Based on the definition of wine, it can be seen that wine is made from fermented grapes, and its quality depends on the raw materials first, and then on the process. The production process of wine is to focus the excellent potential of the raw materials of the grapes and perfectly reflect them into the process of wine, so as wine, it should have the aroma of the grape varieties, the aroma produced by fermentation and the aroma produced by aging. This flavor should be pleasant, complex and layered. The so-called aroma of the grape variety, which is often referred to as the fruity aroma, should come entirely from nature - the grapes - and not be artificially added.
In wine, according to the different varieties of raw materials, different process requirements, and can be divided into several kinds of wine. For example, in terms of color, wine can be divided into red, white and rosé wines, which mainly depends on the amount of pigment on the impregnated grape skins during the fermentation process; in addition, according to the difference in the sugar content of the final product, wine can also be divided into dry wines, semi-dry wines, semi-sweet wines and sweet wines.
Nowadays, the wines sold on the market can be said to be of many varieties, and there is no lack of real, high-quality wines here, but there are also many poor-quality, false wines, whose product attributes are far from wine: some add a lot of water, alcohol; some do not use grapes at all or use a small amount of grapes; some add chemical additives, such as artificial coloring; some have no fermentation and only rely on Some of the alcohol in about 4% or even lower. The emergence of these products has seriously disrupted the market order.
The quality of wine can be judged from three main aspects, namely physical and chemical indicators, hygiene indicators and sensory indicators. The physical and chemical indexes are the most basic characteristics of wine to be stipulated, that is, it should reach the minimum content of components, such as alcohol, sugar, acidity, sulfur dioxide, etc.; health indexes are to measure the degree of wine contaminated by microorganisms or heavy metals; sensory indexes is to judge the quality of wine is an important method of wine quality is a comprehensive evaluation of the quality of wine.
Faced with a wide range of wine products, consumers need to carefully and scientifically shop and consume.
First of all, judge the quality from the implementation standard. According to China's food labeling standards, wine labels should be marked with the standards implemented by the product. At present, there are three kinds of standards implemented in the wine industry: the first one is the national standard gb/t15037-94 "Wine", which requires the product to be made from grapes or grape juice as raw material, with all or part of fermentation, with the alcoholic strength of more than or equal to 7% (v/v), and stipulates some other requirements. Wine produced in accordance with this standard is wine in the true sense of the word. The second is the industry standard qb/t1980-94 "half-juice wine", which qualifies the product as non-juice wine blended with more than or equal to 50% of the original grape wine, which is blended with varying amounts of water, alcohol and additives. The third type is the enterprise standard starting with q. At present, the quality of the products implementing this type of standard is very different, some enterprises have set standards higher than the national standard, while some enterprises, especially some small enterprises, have set standards much lower than the national standard and the requirements of the industry standard, which is basically a "tailor-made" for the poor quality wine. The standard is simply "tailor-made" for inferior wines.
So the quality level of wine can be roughly judged only from the standards implemented by enterprises. Generally speaking, the implementation of the national standard products, should be the better quality of wine; the implementation of the line standard products, its quality level is generally lower than the implementation of the national standard; the implementation of the enterprise standard products, in addition to a few large enterprises to develop higher than the industry or the national recommendatory standards of the enterprise standard, the product quality of the product is very good, the general quality is poor or even poor, especially in the standard provisions, some enterprises will be In particular, in the standard provisions, some enterprises have set the index of "dry leachate" much lower than the national standard or line standard, and some of them even avoid this index and do not provide for it at all, which is surely an artificially blended wine and fake wine. In addition, some of the products of enterprises that produce without labels can not be included in the shopping list.
