Tue, Apr 24, 2012 03:19 PM
The chemical composition of wine makes it a natural companion to
many foods, since the mild acidity of wine contrasts with the oily
or fatty contents of food. And the carbohydrates, sugars and
alcohols in wine tend to complement other elements in food.
all beverages that contain ethanol, wine is a psychotropic drug.
The effect and response varies by individual metabolism and
quantity consumed. This can be a positive feeling for the
individual as it normally begins with relaxation and stimulation,
which also promotes social interaction. It is easy, however, to
indulge beyond a healthy measure.
As the quantity of alcohol in the blood increases, its toxic
effects become more pronounced. What began as relaxation may become
loss of motor control or even consciousness in some extreme
situations. Initial stimulation can also turn to aggravation or
aggression. Drinking any alcohol beyond moderation (becoming drunk)
is unhealthy for mind and body and can lead to addiction. It can be
both painful to the drunk and dangerous to the bystander.
Regardless of age, weight, gender, type or quantity of food
accompaniment, a couple of glasses, or up to 8-10 ounces of table
wine should be the limit for one session. The best way to prevent
consuming too much is to drink slowly and accompany your intake
with plenty of water. Moderation is required if you want to include
wine in a healthful lifestyle.
Composed of roughly 85% water, 12% ethyl alcohol, a touch of
tartaric, malic and several other acids, wine also contains various
sugars and carbohydrates, less common alcohols, aromatic aldehydes,
ketones, phenolics, enzymes, pigments, many vitamins, some minerals
and other substances yet to be identified.
There are in all, over 300 separate ingredients identified in wine
so far, more than half of them discovered since the 1950s, when
modern chemistry techniques began to improve. Most of these
elements lend complexity to wine flavors and have little or no
nutritional impact other than to assist with digestion. However
certain compounds in wine, such as catechins, flavinoids,
resveratrol and quercetin, can play a prophylactic role against
human diseases or have preservative effects on the human body
While wine does not contain any fat or cholesterol, it does contain
calories from carbohydrates. The actual caloric content of any wine
depends on the levels of both sugar and alcohol. Each six-ounce
glass of dry (12.5% alcohol) wine measures about 150 calories,
which is about the same as a pint of beer. A stronger, sweeter wine
such as Port (20% alcohol) may pack the same calorie count in a
much smaller three-ounce serving. To get pleasure from wine without
the ill effects off over indulging, drink in moderation.