How many calories in Wine



How many calories in Wine

Wine is an alcoholic beverage, made from grapes that is fermented naturally by the yeast wich live naturally on the grape's surface. Different varieties of grapes, yeast, soil and climate determine the kind of wine and taste.

To know
how many calories in wine please go to the table below.

Wine made from other types of fruit is produced to a lesser extent for example from apples however the wine is called apple wine to describe the special type of wine and the fruit it is made of or it is simply called fruit wine.
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Wine production has a long history the earliest know production toke place abourt 8.000 years ago in Georgia which is believed to be the origin of winemaking.
Winemaking was common in ancient greece around 6.000 years ago.

In medieval Europe, the Catholic Church supported wine (for the Mass) and monks in France made wine for years, aging it in the caves.


how many calories in wine


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Health and Wine
Alcohol consumption in Excessive amount can give liver cirrhosis and alcoholism. However studies have shown that moderat alcohol consumption is associated with a decreased cardiovascular effect such as heart failure.

Resveratrol a substance in red wine has been shown to have cardioprotective effects and may give special protection on the heart. White wine has lower content of resveratol. Other substances in wine with benefits for your health, include polyphenols, antioxidants, and flavonoids.

Other studies have concluded that moderate alcohol consumption can increase the risk of certain cancers.



How many calories in wine fact sheet
Redwine, Cabernet Sauvignon 13 % alcohol
or whitewine dry table 13 % alcohol
Wine Red or White dry
100 g (3,5 oz)
%
1 oz (28,35 g)
KCal
83
-
23
KJ
348
-
99
Alcohol 13 % volume*
10.4 g
10.4 % by weight*
2.9
Fat. g.
0
%
0
Protein g
0
%
0
Carbohydrate total g
2.6
2.6 %
0.7
- sugars g
-
%
-
- starch g
-
%
-
- dietary fibers g
-
%
-
Water g
86.5
86.5 %
24.5
Dry matter g
-
%
-
*Alcohol percentage % in wine = % of volume, however 1 ml alcohol weighs 0.8 g
thus volume % and weight % is different. Weight % = 0.8 X Volume %




info on wine

Cultivation
Several species of grapewine excists of which the European grapevine Vitis vinifera is the most used for wineproduction. More than 100 grape cultivars are known however wine is usually made from one or more varieties of the European species Vitis vinifera. for example Cabernet Sauvignon, Chardonnay, Pinot Noir, Gamay and Merlot.
grape wine ready for harvest
Some of the world's most expensive wines, from regions like Bordeaux and the Rhone Valley, are blended from different grape varieties of the same vintage.

Production
Wine grapes grow almost exclusively between 30-50 degrees north or south of the equator.
Most of the world's vineyards are planted with European Vitis vinifera grapes grafted onto North American species rootstock which is a common practice because North American grape species are resistant to phylloxera, a root louse that eventually kills the vine.

Red, white, and sparkling wines are the most popular, and are known as light wines because they are only 10–14% alcohol.

Classification
European wines are usually classified by the region for example Bordeaux, Rioja and Chianti, while non-European wines are usually classified by the grape variety for example Pinot Noir and Merlot.
However Non-European wines tend more and more to be named by region for example Napa Valley in California, Columbia Valley in Washington, Willamette Valley in Oregon, Central Valley in Chile, Barossa Valley and Hunter Valley in Australia, Vale dos Vinhedos in Brazil, Hawke's Bay and Marlborough in New Zealand, Okanagan Valley and Niagara Peninsula in Canada.

Taste and flavor
Wines flavors and tastes are made up of compounds similar to those in fruits, vegetables, and spices. Typical intentional flavor elements in wine are those tha come from aging the wine in oak casks; chocolate, vanilla, or coffee almost always come from the oak and not the grape itself.

The sweetness of wine is determined by the amount of residual sugar in the wine after fermentation, relative to the wine's acidity. Dry wine, for example, has only a small amount of residual sugar.
Some wine labels suggest to let it "breathe" a couple of hours after opening the bottle, while others recommend drinking it immediately.

Storage
Wine is a natural, perishable food product. When exposed to light, heat or fluctuations in temperature and humidity all wines including red, white and sparkling can spoil. the optimal temperature for storing wine is 55-59 °F (13-15 °C) best in wine cellars with constant temperature and humidity.



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