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葡萄酒是以葡萄为原料,经发酵酿制成低度酒精型饮料.葡萄中的有益成分大部分溶解到酒液中,其中的少量糖分葡萄糖和果糖,可被人体直接吸收和利用.葡萄酒中含有10多种对人体有益的氨基酸,每升含120～150mg,有的高达600mg.氨基酸是人体蛋白质的构成成分,由于葡萄酒含有氨基酸所以酒体鲜美.每升葡萄酒含有机酸5～7g,有机酸使酒产生一种令人愉快的酸味,能刺激人体的消化腺,如唾液腺、胃腺体分泌唾液、胃液,对淀粉和蛋白质有加速消化作用.葡萄酒可促进入体胆汁分泌,有加速消化脂肪作用;钾盐还有很好的利尿作用.葡萄酒的pH2.7～3,与胃液中的pH2～2.5相似,有促进胄液中盐酸生成作用,有效地帮助消化吸收.葡萄酒的有机酸盐在人体血液中氧化后生成碳酸盐变为碱,可抵抗酸中毒的产生,
Wine is a grape as raw material, fermented into low-alcohol beverage.Given most of the beneficial ingredients dissolved in the wine, in which a small amount of sugar glucose and fructose, can be absorbed and utilized by the body directly.Wine contains 10 kinds of amino acids beneficial to the human body, each containing 120 ~ 150mg, and some as high as 600mg.Amino acids are the human body protein components, because the wine contains amino acids so the wine is delicious.A liter of wine contains organic acid 5 ~ 7g, organic acids So that the wine produces a pleasant sour taste, can stimulate the body’s digestive glands, such as the salivary glands, gastric glands saliva secretion, gastric juice, starch and protein acceleration of digestion. Wine can promote the secretion of bile into the body, there is accelerated digestion of fat The role of potassium salt also has a good diuretic effect.Wines pH2.7 ~ 3, and gastric juice in the pH2 ~ 2.5 similar to promote the formation of hydrochloric acid in the liquid to effectively help digestion and absorption. Oxidation of human blood into carbonates into alkali, acidosis can be resistant to the production,