Secondly, the quality of wine can be judged by the level of alcohol content. Alcohol content is a mandatory part of wine labeling. According to the wine standard, the alcohol content of wine should not be less than 7% (v/v), the alcohol content of wine processed by normal technology should be around 11% (v/v), and some special products can be between 7% and 24% (v/v). When the alcohol content of wine is less than 7% (v/v), one reason may be that the quality of grape raw materials is too poor; another reason is that the grapes are not used for fermentation at all, both of which are the reasons for the poor quality of wine. In addition, if the alcohol content is too low, the shelf life of the wine will be affected and it is difficult to guarantee the quality. Thirdly, judge the quality from the sensory characteristics. Appearance: The appearance of a good wine should be bright and transparent (dark-colored wines can be opaque), glossy, and its color matches the name of the wine, with a natural and pleasing hue; poor quality wines are either cloudy, or the color does not match the name of the wine, with no sense of naturalness, or the color is brilliant, but with an obvious sense of artificial pigmentation. Aroma: Wine is a fermentation product, its aroma should be the fruity aroma of grapes, the fermented wine aroma, the mellow aroma of aging, these aromas should be balanced, coordinated, integrated, elegant and pleasant; poor quality wines don't have these characteristics, or have prominent and violent fruity aroma (plus flavors), or alcohol flavor is prominent, or there are other foreign odors, which make people sniffing and getting tired of it. Mouthfeel: any good wine should have a smooth and pleasant mouthfeel, with delicate and soft flavors, a full and complete body, a sense of hierarchy and structure, and a long aftertaste; wines of poor quality have a bad taste, or have a strange taste, or have a prominent foreign flavor, or have a thin body without a sense of hierarchy, or have no aftertaste.
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Categorization of wines
There are many types of wines. They are generally categorized into two main groups: non-sparkling wines and sparkling wines. Non-sparkling wines are divided into white, red and rosé wines, while sparkling wines are represented by champagne. In addition, sherry with brandy and absinthe with roots and barks are similar to wine. However, generally speaking, we can classify wines into the following five types:
(1) Static wines-red, white, and rosé
(2) Sparkling wines-Champagne
(3) Spirituous wines-port, sherry, and natural liqueurs
(4) Flavored wines-vermouth
(5) Pinot Noir
In the following, we will will mainly introduce the three categories of Still Wine, Sparkling Wine and Flavored Wine.
Still wines: Since still wines exclude carbon dioxide produced after fermentation, they are also called non-sparkling wines. This type of wine is the mainstream of wine, with an alcohol content of about 8%-13%. Depending on the grape variety and brewing method, it can be divided into white wine, red wine and rosé wine.
White wine ---- is made by fermenting only the juice of the grapes, and the incubation period is usually within a year. It has a refreshing flavor, low tannin content, and a fruity and fruity acidic taste.
Red wine ---- will be the grape skin, pulp, seeds, etc. with the juice has been fermented, and the culture more than a year. The taste is stronger than white wine, more tannins and astringent, due to the higher degree of fermentation, usually not sweet but more stable than white wine, preservation period of up to several decades.
Rose red wine ---- so-called "rose red" is to describe its color, is added to the white wine in the red wine and get, you can shorten the time of the red wine soaked skin to brewing, the taste between white wine and red wine.
Sparkling wines: named for the carbon dioxide produced by two fermentations after bottling, with an alcohol content of about 9%-14%. This type of wine is most famous for the "Champagne" produced in the Champagne region of France.
Stronger wines: During or after fermentation, other high-concentration wines are added, resulting in a higher alcohol content of about 15-22 percent. With a long incubation period and a mixture of wines from different years and regions, the wine is more stable and has a longer shelf life. Sherry from Spain is one of the best in this category.
By color, wine is divided into three categories: red, white and rosé. Red wine, commonly known as red wine, is fermented by macerating the grape skins with the grape juice, resulting in a wine that is high in tannins and color. White wines are mostly made from white grapes, but red grapes can also be used, but the juice should be pressed before fermentation to separate the skins from the juice so as not to color the juice red. Rosé wine, also known as rosé wine, is made from red grapes, and after pressing the juice, the skins are fermented with the juice*** for a period of time, and the skins are removed at the appropriate time before fermentation continues. Due to the juice and the peel for a short time *** place, so the color of the wine is pink, extremely romantic feeling, loved by women, but the market is relatively rare.
Based on the sugar content of the wine, red wine can be divided into dry red wine, semi-dry red wine, semi-sweet red wine and sweet red wine. If the wine is divided according to the pressure of carbon dioxide in the wine, it can be categorized into airless wine, sparkling wine and grape sparkling wine. After reprocessing, flavored wines and brandies can also be produced.
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Composition of Wine
Wine is more than just a solution of water and alcohol, it has a wealth of connotations:
A.80% water. This is pure water in the biological sense, drawn directly from the soil by the vine.
B.9.5-15% ethanol, the main alcohol. Produced by the fermentation of sugar, it is slightly sweet and gives the wine an aromatic flavor.
