Dry red wine [wine is a fruit wine made from grapes]. The nutritional value of wine refers to the extent to which the nutrients and energy in food meet the body’s needs.The effects of dry red wine.Dry red wine is very nutritious and contains many nutrients. It contains many nutrients such as sugars, alcohols, acids, amino acids, trace elements, minerals and vitamins [vitamins are trace organic substances that humans and animals must obtain from food in order to maintain normal physiological functions and play an important role in human growth, metabolism and development]. Tartaric acid [tartaric acid, 2,3-dihydroxybutanedioic acid, is a carboxylic acid found in many plants, such as grapes and tamarind, and is one of the main organic acids in wine]. It is also one of the main organic acids found in wine, including malic, citric, succinic, lactic, and tannic acids.
The effects of dry red wine.
1、Tonic effect.
Dry red wine contains sugar, amino acids, vitamins, minerals and other components, which are essential nutrients for the human body. It can be absorbed directly by the body without pre-digestion. Especially for the weak, regular consumption of the right amount of wine can be beneficial to the recovery of health.
2. Digestive aid.
Dry red wine contains a variety of organic acids, with a mild acidity, and this acidity is similar to the acidity of the human body, which is the right conditions for the digestion of proteins, so moderate consumption of dry red wine can make the stomach acid secretion gastric juice, to help digestion.
3, weight loss effect.
Dry red wine has a weight loss effect, each litre of dry wine contains 525 calories, which is only 1/15 of the average daily calorie requirement of the human body, and it can be consumed directly in the body without gaining weight.
4. Diuretic effect.
The high content of potassium tartarate in dry red wine is a diuretic, preventing oedema and maintaining the acid-base balance in the body.
5、Bactericidal effect [bactericidal effect refers to the use of certain physical, chemical or biological factors to make microorganisms lose their vitality].
Dry red wine has a bactericidal effect.
A complete list of dry red wine practices.
1. Italy [Italian: Repubblica Italiana (Italian: Repubblica Italiana), referred to as “Italy” (Italian: Italia), is a European country, mainly composed of the Apennines in southern Europe and two islands in the Mediterranean Sea, Sicily and Sardinia]. Baked pasta with meat sauce.
Ingredients.
Spaghetti, minced beef, onions, tomatoes, beef stock, tomato paste, dry red wine, garlic, olive oil [olive oil is cold pressed directly from the fresh olive fruit and is not heated or chemically treated, preserving the natural nutrients] [hú jiāo fěn], bay leaf, celery, thyme, salt, pepper powder [hú jiāo fěn, also known as guyue powder, is made from the crushed fruit of the pepper tree, a tropical plant, produced mainly in India, Vietnam, Indonesia, Thailand and Singapore, and also in Guangdong Province and Hainan Island, China]. [Chinese], Cheese Powder
Directions.
(1) To make the pâté: cut a small cross of tomatoes, scald them in boiling water, remove the skin and seeds and cut into small dice, chop the onion, garlic and mince. Sauté in olive oil. Sauté over low heat until brown. Add the beef and sauté until it is the same colour. Add the diced tomatoes and sauté together. Add the beef stock, salt and various spices, reduce the heat and simmer for about half an hour, *then season with salt and pepper and reduce the sauce;
(2) Meanwhile, cook the pasta in a pan of boiling water with a pinch of salt until ninety-five minutes old, then place in a sieve to drain;
(3) Add a little meat sauce to the pan and sauté the pasta. Add another layer of meat sauce to the surface and sprinkle with grated cheese.
2. Risotto with prawns and egg whites.
Ingredients.
1 bowl rice, 1 tbsp shrimp, 3 salted duck eggs, 2 tbsp cucumber, pepper, tomato sauce, 2 tbsp dry red wine, 1 tbsp sugar, 1 tbsp cornstarch, spring onion.
Method.
(1) Heat the oil in a pan until it reaches the desired level of maturity, add the chopped green onion and sizzle;
(2) Add shrimp, egg white, cucumber and pepper and stir fry briefly;
(3) Add about half a catty of water, bring to the boil and add the tomato paste, dry red wine and sugar;
(4) Bring to the boil and thicken;
(5) Stir well and serve over rice.
3、Beef in red wine.
Ingredients.
Beef brisket, dry red wine, spring onion, garlic, ginger, peppercorns, star anise, dried chillies, aromatic leaves, cinnamon.
Method.
(1) Cut the beef brisket into small pieces.
(2) Make a pot of boiling water, put the beef brisket into it and boil it slightly to remove the blood froth, take it out, wash it and set it aside;
(3) put oil in the pot, add pepper, dry red pepper stir-fried aroma, put the brisket, put red wine to two-thirds of the beef,. Add the onion, ginger, garlic and soy sauce and stir-fry for a couple of minutes;
(4) Add water, the surface of the water does not cover the beef, add cinnamon and aromatic leaves, low heat stew for about two and a half hours that is ready.
The difference between dry red and dry white.
Specifically, the distinction between “dry red” and “dry white” is made in terms of the winemaking process, colour, nutritional value, drinking temperature and appreciation methods.
In short, ‘dry red’ is made from grapes with red skin and white or red skin and fermented with the skins, using a mixture of skin and juice, and then separated and aged. The juice is separated from the skins and fermented to produce the wine.
The colour of the wine is red, ruby red, purple, crimson, brown and red. The “dry white” is made from white skinned or red skinned grapes with white flesh fermented on the skins, and is mainly almost colourless, yellowish with a greenish tinge.
In terms of nutritional value, “dry red” contains a higher proportion of vitamin B, nucleic**, nicotinic, pantothenic and bentosonic acids than “dry white”.
Tasting temperature: Dry red wines are best when tasted at 16 to 18 degrees Celsius, while dry white wines are best when tasted at 8 to 10 degrees Celsius.
How to serve dry red wine.
It can be consumed straight away, tasting at 16 to 18 degrees Celsius for *good* results, or used as a flavouring in cooking.
Side effects of dry red wine. There are few side effects, but they should be consumed in moderation.
