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Carbohydrates and Calories in Wine
Wine is the oldest of the alcoholic beverages made by fermentation of grape juice. It is a product of vine but also includes all fermented liquors obtained from different fruit juice (fruit wine).There are different types of wines that are named by reference to their place of origin e.g. champagne is produced from the district of Champagne in France. Most of the wines are natural and doesn't contain excess of carbondioxide.Some wines like port and sherry are fortified wines and differ from natural wines in that some amount of alcohol is added before the completion of fermentation.
In the preparation of wine, grapes are picked up at the right time. The composition of the grapes can vary according to the climatic condition and thus the quality of wine can vary from one year to another. The grapes are crushed and the juice, skin. Pulp and seeds are transferred to the fermentors.After fermentation; the fermented juice is pressed out. If the sugar content is low, sucrose is added and the pH content is also adjusted by addition of tartaric acid. The must is inoculated with yeast. Fermentation usually takes 4 to 10 days.
After the fermentation, the clear wine is removed into the barrels and the wine is allowed to age. During this period secondary fermentation takes place and the raw and harsh flavor of the wine mellows down .Then the wine is bottled and allowed to mature.
Carbohydrates that are used is not the main source of energy, it's the alcohol content of the wine that provides energy to the body. Alcohol content can provide 7 calories per gram. The higher the volume of wine per glass, the caloric content will also increase.
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