C. Acids. Some are of grape origin, such as tartaric, malic and citric acids; others are produced by alcoholic and lactic fermentation, such as lactic and acetic acids. These major acids play an important role in the wine's acidic flavor and balanced taste.
D. Phenolic compounds. Between 1 and 5 grams per liter, they are mainly natural red pigments as well as tannins, which determine the color and structure of red wine.
E. 0.2 to 5 grams of sugar per liter. Different types of wine contain different amounts of sugar.
F. Aromatic substances (hundreds of milligrams per liter), which are volatile and come in many varieties.
G. Amino acids, proteins and vitamins (C, B1, B2, B12, PP). They affect the nutritional value of the wine.
So, drinking wine in moderation is good for human health, protects blood vessels, prevents atherosclerosis and lowers cholesterol.
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Winemaking
1. Sorting - Grapes are sometimes leafy or unripe after harvest, so rigorous wineries will sort the grapes before vinification and, if necessary, classify the grapes according to ripeness. The grapes are classified according to their ripeness.
2. Skin-breaking - The juice is brought into contact with the skins to dissolve the tannins, red pigments and aromas. However, care must be taken to avoid releasing the oils in the stalks and seeds, which can affect the quality of the wine.
3. Pressing - The pressure during the pressing process must be even and not too high, in order to avoid the bitter flavor of the stalks and seeds, which would ruin the taste of the wine. Traditionally, airbag presses are used to extract the juice with good results.
4. Clarification - Sedimentation or centrifugation is used to remove sediment and grape chips, and the process must be carried out at a low temperature.
5. Fermentation - the use of oak barrels or temperature-controlled stainless steel tanks for alcoholic fermentation, the temperature control is very important, must be maintained at 10 degrees to 32 degrees, in order to make the sugar in the grapes and the yeast into alcohol, carbon dioxide and heat. When the alcohol exceeds 15% or more or add sulfur dioxide will stop fermentation, with these two methods can control the alcohol concentration and sweetness of the wine.
6. Aging - In order to improve the stability of the wine, make the wine mature and harmonize the taste, high-quality red wines are aged in oak barrels to supplement the aroma of the wine, and at the same time to provide the right amount of oxygen to make the wine more rounded and harmonious and to change the barrels in order to remove the sedimentary material.
7. Bottling - After the wines have been in oak barrels for a sufficient period of time, they are then bottled in glass bottles, labeled and ready for sale in the market.
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Wine Classification
The classification system of French wines can be said to be the most perfect wine classification system in the world at present, and its related legal norms and controls are also quite thorough.
French wines are categorized into the following four grades, in order from the highest to the highest:
1. A.O.C (Appellation d'Origine Contr?lée, the smaller the range of origin, the more detailed the higher the grade)
2. V.D.Q.S (Vin de Qué Série, a grade between Appellation d'Origine Contr?lée wines and Regional Wines)
3. VINdePAYS (regional wines, with a lower rating than V.D.Q.S)
4. VINdeTABLE (everyday table wines)
There are a lot of countries that have set up wine classification systems and related legal regulations, such as Germany.
German wines are divided into the following four categories according to their quality:
1. QmP (QualitatsweinmitPradikat) quality premium wines
2. QbA (Qualitatsweinb.A.) special zone premium wines
3. Landwein region wines
4. p>
4. Tafelwein Restaurant Wine
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Wine Tasting
Wine tasting is not about guessing, and it is not about comparing wines. Wine tasting is the use of sensory and non-sensory skills to analyze the original conditions of the wine and to judge the possible changes in the wine. Objective and independent thinking skills are the key to the accuracy of wine tasting.
Time: BlindTasting and Comparative
Tasting are the best times to try and taste wines, and the best time to try and taste wines is around 10:00 am. Not only is there plenty of light at this time, but people's spirits and palates are also more focused.
Cups: The cups for tasting wine are also very particular. The ideal cup should be a tulip glass with a thin, colorless and transparent body and an inwardly retracting mouth. And it must have a four to five centimeter long foot, so as to avoid the temperature of the hand indirectly affecting the temperature of the wine when you hold the glass in your hand, and also to facilitate the observation of the color of the wine.
