Do you drink red wine?
Red wine contains antioxidants, can help strengthen the body's metabolism, effectively help the skin to avoid pigmentation, dull skin, skin relaxation, long wrinkles and so on. In addition, red wine can also help exfoliating, effective white skin. Resveratrol in red wine does have the effect of preventing cancer and diabetes, as well as promoting heart health. But other ways from the red wine can also get resveratrol, not necessarily to drink red wine to have this effect.
The ingredients of red wine are as follows:
The source of the acid: the wine in the acid are basically derived from the wine grape itself, but some wine-producing areas also allow the wine in the process of artificially adding acid. Grapes in the mature time, sugar will gradually increase, and acidity will gradually reduce, so if you want to get the final wine has a good acidity, we must carefully control the grape picking time. Used to describe the words of the acid: crisp, lively, bright, natural and energetic, etc., antonyms are plain, weak and tasteless and so on.
The source of tannins: most of the tannins in wine come from grape skins, and other sources are grape seed, grape stalks and oak barrels. The red wine tannins are often much higher than the white wines, because the red wines are skinned and the white wines are not fermented with the skin. A white wine that has not been ripened in oak is almost free of tannins.
Used to describe the vocabulary of tannins: compact, dry, firm, chewy, blunt and rough; antonyms are soft, smooth, soft, rounded, mature and supple like velvet and so on.
The source of alcohol: alcohol is produced in the wine fermentation process. Fermentation, the yeast in the hypoxic environment, the grape will be converted into sugar and alcohol and carbon dioxide. Some areas in the brewing of wine, you can manually add sugar, this process is called "Chaptalization". The following are the same as the "
Used to describe alcoholic vocabulary: warm, warm, heavy and sweet.
Source of sugar: sugar mainly from the grape fruit itself. Most of the sugar in the wine is fermented when the residue. If the fermentation has not yet completely artificially terminated the fermentation, some of the sugar will not be transformed by yeast and remain. Some winemakers also add grape juice to the wine or concentrate the grape juice to raise the sugar content of the wine. Used to describe the vocabulary of wine: sweet, such as syrup sweet, semi-dry, sweet, sweet and semi-sweet, etc .; antonyms dry, dry, dry, dry and natural dry.
Wine refers to the wine to the mouth to bring the "sense of weight" and "sense of saturation." If a wine as a whole is more balanced, it shows that its flavor, wine and various ingredients to achieve a harmonious coexistence of the state. As the alcohol can increase the wine of wine, alcohol is too low wine wine may be more slim; on the contrary, the high degree of alcohol wine wine is more plump. In addition, the higher the concentration of dry lemons (including sugar, nonvolatile acids, minerals, phenols, and glycerol) in wine, the heavier the wine is. When the wine is cooked in oak barrels, the amount of dry extract becomes larger and the wine of the wine will be improved because the liquid will volatilize it.
Used to describe the vocabulary of the wine: light, thin, slim and thin, etc., antonyms are full, heavy, rich, greasy, concentrated and huge.