Red Wine

The red Vin is obtained by the maceration of Raisin S blacks. There exist sparkling red wines like the Lambrusco in Italy and Norway.

Development

The Raisin S blacks often give white juices, except for some type of vines as Alicante bouchet whose juices are coloured. The Pigment S reds called Anthocyanes are present in the films of the bay S of the Cépage S blacks. The wine making in red consists in making gradually diffuse these pigments, as well as others composed of grape bay (aromatic tannins, polysaccharides, compounds…), towards the Must at the time of the Cuvaison: this stage thus characterizes the traditional development of the red wines.

However processes by heating of the vintage (thermovinification, flash relaxation…) allow to free itself from a phase of cuvaison of the films in the presence of the juices: the extraction of the pellicular compounds thus obtained is however less selective.

Medicinal aspect

It is generally allowed that the red wine has various medicinal virtues, in particular thanks to the Tanin S contained in this one. Tannins would soften the Artère S and veins, and would prevent a certain number of cardiac incidents, for reasons different from the favorable effects allotted to the Olive oil.

The red wine is also Antioxydant. To drink red wine in reasonable quantity (1 to 2 glasses per day) would contribute largely to the increase in the life expectancy.

Among the phenols, which one knows the antiradicalaire role since the Fifties, of the molecules of low molecular mass, like the Quercétine and the Resvératrol, are present in small quantity in the wines but cannot be responsible for the French Paradox. Others made up were studied, like the catéchine, present at concentrations about several tens of mg/l; its potential role was confirmed thanks to its identification in the Sang, after absorption of wine.

Other more recent studies were undertaken on the majority phenolic compounds of the wines, the Tanin S, consisted of several units of catéchine dependant between them. They showed that the wines richest in tannins, the red wines, have a capacity antiradicalaire some. The white wines, naturally low in tannins, can increase to be able to them antiradicalaire thanks to the breeding out of barrels which brings tannins of wood to them.

Culinary aspect

It is used either only for tasting, or to accompany pork-butcheries, meats, poultries. There exist various kinds of red wine, more or less scented, spiced, sweetened, with the more or less strong taste, which it is advisable to adapt to food. A wine with the stronger taste is often been useful with the Gibier (which has also a strong taste), for example.

External bonds

Typology of the red wines

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