Grapes are alcoholic beverages made from fermented grapes without added sugars, acids, enzymes, water, or other nutrients.
Yeast consumes sugar in grapes and turns them into ethanol and carbon dioxide. Various grape varieties and yeast strains produce different wine styles. This variation results from the complex interactions between the development of wine biochemistry, the reactions involved in fermentation, terroir, and the production process. Many countries enact legal applications intended to determine the style and quality of wine. This usually limits the geographical origin and the allowed grape varieties, as well as other aspects of wine production. Grapes that are not made from grapes include rice wine and grapes like plums, cherries, pomegranates and elderberries.
Wine has been produced for thousands of years. The earliest known wine trail originated from Georgia (c. 6000 BC), Iran (c. 5000 BC), and Sicily (c < 4000 BC) despite evidence of similar alcoholic beverages previously consumed in China (c. 7000 BC). The earliest known winery is the 6,100-year-old Areni-1 wine in Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace and Rome. Throughout history, wine has been consumed for intoxicating effects.
Wine has long played an important role in religion. The red wine was associated with blood by the ancient Egyptians and was used by the Greek cult of Dionysus and the Romans in their Bacchanalia; Judaism also included it in Kiddush and Christianity in the Eucharist.
Video Wine
Histori
The earliest archaeological and archaeobotanical evidence for grape and vine grapes, dating to 6000-5800 BC is found in modern Georgian territory. Archaeological and genetic evidence suggests that the earliest wine production elsewhere relatively later, is likely to have occurred in the Southern Caucasus (which includes Armenia, Georgia and Azerbaijan), or the West Asian region between East Turkey and northwestern Iran.
The earliest evidence of wine-based fermented beverages is found in China (c. 7000 BC), Georgia from 6000 BC, Iran from 5000 BC, and Sicily from 4000 BC. The earliest evidence of a wine production facility is Areni-1 wine in Armenia and at least 6100 years old.
A 2003 report by archaeologists suggests the possibility that wine is mixed with rice to produce mixed fermented drinks in China in the early years of the seventh millennium BC. The pottery jars from the Neolithic Jiahu site, Henan, contain traces of tartaric acid and other organic compounds commonly found in grapes. However, other fruits derived from the area, such as hawthorn, can not be ruled out. If this drink, which appears to be a precursor of rice wine, including grapes from other fruits, they will be one of dozens of wild species in China, rather than Vitis vinifera , introduced 6000 years later.
The spread of western wine culture is most likely caused by the Phoenicians who spread out from the city-state bases along the Mediterranean coast which today are Syria, Lebanon, Israel, and Palestine. Byblos wine is exported to Egypt during the Old Kingdom and then throughout the Mediterranean. The evidence includes two Phenician ship ships from 750 BC discovered by Robert Ballard, whose wine content is intact. As the first major merchant in wine ( cherem ), Phoenicians seem to have protected it from oxidation with olive oil coating, followed by pine seal and resin seals, similar to retsina.
The earliest remnants of the Apadana Palace in Persepolis dating from 515 BC include carvings depicting soldiers from the Achaemenid imperial countries who brought gifts to the Achaemenid king, among them Armenians carrying their famous wines.
The literary references to wine abound in Homer (8th century BC, but probably related to earlier compositions), Alkman (7th century BC), and others. In ancient Egypt, six of the 36 wine vessels were found in the tomb of King Tutankhamun under the name "Kha'y", a king of royal chiefs. Five of these amphoras were designated as coming from the king's private home, with the sixth of the treasures of the Aten kingdom. The wine trail has also been found in central Xinjiang Asia in modern China, dating from the second and first millennium BC.
The mention of the first known grape in India dates from the end of the 4th century BC by Chanakya, the chief minister of Emperor Chandragupta Maurya. In his writings, Chanakya condemned the use of alcohol while taking down the emperor and his court often spelled out the style of wine known as madhu .
The ancient Romans planted vineyards near garrison towns so that wine could be produced locally rather than remotely sent. Some of these areas are now world-famous for wine production. The Romans discovered that burning sulfur candles in empty vessels made them fresh and free from the smell of vinegar. In medieval Europe, the Roman Catholic Church endorsed wine because the priests required it for Mass. The monks in France made wine for years, aged in the caves. An ancient English prescription that survived in various forms until the nineteenth century demands the perfection of white wine from bastard felines - poor or contaminated bastard wine .
