Fermentation of Red wine & Health benefits
What is fermentation?
Fermentation is the conversion of sugar, by the interaction of yeasts, into alcohol with a byproduct of carbon dioxide gas. What does that have to do with wine? In wine, grapes are fermented and the sugar from the fruit is converted into alcohol by yeast. Basically, the equation looks something like this: sugar + yeast = alcohol, carbon dioxide & heat Fermented foods impact your health? Fermented foods have health benefits in general because they contain probiotics, so good bacteria. Everyone only thinks of dairy when it comes to probiotics. Probiotics have many benefits like healthy bowel function and anti-cancer. (Learn more) Wine has bacteria? How did it get there? There are three basic types of bacteria found in red wine: Leuconostoc, Pediococcus, and Lactobacillus. Bacteria is found on the surface of grapes and their leaves, also the equipment. Lactic Acid bacteria metabolize glucose and fructose… when this happens, lactic and acetic acid are produced. This is why wine has a sour vinegar-ish aroma sometimes. This bacteria can help? Studies have found that wine bacteria actually survived better in the human gut than other beneficial bacteria from other foods. It sticks to intestine walls, and gets rid of pathogens, which are harmful bacteria. For example, P. Pentosaceus was great at defending agains E-Coli. Don’t get too excited. A disclaimer, many wines have sulfides added to them many times to stabilize them and this eliminates bacteria…bacteria which could be helping you. So be mindful on your wine consumption! But feel free to learn more about the process of red wine production, the unique features of its composition and the benefits red wine has to offer! Check it out: |
|
Wine is the most civilizing thing in the world.” – Ernest Hemingway