This is my second year making homemade wine and very much looking forward to
> it. However, I just started drinking at least a glass of red wine a day to
> try help lower my cholesterol. All store bought. We will be bottling last
> years wine within the next month to two months for my first homemade
> stockpile. My question is "does homemade wine have the same cholesterol
> lowering effects as production wines. Are they better?" Anything else to
> take into consideration about the process to keep this mind?
>
> thanks k~
>
>
If your wine is made from Red Grapes, then the answer would be yes. The beneficial compounds are found in red grapes. I guess other fruit wines would give you some of the benefits of those fruits.
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N
Negodki
Only if you catch them. ;)
I would assume that both would have the same benefits, unless the benefits were due to an additive that only one would use.
If reservatrol is indeed the agent which is responsible for the lesser incidence of heart-disease and high serum cholesterol in our Ranine brothers (and sisters), then there would be a benefit in ingesting fresh grapes, grape juice, red wine, and (to a lesser extent) rose wines. However, the evidence that reservatrol is the agent is no more convincing than the enzyme that was named several years ago (can't remember it's name offhand, and don't want to pour through all those studies again).
I agree that some, perhaps most, of the compounds are unaltered. However,...
1 cup (8 fluid ounces) of grape juice contains 1 g protein, 23 mg calcium, 29 mg phosphorous, 0.6 mg iron, 334 mg potassium, 8 mg sodium, 20 IU vitamin A, 0.07 mg thiamin, 0.09 mg riboflavin, 0.7 mg niacin, and trace amounts of abcorbic acid.
1 cup (8 fluid ounces) of red wine contains trace amounts of protein,
18 mg calcium, 41 mg phosphorous, 0.9 mg iron, 259 mg potassium, 11 mg sodium, no vitamin A, no thiamin, 0.69 mg riboflavin, 0.23 mg niacin, and no abcorbic acid.
(Source USDA, Nutritive Value of Foods, 1991).
It seems apparent (to me) that there have been substantial chemical changes in the basic organic components. Another indication would be that wine does not taste at all like grape juice with 12-15% of the water replaced by ethynol.
But, until we know if and what elements in wine are producing the desired results, we have no way of knowing if -those- elements are unaltered during fermentation.
MY (totally unscientific and unsubstantiated by research) theory is that the majority of Frenchmen are too busy enjoying the important things in life (cigarettes, and whiskey, and wild wild women) (oops, I mean wine, women, and song) to waste time with cardiovascular diseases. :)
Il n'y a pas d'ennemi à droit - Ce n'est pas possible ca l'alcool est dangereux pour la santé!
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