Etymology
The English word "wine" comes from Proto-Germanic * winam , the initial loan of Latin vinum , "wine" or "(wine) wine", itself comes from Proto-Indo-European trunks * win-o - (eg Armenian: ???? , gini ; Ancient: ????? oinos ; Aeolic Greek: wikios ; Hittite: wiyana ; The earliest tested terms referring to wine are the Greek Mycenaean ?????? me-tu-wo ne-wo (* ????????????? ????????????????????????????????????????????????????????????????????????????????????? ?????????????? new wine ", and ????? wo-no -wa-ti-si , meaning "vineyard", is inscribed in the Linear B. Linear B inscription also includes, among other things, an ideogram for wine, ie ? .
The main Indo-European root is the subject of further debate. Some scholars have noted the similarity between the words for wine in the Indo-European language (eg Armenian gini , Latin vinum , Ancient Greek ?????, Russia ?? ? Representations in the International Phonetic Alphabet (IPA)>> [v ?? 'no] ), Kartvelian (eg Georgia ????? [? Vin?] ), and Semitic ( * wayn ; Hebrew ??? [jaiin] ), indicating the possible general origin of the word that denotes "wine" in this language family. The Georgian word goes back to Proto-Kartvelian * ? Wino -, which is a loan from Proto-Indo-Europe or lexeme specifically borrowed from Proto-Armenian * ?? einyo -, from where the Armenian gini . An alternative hypothesis by FÃÆ'¤hnrich presupposes * ? Wino - an original Kartvelian word derived from the root of the words * ? Un - ('bend'). View * ? Wino - for more. All of these theories put the origin of the word in the same geographical location, Trans-Caucasian, which has been established based on archaeological and biomolecular studies as the origin of wine preservation.
Maps Wine
Variant
Red wine
The process of red wine production involves the extraction of color and flavor components of the grape skin. The red wine is made of dark grape varieties. The true color of the wine can range from purple, typical of young wine, through red to ripe grapes, to chocolate to older red grapes. The juice of most purple grapes is actually whiteish-green; the red color comes from the anthocyan pigment (also called anthocyanin) present in the skin of grapes; exceptions are relatively rare teinturier varieties, which actually have red meat and produce red juice.
White wine
White wine can be yellow-straw, yellow-green, or yellow-gold. Fermentation of the colorless grape produces white wine. The grapes from which the white wine is produced are usually green or yellow. Some famous varieties, such as Chardonnay, Sauvignon, and Riesling. Other white wines are mixed from various varieties; Tokay, Sherry, and Sauternes are examples. Dark-colored grapes can be used to produce white wine if the wine maker is careful not to let the skin stain the liquid during separation of the pulp juice. Pinot noir, for example, is commonly used to produce champagne.
Dry white wine (non-sweet) is the most common, derived from the complete fermentation of the wort. Sweet grapes are produced when the fermentation is disturbed before all the grape sugar is converted into alcohol. The sparkling wine, which is mostly white wine, is produced by not allowing carbon dioxide from fermentation to escape during fermentation, occurring in the bottle rather than in the barrel.
Wine RosÃÆ'Â ©
The rosé wine combines some of the color of the grape skin, but it is not enough to qualify it as a red wine. This may be the oldest known type of wine, as it is the easiest to make with the skin-contact method. Pink can range from pale orange to light purple, depending on the variety used and the technique of wine making. There are three main ways to produce wine rosà ©: skin contact (allowing dark grape skin to dye the wort), saignÃÆ' © e (removing juice from the necessity at the beginning of fermentation and continuing the juice fermentation separately), and mixing (not common and desperate in most wine producing regions). Wine Rosà © can be made silent, semi-sparkling, or sparkling, with varying degrees of sweetness from dry ProvenÃÆ'§al rosÃÆ' © to Zinfandel White sweet and sow. Rosae wine is made from a wide variety of wines around the world.