Order: If you taste a variety of wines at the same time, you should start from the light taste to the heavy taste, so as not to destroy the flavor of the latter because of the intensity of the previous wine, so the general rule is that the dry white wine will be in the red wine before the sweet wine will be in the dry wine after the new vintage in the old vintage before. However, you should also avoid tasting too many wines at once; the average person has a hard time concentrating on more than 15.
Temperature: Temperature is very important when tasting wine. If you drink wine at the optimal temperature, it will not only let the aroma come out completely, but also achieve the perfect balance of taste. Red wine is usually served at a higher temperature than white wine because it has a thicker flavor than white wine, so it needs a higher temperature to bring out its aroma. Therefore, even if it is just a simple red wine or white wine, there are different drinking temperatures because of the age of the wine, sweetness and other factors.
Red wine
Young tannin-heavy red wine 14-17 ℃
Mature red wine 15-18 ℃
Young flavored light red wine 12-14 ℃
New wine 10-12 ℃
Rose wine 7-10 ℃
White wine
Light white wine 7-10 ℃
Full-bodied white wine 12-16 ℃
Semi-dry 7-8 ℃
Sweet white wine 4-6 ℃
Sparkling wine, champagne 7-8 ℃
Steps in wine tasting:
1. Sight (vision): Shake the glass and observe the foot of the wine that flows down slowly (legs or tears); then tilt the glass at 45 degrees and observe the wine's Tilt the glass 45 degrees and observe the color and edge of the liquid (in natural light is ideal), this step can determine the maturity of the wine. Generally speaking, white wine is colorless when it is young, but with the growth of aging time, the color will gradually change from light yellow with a slight green reflection; to mature straw color, golden yellow, and finally to golden copper. If it turns golden-bronze, it is too old to drink. Red wine, on the contrary, its color will gradually fade over time, when young is deep red with purple, and then will gradually turn to red or cherry red, and then to red orange-red or brick red, and finally reddish-brown.
2. Smell (olfactory): the wine will be shaken, and then put the nose y into the cup deep inhalation for at least 2 seconds, repeat this action can distinguish a variety of odors, as far as possible, from three aspects of the analysis of the wine's aroma:
Strength (Intensity): weak, moderate, obvious, strong, strong .
Quality: simple, complex or pleasant, repulsive .
Character: fruity, flirty, vegetal, mineral, spice .
In the life cycle of wine, the aroma presented at different times is different. The initial aroma is the flavor of the wine itself; the second phase comes from the aroma produced during the brewing process, such as: wood flavor, smoky flavor, etc.; and the third phase is the aroma produced after maturity. Overall, the flavor is related to the grape variety, vinification method, age of the wine and even the soil.
3. Taste: Take a sip and half gargle to let the wine mix fully with the air in your mouth and touch all parts of your mouth; at this point, you can summarize and analyze the tannins, sweetness, acidity, roundness and ripeness. It is also possible to swallow the wine to feel its finality and aftertaste.
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Wine preservation
1. Temperature: the temperature of the wine storage environment, it is best to maintain a constant temperature of about 11 degrees is better, otherwise if the temperature change is too large, not only will destroy the wine body, but also the wine body. Under the action of cold shrinkage and thermal expansion, it will also affect the cork and cause the phenomenon of wine seepage. Therefore, if the wine storage environment can be maintained at a constant temperature of 5 degrees to 20 degrees under the environment, which are acceptable range.
2. Humidity: If the storage environment is too humid, it is easy to cause the cork and the wine label to rot, and if it is too dry, it is easy to make the cork lose its elasticity, and can't seal the mouth of the bottle tightly, so the humidity of 70 or so is the best environment for storing wine.
3. Luminosity: The environment for storing wine, it is best not to have any light, otherwise it is easy to deteriorate the wine, especially fluorescent lamps are prone to make the wine produce reduction changes, and send out a strong and unpleasant flavor.
4. Ventilation: wine like a sponge, will be around the flavor sucked into the bottle, so in the wine storage environment, it is best to maintain ventilation, but also do not in the same environment, but also placed in the flavor of too heavy things, so as not to destroy the flavor of the wine.
5. Vibration: general wine lovers believe that excessive vibration will affect the quality of wine, so the wine storage environment, it is best not to be often vibration of the place, but also need to try to avoid moving the wine to and fro, especially for the years of the old old wine, is a major taboo.
