Wine is made up of 85 % water. The other ingredients are ethanol, glycerol and the various acids which enable us to perceive a certain taste at a given time and which also help to preserve the phenol molecules..
 

        Les Polyphenols can represent as much as per litre. Wine also contains numerous minerals : e.g. potassium, calcium, magnesium, a little iron and copper, zinc, cobalt, nickel, silicon, selenium…

The mineral content may be as much as 5 g per litre, which is quite a significant amount. There are about 1000 different constituent parts in an ageing red wine, and 500 in a white. Many of these are vitamins, especially type B, oses, amino acids, pectins, gums and volatile and aromatic substances . As a result of the vinification process the residues due to treatment are eliminated to levels 100 to 1000 lower than those permitted in eating grapes..

The beneficial effects for the skin of grape polyphenols as used in wine therapy are a slowing down of the ageing process and the treatment of certain skin conditions.

During the several millenia of its history wine has been recognised by famous scientists for its therapeutic properties.. It was only with the advent of pharmaceutical products and prohibition that the role of wine in the prevention of illness was partially obscured for a period of several decades.

Nevertheless, research continued throughout this period, producing results which all confirmed the initial conclusion : the moderate consumption of wine plays an undoubted role in cardiovascular protection and, no doubt, in a number of other serious illnesses in western society..

"L'étude Danoise" (12000 personnes - 1995) et "L'étude de Nancy" (35000 personnes - 1998) ont établi sans équivoque les bienfaits du vin..


"Irregular consumption has no beneficial effects. For best results a moderate, daily consumption of wine with meals is recommended : two to three 8 centilitre glasses for a woman, three to four for a man"

Doctor Morten Gronbaek

Scientific evidence

"Let your food be your first medicine"

Hippocrate

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Be careful !

An antioxydant potential which reduces with the age of the wine

Avoid excess

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