Grapes
Grapes from other fruits, such as apples and berries, are usually named after the fruits from which they are produced combined with the word "wine" (eg, apple wine and elderberry wine) and are commonly called fruit or country grapes (not to be confused with the French term vin de pay ). In addition to the grape varieties traditionally used for wine making, most fruits naturally do not have fermentable sugars, relatively low acidity, yeast nutrients needed to promote or maintain fermentation, or a combination of these three characteristics. This may be one of the main reasons wine wine is historically more numerous than other types, and why certain types of fruit grapes are generally limited to areas where the fruit is original or introduced for other reasons.
Mead (honey wine)
Mead, also called honey wine, is made by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. As long as the main substance fermented is honey, the drink is considered mead. Mead is produced in ancient history throughout Europe, Africa and Asia, and is known in Europe before grape vines. Starch-based "wine" and starter products based Starch-based_products '> Starch-based_22wine.22_and_wine-based_products "> -wine
Other beverages called "grapes", such as barley wine and rice wine (eg sake), are made of starch-based and more beer-like than traditional wines, while ginger wine is enriched with brandy. In these latter cases, the term "wine" refers to a likeness in the alcohol content rather than to the production process. The commercial use of the English word "wine" (and equivalent in other languages) is protected by law in many jurisdictions.
Some British supermarkets have been criticized for selling "wine-based" drinks, which contain only 75% of the wine, but are still marketed as grapes. The Vine and Wine International Organization requires that "wine-based" must contain a minimum of 75% of the wine, but producers do not have to divulge the properties of the remaining 25%.
grape varieties
Grapes are usually made of one or more varieties of the European species Vitis vinifera, such as Pinot noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot. When one of these varieties is used as the main wine (usually defined by law as a minimum of 75% to 85%), the result is "varieties" as opposed to "mixed" grapes. The mixed wines are not always inferior to the grape varieties, but rather they are different wine-making styles.
Wine can also be made from other wines or hybrid species, created by genetic crossings of two species. V. labrusca (the Concord grape is cultivar), V. aestivalis , V. ruprestris , V. rotundifolia and V. riparia is a North American native wine that is usually grown for fresh consumption or for grape juice, jam, or jelly, and is only occasionally made into wine.
Hybridization differs from grafting. Most of the world's vineyards are grown with European vinifera vines that have been grafted onto tree trunks of North American species, a common practice because of their resistance to phylloxera, a root louse that eventually kills the vines. By the end of the 19th century, most European vineyards (excluding some of the driest in the south) were destroyed by infestations, leading to the widespread death of vines and eventually reproducing. Connections are made in every wine-producing region of the world except in Argentina, the Canary Islands and Chile - the only places that have not been exposed to insects.
In the context of wine production, terroir is a concept that includes varieties of grapes used, altitude and shape of vineyards, soil types and chemistry, seasonal climate and conditions, and local yeast culture. The range of possible combinations of these factors can result in major differences between grapes, affecting the fermentation process, finishing, and aging as well. Many wineries use growth and production methods that maintain or highlight the unique flavors and flavors of their unique terroir . However, the difference in flavor is less desirable for bulk-market table wine producers or other inexpensive wines, where consistency takes precedence. Such manufacturers try to minimize the different sources of wine through production techniques such as micro-oxygenation, tannin filtering, cross-flow filtration, thin film evaporation, and spinning cones.
Classification
The rules govern the classification and sale of wine in many regions of the world. European wines tend to be classified by region (eg Bordeaux, Rioja and Chianti), whereas non-European wines are most often classified by grapes (eg Pinot noir and Merlot). Market recognition of certain areas has recently led to an increase in their superiority on non-European wine labels. Examples of recognized non-European places include the Napa Valley, Santa Clara Valley, Sonoma Valley, Anderson Valley, and the Mendocino Region in California; Willamette Valley and Rogue Valley in Oregon; Columbia Valley in Washington; Barossa Valley in South Australia; Hunter Valley in New South Wales; LujÃÆ'¡n de Cuyo in Argentina; Central Valley in Chile; Vale dos Vinhedos in Brazil; Hawke's Bay and Marlborough in New Zealand; and in Canada, the Okanagan Valley in British Columbia, and the Niagara Peninsula and Essex County regions of Ontario are the three largest producers.