6. Placement: It is ideal to place the wine in a flat position so that the cork and the wine can come into contact with each other to keep it moist, otherwise, if the wine is placed in a straight position for too long, it will make the cork become dry and fragile, and it will not be able to close the mouth of the bottle completely, which will cause the oxidation of the wine.
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Wine and health
In the general conception, enjoyment of life always seems to be the opposite of good health, but wine proves that enjoyment and health can go hand in hand, as long as you don't overdo it. In 1992, the U.S. and Canada popular intercalary, pathologist area Allison (C ELLISON) pointed out that: in France, people often consume fatty foods, the average cholesterol content of the French people are not lower than other countries, but the proportion of deaths from heart disease in France, in the industrialized countries is the lowest, its incidence rate is only 60% of the U.S. and the average life expectancy than the United States, the secret formula, lies in the regular consumption of wine and wine, but also in the heart disease. The secret to a longer life than Americans lies in the regular consumption of wine and the harmonization of other dietary and lifestyle habits. Rich in a variety of minerals, such as phosphorus, calcium, iron, magnesium, copper, etc., antioxidant polyphenols, prevention of atherosclerosis, heart disease, stroke, to improve the cold deficiency, sleep and other aspects of the skill, slightly astringent tannins can relieve stress, calm the spirit, eliminate fatigue, conditioning, improve the quality of the skin, Vitamin C moisturize the skin, eyes, boron to reduce cholesterol... ...
One, the health effects of wine
1, enhance appetite
Wine's bright color, clear and transparent body, make people pleasing to the eye; poured into a glass, fruity aroma of wine in the nose; tasting tannins in the wine with astringent taste, promote appetite. All these make the human body in a comfortable, happy state, conducive to physical and mental health.
2, tonic
Wine contains sugar, amino acids, vitamins, minerals. These are essential nutrients for the human body. It can be directly absorbed by the body without pre-digestion. Especially for the frail, regular consumption of moderate amount of wine is favorable for the restoration of health. Phenolic substances and Oligoe Lement in wine have the function of oxidizing agents, which can prevent the damage of reactive oxygen species (Ros) produced during the metabolic process of the human body (e.g., the damage of DNA and RNA in the cells), which is one of the factors leading to some degenerative diseases such as cataracts, cardiovascular disease, arteriosclerosis, and aging. Therefore, regular consumption of moderate amount of wine has the effect of anti-aging and life extension.
3, digestive
Wine contains a variety of organic acids, with a mildly acidic flavor, and this acidity and the human body has a similar acidity (PH2-2.5), which is precisely the appropriate conditions for the digestion of proteins, so the wine is the most excellent with the proteins to accompany the meal drinks. Wine can stimulate gastric acid secretion of gastric juice, every 60-100 grams of wine can increase the secretion of gastric juice by 120 milliliters. Tannins in wine can increase the contraction of smooth muscle fibers in the intestinal muscular system and adjust the function of colon. It has a certain curative effect on colitis. Sweet white wine contains sorbitol, which helps digestion and prevents constipation.
4, weight loss
Wine has a role in reducing weight, per liter of dry wine contains 525 calories, these calories are only equivalent to the average daily caloric needs of the human body 1/15. drinking wine, wine can be directly absorbed by the human body, digested, and all consumed within 4 hours and will not make weight gain. Therefore, people who drink dry wine regularly can not only replenish the water and many kinds of nutrients that the human body needs, but also help to lose weight.
5, diuretic effect
Some white wine, potassium tartrate, potassium sulfate, potassium oxide content of high, with diuretic effect, can prevent edema and maintain the body acid-base balance.
6, sterilization
A long time ago, people recognized the sterilization effect of wine. For example: colds are a common disease, the antibacterial substances in wine have an inhibitory effect on the influenza virus, the traditional method is to drink a cup of hot wine or a cup of red wine heated, hit an egg, stirring, that is, to stop the heating, cooled down a little after drinking. Research has shown that the bactericidal effect of wine is due to the fact that it contains antibacterial and antiseptic substances.
The auxiliary therapeutic effect of wine on certain diseases
1, wine and cardiovascular disease prevention and treatment
The proanthocyanidin in wine is able to stabilize the collagen fibers constituting various membranes, inhibit histidine decarboxylase, avoid excessive production of histamine, and reduce the permeability of the vascular wall to prevent atherosclerosis. In addition, the original flower pigment infarction risk of death. According to the American Medical Research Association statistics show that: like to drink low-grade wine of the French, Italians, heart disease mortality rate is the lowest, and drink more spirits, wine less Americans, Finns heart disease mortality rate is very high.
