised slightly below the edge of the bottle. The corkscrew is not screwed very deeply into the cork, since it can be pressed into the bottle or crumbled strongly. A bottle with cork pieces floating on the surface of the wine is not served on the table. If the crumbs get into the bottle, they are drained before bringing the bottle to the table. Wine is usually served on the table in a bottle (with a label), in a wine decanter or in a closed wine jug. And the last rule - the bottle can not be opened by hitting the bottom with a hand. Now let's talk about how to fill glasses and glasses. The bottle is held with the whole hand approximately at the level of the label, so that the index finger is on the neck. Pouring wine, try not to tilt the vessel too sharply so as not to stir up possible sediment. When poured, try to keep the bottleneck on the edge of the glass. Raising the bottle, you need to turn it a little so that the wine does not accidentally fall on the tablecloth. In the restaurant, the waiters wipe the neck of the bottle with a napkin, and then folding it up, wrap the bottle so as not to stain the tablecloth. Drinks are poured from the right hand. If the next guest cannot be approached from the right side, he is poured with his left hand, and to the left - with the right. From the full bottle first pour yourself. This custom dates back to when ordinary vegetable oil was used instead of cork. The one who treated, after removing the layer of oil, filled his glass first, and then the guest's glass. In addition, this gesture seemed to serve as a sign that the owner has no bad intentions regarding the guest (that is, he does not want to poison him). Nowadays, in this way, crushed corks are prevented from entering the guest’s glass. In a restaurant or cafe, the waiter first pours the so-called test drink into the ordering glass, which immediately checks the taste of the wine and its temperature. If he remains satisfied with them, he nods in the affirmative to the waiter, who then fills the other glasses. The owner of the table, pouring the first drop to himself, first fills the glasses of the ladies, and then the men. You can pour it all in turn (i.e., clockwise), leaving your glass last. Red wine is filled with 3/4 to 4/5 glasses, which at the same time should be on the table. If you serve yourself, you need to take a glass in your left hand, and right wine to pour (unless, of course, you are not left-handed). Hold the glass by the thumb, index and middle fingers, the little finger and the ring finger should rest on the base of the glass. Wine is poured only when the glass or glass is completely empty. Pouring wine into an unfinished glass is insulting, because the guest may see this as the owner’s desire to give him a drink or coercion. A man, inquiring about the fact that the lady sitting next to him is drinking, should during the whole lunch or dinner make sure that her glass is always filled. At family parties, the owner himself knows the drinks, and he also fills the glasses. If the wine (usually homemade) is served in a decanter or in a jug, they can be poured by the guest himself. Until now, it has not been accepted that a woman in a society of men herself poured herself wine. If a neighbor is not attentive to her, she can ask him to fill her glass. Sparky glasses should always be full. When clinking glasses, congratulating the hero of the occasion, they usually drink to the bottom. Therefore, strong alcoholic beverages are not suitable for toasting. For this purpose it is best to use light red wine. Starting to drink, do not talk. If at this time you are distracted ^ you first need to put a glass on the table and only after that answer. It is customary to drink red wine in sips and slowly. And in conclusion, you need to answer one more important question - where to buy and how to determine a good wine. It would seem that today there is no such problem - there are kiosks working around the clock at every corner, filled with batteries of various bottles. But if you value health, if you do not want to get into an awkward position, putting a bottle with, to put it mildly, unimportant contents on the table in front of your guests, listen to the following tips: 1. Good wine is never corked with plastic caps - only cork. 2. A good wine always contains detailed information on the manufacturer, place and year of grape harvest. 3. A good wine simply cannot be cheap. Finally, when buying wine in a store, pay attention to whether the storage conditions for the drink described above are observed. Sunlight is very harmful to red wine. It changes the taste of the drink, destroying some of the substances in its composition. Remembering our advice, you can avoid health problems and enjoy such a wonderful drink, like this exquisite red wine.