Some mixed wine names are marketing terms whose use is governed by trademark laws rather than by certain wine laws. For example, Meritage (it sounds like "inheritance") is generally a blend of Bordeaux style from Cabernet Sauvignon and Merlot, but may also include Cabernet Franc, Petit Verdot, and Malbec. Commercial use of Meritage terms is permitted only through license agreements with the Meritage Association.
European Classification
France has various naming systems based on the concept of terroir , with a classification starting from Vin de Table ("table wine") at the bottom, via Vin de Pays > and Designation d'Origine Vin DÃÆ' Â © limitÃÆ'Â © de QualitÃÆ' © SupÃÆ' Â © rieure (AOVDQS), up to Appointment d'Origine ContrÃÆ''lÃÆ' Â © e (AOC) or similar, depending on the region. Portugal had developed a system that resembled France and, in fact, pioneered this concept in 1756 with a royal charter that created the Demourcated Douro Area and governed the production and trade of wine. Germany created a similar scheme in 2002, although it has not yet reached the authority of the classification system of other countries. Spain, Greece, and Italy have a classification based on dual system of origin region and product quality.
Outside Europe
New World wines - made outside of traditional European wine regions - are usually classified by wine rather than by terroir or origin, although there are unofficial attempts to classify them based on quality.
According to the Canadian Food and Drug Rules, wine in Canada is an alcoholic beverage produced by complete or partial fermented alcohol from fresh grapes, wines, products of fresh grapes, or a combination of them. There are many ingredients added during the manufacturing process, such as yeast, concentrated grape juice, dextrose, fructose, glucose or solid glucose, inverted sugar, sugar, or aqueous solutions. Calcium sulfate in such amounts that the sulfate content dissolved in the finished wine does not exceed 0.2 weight percent by volume calculated as potassium sulfate. Calcium carbonate in such quantities that the tartaric acid content in the finished wine should not be less than 0.15 weight percent by volume. Also, sulfurous acid, including its salt, in such amounts that its content in the finished wine does not exceed 70 parts per million in a free state, or 350 parts per million in combined state, is calculated as sulfur dioxide. Caramel, amylase and pectinase at maximum usage levels are consistent with good manufacturing practices. Brandy, fruit or alcoholic spirits derived from the fermentation of alcohol from refined food sources to no less than 94 percent alcohol by volume. Before final filtration can be treated with a strong acid cation exchange resin in the form of sodium ions, or a weak basic anion exchange resin in the form of hydroxyl ions.
Vintages
In the United States, for grapes dated and labeled vintage with the home country or the American Vulcanic Area (AVA, for example, the Valley of Sonoma), 95% of its volume must come from grapes harvested that year. If the wine is not labeled with the country of origin or AVA, the percentage requirement is lowered to 85%.
Vintage wines are generally packed in one batch so each bottle will have the same flavor. The climate impact on the character of the wine can be significant enough to cause various vintages of the same vineyard to vary dramatically in taste and quality. Thus, vintage wines are produced to characterize certain vintage individuals and serve as the pre-eminent wines of the producers. Vintages that excel from reputable manufacturers and regions will often command a price much higher than their average price. Some vintage wines (eg Brunello), only made in years better than average.
For consistency, non-vintage wines can be mixed from more than one vintage, which helps wine makers maintain a reliable market image and sustain sales even in bad years. One recent study shows that for the average wine drinker, the vintage year may not be as significant for perceived quality as it has been thought, although wine connoisseurs continue to place great importance on it.
Tasting
Wine tasting is a sensory examination and wine evaluation. Grapes contain many chemical compounds that are identical or identical to fruits, vegetables, and spices. The sweetness of the wine is determined by the amount of residual sugar in wine after fermentation, relative to the acidity present in the wine. Dry grapes, for example, have little residual sugar. Some wine labels suggest opening the bottle and letting the wine "breathe" for a few hours before serving, while others suggest to drink it immediately. Redemption (the act of pouring wine into a special container just for breathing) is a controversial subject among wine enthusiasts. In addition to aeration, decanting with a filter allows the removal of the bitter sediments that may form in the wine. Sediment is more common in older bottles, but aeration may benefit younger wines.
