Non-alcoholic wine

Non-alcoholic wine not so long ago appeared on the shelves, but created this drink for over a hundred years ago. Scientist Carl Jung received a patent for his invention in 1908, but in those days it did not bring the doctor neither fame nor wealth. After many years the Outlook of people has changed, and now it has clearly identified the practical benefits of this discovery.

First of all, non-alcoholic wine appreciated by motorists, because driving it can be consumed without risk to life and wallet.

When a person drinks this drink, it retains the feeling that he was actually drinking wine, not the sour juice. In soft fault is almost no alcohol: it remains of the order of 0.5% – not more than fresh orange juice.

How to make non-alcoholic wine?

Non-alcoholic wine so not born. First, make wine by the classical technology, and then it is removed from ethyl alcohol. In most cases, using a simple heating. But some manufacturers, in an attempt to preserve not only useful, but also consumer properties of the drink, use a more complex technology: a much more gentle steam distillation and “reverse osmosis” is a high – tech filtering based on different size of molecules of water and alcohol, in which the wine generally is not subject to heating.

Than useful non-alcoholic wine?

Non-alcoholic wine retains all the nutrients of the traditional drink. There are all of the same antioxidants, and polyphenols protect the body against atherosclerosis, protect cells from premature aging, reduce the cholesterol level. In addition, the dry non-alcoholic wine contains almost no sugar, so it is, without a doubt, it is possible to use for people who suffer with diabetes. Due to the content of minerals: magnesium, potassium, copper, calcium, iron as well as vitamins and mineral acids non-alcoholic wine becomes the most useful drinks that are beneficial for the organism as a whole.

For women it may be important that a glass of non-alcoholic wine contains half the calories compared to regular.

This wine is recommended for diseases associated with reduced secretion of gastric juice, as contained in the drink wine and malic acid makes it easier to digest heavy food.

Drinking wine without alcohol is not contraindicated with heart problems, liver and kidney. Moreover, it benefits the blood vessels (mostly red), lowers blood pressure and, due to the action of polyphenols, significantly reduces the risk of cardiovascular disease and development of stroke (20 %)

Compared with alcoholic

In General, from non-alcoholic wine, you get the benefit no less than a full-fledged alcoholic. However, to put between the equal sign will not work: together with the alcohol from the wine is removed and a significant part of the bouquet, and the ability to give him (bouquet) as the aroma. This wine loses all the traditional organoleptic characteristics (except, perhaps, color) and can not qualify for a complexity and subtlety of the latter.

But sometimes you need to compromise… Right?