2, wine on the prevention and treatment of cerebral thrombosis
Wine contains resveratrol (Resveratrol), which is a kind of plant antitoxin, has the effect of inhibiting platelet aggregation. Resveratrol in wine exists on the skin of grapes, and is a kind of grape ligand to cedar new glycoside, which contains about 1 microgram per liter in red wine, and only 0.2 microgram in white wine. Experiments show that: even if the red wine diluted 1000 times, the inhibition of platelet aggregation is still effective, the inhibition rate of 42%, can reduce the occurrence of cerebral thrombosis.
3, wine can prevent kidney stones
German scientists in the study found that moderate drinking wine can prevent kidney stones. Medical scientists at the Institute of Medical Research of the University of Munich recently pointed out that: more drinks can prevent kidney stones of the traditional statement is not scientific, not comprehensive, the most important thing is to look at what kind of drinks to drink, through the 45,000 healthy people and patients of clinical observation, researchers confirmed that people who often drink a moderate amount of wine, not easy to get kidney stones. The researchers found that people who drink different beverages in moderation have different risks of getting kidney stones. People who drink a quarter of a liter of coffee a day have a 10 percent lower risk of getting kidney stones than those who do not have the habit; people who drink black tea regularly have a 14 percent lower risk; and people who drink wine regularly have the least chance of getting kidney stones, and their risk of getting the disease is 36 percent lower than those who do not have the habit.
4, wine can prevent breast cancer
The latest test results show that: to wine drinks, feeding has been induced by cancer rats, found that wine has a strong inhibitory effect on cancer. Researchers at the University of Illinois College of Pharmacy in the United States have selected mulberry, peanut and grape skins as the most powerful anti-cancer agents. American scientists have recently found that wine contains a chemical that can prevent breast cancer, said Roy Williams of the San Francisco Wine Institute. Williams said at a press conference in Washington, D.C., they found a substance in red and white wine to prevent breast cancer. The substance has this effect because it is anti-estrogen, which is linked to breast cancer.
5, wine can inhibit fat absorption
Japanese scientists found that red wine can inhibit fat absorption, there are rats for the test, rats drinking wine for a period of time after the discovery of its intestinal fat absorption slowed down, the same conclusion was obtained on the human clinical trials.
6, red wine against retinal degeneration
Harvard University research found that: red wine has to prevent macular (retinal) degeneration effect. Macular degeneration is due to the harmful oxygen molecules free, so that the macula in the muscle is damaged, and wine, especially red wine contains substances that can eliminate the oxygen free radicals - resveratrol, can protect the sense of vision from its harm. Tests have confirmed that people who regularly drink a small amount of red wine are 20% less likely to suffer from macular degeneration than those who don't.
7, wine helps to improve memory
Scientists announced the results of the test showed that: moderate consumption of wine, help to improve brain memory and learning ability. Two doctors from the University of Milan found that moderate consumption of wine will promote the brain to produce a certain amount of chemical substances, which can promote the generation of an enzyme related to the memory of nerve cells. It was determined that the amount of this enzyme produced after drinking wine enhances the brain's ability to memorize and learn more than those who did not drink wine. Another doctor found that obese patients who drink wine appropriately during weight loss will remain energetic and will not be depressed by dieting, leading to memory loss.
8, wine can prevent and cure colds
So far, the world's influenza has not yet developed a good strategy, because the influenza virus is resistant to most drugs. However, it has been found that people who drink a lot of wine rarely get colds. This phenomenon attracted attention, they added red and white wine and grape juice in the virus culture solution for testing, the results are: herpes simplex virus Coxsackie virus and other common cold viruses, in the wine and juice can be lost in the vitality of the juice, of which the grape skin of the juice leached the best results. Scientists believe that this is because the grapes contain "phenol" class of compounds, can be in the virus surface body into a layer of film, so that it is difficult to enter the body's cells, so as to achieve the effect of cold prevention. Because "phenol" mainly exists on the skin of grapes, so when you have a cold, drink hot red wine, you can reduce the cold and flu and prevent colds.
The above facts show that it is not an exaggeration to say that wine has been called "the oldest drink and the most important medicine in the history of the whole world, which has never been used".