During aeration, exposure to younger wines into the air often "relaxes" the drink, making it smoother and better integrated in scents, textures, and flavors. Older wines generally fade (loss of character and flavor intensity) with extended aeration. Despite these general rules, breathing does not always benefit all wine. Wine can be tasted as soon as the bottle is opened to determine how long it should be aerated, if at all. When tasting wine, individual flavors can also be detected, because of the complex mixture of organic molecules (eg esters and terpenes) that can contain grape and grape juice. Experienced tasters can distinguish the distinctive flavors of grapes and certain flavors that result from other factors in wine making. Typical deliberate ingredients in wine - chocolate, vanilla, or coffee - are those instilled in the oak barrel rather than the wine itself.
Vertical and horizontal tasting involves a variety of vintages in the same wine and vineyard, or the last one where there is a vintage of several vineyards. The "banana" flavor (isoamyl acetate) is a product of yeast metabolism, as well as rotten aromas like "medicine" or "Band-Aid" (4-ethylphenol), "spicy" or "smoky" (4-ethylguaiacol), and rotten eggs (hydrogen sulfide). Some varieties may also indicate the taste of minerals due to the presence of water-soluble salts as a result of the presence of limestone in the vineyard's soil. The aroma of wine comes from volatile compounds that are released into the air. Evaporation of these compounds can be accelerated by turning wine glasses or serving at room temperature. Many drinkers prefer to cool red wine that is very aromatic, such as Chinon and Beaujolais.
The ideal temperature to serve a particular wine is a matter of debate by wine enthusiasts and sommeliers, but some broad guidelines have emerged that will generally enhance a certain general wine tasting experience. White wine should cultivate a sense of coolness, achieved by serving in "basement temperature" (13Ã,  ° C [55Ã,  ° F]). The bright red wine drunk young should also be brought to the table at this temperature, where they will quickly rise a few degrees. Red wine is generally considered the best when served chambrÃÆ' © ("at room temperature"). However, this does not mean the temperature of the dining room - often around (21Ã,  ° C [70Ã,  ° F]) - but rather the coolest room in the house and, therefore, always cooler than the dining room itself.. Pinot noir should be brought to the table to be served at (16 Ã,  ° C [61Ã,  ° F]) and will reach the full bouquet at (18Ã,  ° C [64Ã,  ° F]). Cabernet Sauvignon, zinfandel, and Rhone varieties should be presented at (18Ã,  ° C [64Ã,  ° F]) and allow to warm up on the table until 21Ã, ° C (70Ã,  ° F) for the best scent.
Collecting
The incredible vintages of the best vineyard can be sold for thousands of dollars per bottle, although the term "wines of luxury" includes a wider range of items usually sold for more than US $ 30-50. "Wine investment" is considered by some to be Veblen goods: goods whose demand is increasing rather than declining as the price rises. Certain choices have a higher value, such as "Vertical", in which various vintages of wine and certain vineyards, are offered. The most famous is the 135-year-old ChÃÆ' Â ¢ teau d'Yquem vertical containing every vintage from 1860 to 2003 selling for $ 1.5 million. The most commonly purchased wine for investment includes wine from Bordeaux and Burgundy; wine cults from Europe and elsewhere; and vintage port. Characteristics of highly collected wines include:
- A proven track record from time to time
- The plains of the drinking windows (that is, the period of maturity and approachability) for many years
- Consensus among experts on wine quality
- Strict production methods at every stage, including wine selection and proper barrel aging
The investment in good wines has attracted those who took advantage of their relative ignorance of the wine market sector. Such wine con artists often benefit by charging exorbitant prices for unrivaled wines or lower wines from the famous wine regions, claiming that they offer good investments that are not affected by the economic cycle. Like investments, thorough research is crucial to making the right decisions.
Production
* Can include official, semi-official, or approximate data.
Grape wine grows almost exclusively between 30 and 50 degrees north and south of the equator. The world's southernmost vineyards are located in the Central Otago region of New Zealand's South Island near the 45th south of parallel, and the northernmost is in Flen, Sweden, north of the 59th parallel.
Exporting countries
Britain is the world's largest wine importer in 2007.
Consumption
The wine consumption data from the list of countries with alcohol consumption measured in pure ethyl alcohol is consumed per capita in a given year, according to the latest data from the World Health Organization. This methodology covers people who are 15 years of age or older.
Culinary used
Wine is a popular and important drink that accompanies and enhances a variety of dishes, from simple and traditional stew to the most sophisticated and complex haute dishes. Wine is often served with dinner. Sweet desserts can be served with dessert. In fancy restaurants in Western countries, wine usually accompanies dinner. In a restaurant, customers are helped to make good food-wine pairings by the restaurant sommelier or the wine steward. Individuals who eat at home can use wine guides to help make food-wine pairings. Wine is also drunk without a meal at a wine bar or with a choice of cheese (at a wine and cheese feast).
Wine is important in cooking not only because of its value as a beverage, but as a flavoring agent, especially in stock and braising, because its acidity provides balance to a savory or sweet rich dish. The wine sauce is an example of a culinary sauce that uses wine as the main ingredient. Natural grapes can show a variety of alcohol content, from under 9% to above 16% ABV, with most of the wine being in the range of 12.5-14.5%. Enriched wines (usually brandy) may contain 20% or more of alcohol.
The meaning of religion
Ancient Religion
The use of wine in ancient Egyptian and ancient Egyptian religious ceremonies is common. The literature often includes wine, and the religious mystery of Dionysus uses wine as a sacramental entherogen to induce a mind-altering state.
Judaism
Wine is an integral part of Jewish law and tradition. The Kiddush is a blessing that is read on wine or grape juice to sanctify Shabbat. On Pesach (Passover) during Seder, it is the obligation of a Rabini to an adult to drink four cups of wine. In the Tabernacle and in the Temple in Jerusalem, wine offerings are part of the sacrificial ministry. Notice that this does not mean that wine is a symbol of blood, a common misconception that contributes to the Christian myth of blood slander. "It has become one of the cruel irony of history that blood slander - accusations against Jews using the blood of murdered Gentile children for wine making and matzot - became a false pretext for many pogroms, and because of the dangers, those who live in places in where blood pollution occurs halally freed from the use of red wine, lest it be confiscated as "proof" against them. "
Christianity
In Christianity, wine is used in a sacred rite called the Eucharist, derived from the story of the Last Supper gospel (The Gospel of Luke 22:19) which describes Jesus sharing bread and wine with his disciples and commanding them to "do this as a warning from me. " Beliefs about the nature of the Eucharist vary among denominations (see different Eucharist theology).
While some Christians consider the use of wine from wine as essential to the validity of the sacrament, many Protestants also permit (or require) grape juice to be pasteurized instead. Wine was used in Eucharistic ceremonies by all Protestant groups until an alternative emerged at the end of the 19th century. Methodist dentist and fuselage, Thomas Bramwell Welch, applied a new pasteurization technique to stop the natural fermentation process of grape juice. Some Christians who became part of the increasingly tight movement of simplicity suppressed the shift from wine to grape juice, and substitutions spread rapidly in many parts of the United States, as well as other countries to a lesser extent. There is still an ongoing debate between some American Protestant denominations as to whether wine can and should be used for the Eucharist or allowed as a regular drink, with Catholics and some mainline Protestants allowing sufficient wine to drink, and some conservative Protestant groups opposed to alcohol consumption once.
Islam
Alcoholic drinks, including wine, are prohibited under most interpretations of Islamic law. In many Muslim countries, the ownership or consumption of alcoholic beverages brings legal punishment. Iran previously had a rapidly growing wine industry that vanished after the Islamic Revolution in 1979. In Greater Persia, Persian wine was the central theme of poetry for over a thousand years, long before the advent of Islam. Several Alevis of sects-one of the two main branches of Islam in Turkey (the other is Sunni Islam) -using wine in their religious services.
Certain exceptions to alcohol bans apply. Alcohols originating from sources other than wine (or by-products) and dates are allowed in "very small quantities" (loosely defined as non-toxic quantities) under Sunni Hanafi madhab , for a particular purpose ( such as drugs), where the goal is not intoxication. However, modern Hanafi scholars consider alcohol consumption to be outlawed altogether.
Health effects
Short-term effects
Grapes contain ethyl alcohol, the same chemicals present in beer and refined beverages and thus, wine consumption has short-term psychological and physiological effects on the user. Different concentrations of alcohol in the human body have different effects on a person. The effects of alcohol depend on the number of people who are intoxicated, the percentage of alcohol in the wine and the consumption span, the amount of food eaten and whether someone has taken other prescriptions, over-the-counter or street drugs, among other factors. Drinking enough to cause 0.03% -0.12% blood alcohol concentration (BAC) usually leads to overall improvement in mood and euphoria possible, increased confidence and socialization, decreased anxiety, red-facial appearance and impaired judgment and good muscle coordination. BAC 0.09% to 0.25% caused lethargy, sedation, balance problems, and blurred vision. BAC from 0.18% to 0.30% causes great confusion, speech impairment (eg lisp utterance), shocking, dizziness and vomiting. BAC from 0.25% to 0.40% causes fainting, unconsciousness, anterograde amnesia, vomiting, and death can occur by inhaling vomiting (lung aspiration) while subconscious and respiratory depression (potentially life-threatening). BAC from 0.35% to 0.80% leads to coma (unconscious), life-threatening respiratory depression and potentially fatal alcoholic toxicity. As with all alcoholic beverages, drinking while driving, operating an aircraft or heavy equipment increases the risk of accidents; many countries have punishment for drunk driving.
Grapes can trigger positive emotions in a short time, such as relaxed and comfortable. The context and quality of wine can affect moods and emotions as well.
Long-term effects
The main active ingredient of wine is alcohol, and therefore, the health effects of alcohol apply to wine. Drinking small amounts of alcohol (less than one drink in women and two men) is associated with a reduced risk of heart disease, stroke, diabetes mellitus, and premature death. However, drinking more than this amount, increases the risk of heart disease, high blood pressure, atrial fibrillation, and stroke. The risk is greater in younger people due to binge drinking that can result in violence or accidents. About 3.3 million deaths (5.9% of all deaths) are believed to be due to alcohol every year.
Alcoholism is a broad term for drinking alcohol that produces problems. It was previously divided into two types: alcohol abuse and alcohol dependence. In the medical context, alcoholism is said to exist when two or more of the following conditions are present: one takes large amounts of water for a long time, having difficulty reducing, obtaining and drinking alcohol takes a lot of time, alcohol is highly desirable, the result of use in not fulfilling responsibilities , the results of use in social matters, the results of use in health problems, the results of use in risky situations, withdrawal occurs when stopped, and alcohol tolerance has occurred with use. Alcoholism reduces a person's life expectancy by about ten years and alcohol use is the leading cause of premature death in the United States. There is no professional medical association that suggests people who are not drinkers should start drinking wine.
Although lower quality evidence suggests cardioprotective effects, no controlled studies have been completed on the effects of alcohol on the risk of developing heart disease or stroke. Excessive alcohol consumption can lead to cirrhosis of the liver and alcoholism. The American Heart Association "warns NO people to start drinking... if they have not been drinking, consult your doctor about the benefits and risks of moderate alcohol consumption."
Population studies show the J-curve correlation between grape consumption and cardiovascular disease rate: heavy drinkers have an elevated rate, while people who drink small amounts (up to 20 g of alcohol per day, about 200 ml (7,, USÃ, flÃ, oz) wine ABV 12.7%) has a lower rate than non-drinkers. The study also found that moderate consumption of other alcoholic beverages correlates with decreased mortality due to cardiovascular causes, although the associations are stronger for wine. In addition, several studies have found a greater correlation of health benefits with red than white wine, although other studies found no difference. Red wine contains more polyphenols than white wine, and it can protect against cardiovascular disease.
Although red wine contains chemical resveratrol and there is evidence while it can improve heart health, evidence is unclear for those at high risk by 2013. The grape skin naturally generates resveratrol in response to fungal infections, including yeast exposure during fermentation. White wine generally contains lower levels of chemicals because it has minimal contact with the grape skin during this process.
Counterfeiting and manipulation
Incidents of fraud, such as the mislabeling of origin or the quality of wine, have resulted in regulations on labeling. The "wine scandals" that have received media attention include:
- Diethylene Glycol Wine Scandal 1985, in which diethylene glycol is used as a sweetener in some Austrian wines.
- In 1986, methanol (a type of toxic alcohol) was used to convert certain wines produced in Italy.
- In 2008, some Italian wines were found including sulfuric acid and hydrochloric acid.
- In 2010, several Chinese red wines were found forged, and as a consequence China's Hebei province has shut down nearly 30 wineries.
Packaging
Most wines are sold in glass bottles and sealed with cork (50% of them are from Portugal). An increasing number of wine producers have used alternative closures such as "cork" and "cork" synthetic screws and plastic. Although alternative closures are cheaper and prevent stain corks, they have been blamed for problems such as excessive reductions.
Some of the wine is packed in a thick plastic bag in a corrugated fiberboard box, and is called a "grape box", or "wine tong". Tucked inside the package is a tap affixed to the bag in the box, or bladder, which is then extended by the consumer to present its contents. Box wine can remain fresh for up to a month after it is opened because the bladder collapses because the wine is eliminated, limiting contact with air and, thus, slowing the rate of oxidation. In contrast, bottle grapes oxidize faster after opening because of the increased ratio of air to wine because their contents are eliminated; it can greatly decrease in a few days.
The environmental considerations of wine packaging reveal the benefits and disadvantages of wine bottles and wine boxes. Glasses used to make bottles are nontoxic and naturally occurring substances that are completely recyclable, whereas the plastic used for box-wine containers is usually less environmentally friendly. However, wine bottle manufacturers have been cited for violations of the Clean Air Act. The Editorial New York Times suggests that wine boxes, which are lighter in packet weight, have a reduced carbon footprint from their distribution; however, wine-box plastic, although it may be recyclable, can be more labor-intensive (and therefore expensive) to process than glass bottles. In addition, while the wine box can be recycled, the plastic bag is unlikely to be recycled.
Some wines are sold in stainless steel barrels and are referred to as wine on tap.
Storage
The wine cellar, or wine room, if it is on the ground, is a place designed specifically for storage and aging of wine. Fancy restaurants and some private homes have wine cellars. In an active wine cell, temperature and humidity are guarded by a climate control system. Passive wine cellars are not climate controlled, and therefore should be placed carefully. Since wine is a perishable natural food product, all types - including red, white, sparkling, and enriched - can damage when exposed to heat, light, vibration, or fluctuations in temperature and humidity. When stored properly, the wine can maintain its quality and in some cases increase the aroma, taste, and complexity with age. Some wine experts argue that the optimal temperature for wine aging is 13Ã, ° C (55Ã,  ° F), others 15Ã,  ° C (59Ã,  ° F).
The wine refrigerator offers a smaller alternative to wine cellar and is available in capacities ranging from small units, 16-bottles to quality furniture that can contain 400 bottles. The wine refrigerator is not ideal for aging, but it serves to cool the wine at the right temperature to drink. This refrigerator keeps the humidity low (usually below 50%), under optimum humidity 50% to 70%. Lower moisture levels can drain the cork over time, allowing oxygen to enter the bottle, which reduces the quality of the wine through oxidation. While some types of alcohol are sometimes stored in freezers, such as vodka, it is not possible to freeze the wine safely in a bottle, since there is not enough room to inflate as it freezes and the bottle will usually crack. Certain bottle shapes allow the cork to be driven by ice, but if the bottle is frozen by its side, the wine in the narrow neck will always freeze first, preventing this.
Profession
There are a large number of jobs and professions that are part of the wine industry, from individuals who grow grapes, prepare wine, bottle, sell it, rate, market it and eventually make recommendations to clients and serve wine.
See also
References
Further reading
External links
- Wine at EncyclopÃÆ'Â|dia Britannica
- The Guardian & amp; Observer Guide for Wine
Source of the article : Wikipedia
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