A Term Paper

In partial fulfilment of the course requirements In English II (Communication Arts)

Submitted to: Mrs. Grace D. Weill

Submitted by: Danna Marie R. Cepeda Candice Guevarra

Wine

Topic Outline

Thesis Statement: Wine is the one of the most renowned and essential beverages in the world.

I. Introduction A. Definition of wine B. History II. Winemaking Process A. Harvesting and Destemming B. Crushing and Primary (alcoholic) Fermentation C. Cold and Heat Stabilization D. Secondary (Malolactic) Fermentation and Bulk Aging E. Blending and Fining F. Adding of Preservatives G. Filtration H. Bottling III. Four Basic Types of Wine A. Natural Still Wines

B. Sparkling Wines C. Fortified Wines D. Aromatic Wines IV. Classification of Wine to How They are Served A. Appetizer Wines B. Table Wines C. Dessert Wines D. Sparkling Wines V. At What Temperature Should Wine be Served VI. Uses of Wine A. Religious Uses 1. Ancient Religions 2. Judaism 3. Christianity 4. Islam VII. Health Effects VII. Wines Effects on the Body A. Bones B. Cancer C. Cardiovascular system D. Dementia and Mental Functions

E. Diabetes F. Digestive System G. Headache H. Vision VIII. Psychological and Social IX. Conclusion

Introduction

Definition of Wine Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine. Wines made from other fruits, such as apples and berries, are usually named after the fruit from which they are produced (for example, apple wine orelderberry wine) and are generically called fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the term "wine" refers to the higher alcohol content rather than the production process. History Archaeological evidence suggests that the earliest known production of wine, made by fermenting grapes, took place as early as 8,000 years ago in Georgia, 7000 years ago in Iran, and 6,100 years ago in Armenia. An extensive gene-mapping project in 2006, Dr. McGovern and his colleagues analyzed the heritage of more than 110 modern grape cultivars, and narrowed their origin to a region in Georgia, where also wine residues were discovered on the inner surfaces of 8,000-year-old ceramic storage jars in Shulavari, Georgia. Other notable areas of wine production have been discovered in Greece and date back to 4500 BC. The same sites also contain the world's earliest evidence of crushed grapes. Another early source of chemical

evidence of wine in antiquity comes from Hajji Firuz Tepe in the Zagros Mountains of presentday Iran (7000 years old).[21] On January 11, 2011 in one of Armenia's Vayots Dzor province cave was found a wine making press dating to approximately 6,000 years ago. Literary references to wine are abundant in Homer (9th century BC, but possibly composed even earlier), Alkman (7th century BC), and others. In Ancient Egypt, six of 36 wine amphoras were found in the tomb of King Tutankhamun bearing the name "Kha'y", a royal chief vintner. Five of these amphoras were designated as from the King's personal estate with the sixth listed as from the estate of the royal house of Aten. Traces of wine have also been found in central Asian Xinjiang, dating from the second and first millennia BC. The first known mentioning of grape-based wines in India was in the late 4th century BC writings of Chanakya who was the chief minister of Emperor Chandragupta Maurya. In his writings, Chanakya condemns the use of alcohol while chronicling the emperor and his court's frequent indulgence of a style of grape wine known as Madhu. A 2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the early years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan contained traces of tartaric acid and other organic compounds commonly found in wine. However, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. If these beverages, which seem to be the precursors of rice wine, included grapes rather than other fruits, these grapes were of any of the several dozen indigenous wild species of grape in China, rather than from Vitis vinifera, which were introduced into China some 6000 years later. One of the lasting legacies of the ancient Roman Empire was the viticulture foundation the Romans laid in the lands that today are world renowned wine regions. Areas with Roman

garrison towns, like Bordeaux, Trier, and Colchester, the Romans planted vineyards to supply local needs and limit the cost of long distance trading. In medieval Europe, the Roman Catholic Church staunchly supported wine, since they required it for the Mass. Monks in France made wine for years, aging it in caves. An old English recipe that survived in various forms until the 19th century calls for refining white wine from bastardbad or tainted bastardo wine.

Winemaking Process Harvesting and Destemming Harvest is the picking of the grapes and in many ways the first step in wine production. Grapes are either harvested mechanically or by hand. The decision to harvest grapes is typically made by the winemaker and informed by the level of sugar (called Brix), acid (TA or Titratable Acidity as expressed by tartaric acid equivalents) and pH of the grapes. Other considerations include phenological ripeness, berry flavor, tannin development (seed color and taste). Overall disposition of the grapevine and weather forecasts are taken into account. Mechanical harvesters are large tractors that straddle grapevine trellises and, using firm plastic or rubber rods, strike the fruiting zone of the grapevine to dislodge the grapes from the rachis. Mechanical harvesters have the advantage of being able to cover a large area of vineyard land in a relatively short period of time, and with a minimum investment of manpower per harvested ton. A disadvantage of mechanical harvesting is the indiscriminate inclusion of foreign non-grape material in the product, especially leaf stems and leaves, but also, depending on the trellis system and grapevine canopy management, may include moldy grapes,canes, metal debris, rocks and even small animals and bird nests. Some winemakers remove leaves and loose

debris from the grapevine before mechanical harvesting to avoid such material being included in the harvested fruit. In the United States mechanical harvesting is seldom used for premium winemaking because of the indiscriminate picking and increased oxidation of the grape juice. In other countries (such as Australia and New Zealand), mechanical harvesting of premium winegrapes is more common because of general labor shortages. Manual harvesting is the hand-picking of grape clusters from the grapevines. In the United States, grapes are traditionally picked into 30 pound boxes, and in many cases these boxes are consolidated into ton bins or two-ton bins for transport to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine. Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German Trockenbeerenauslese, avoids this step altogether with the grapes being individually selected. Crushing and Primary (Alcoholic) Fermentation Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes). In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a

mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of the press. For red winemaking, stems of the grapes are usually removed before fermentation since the stems have a relatively high tannin content; in addition to tannin they can also give the wine a vegetal aroma (due to extraction of 2-methoxy-3-isopropylpyrazine which has an aroma reminiscent of greenbell peppers.) On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have 'ripened' and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming. Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with "delicate" red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called "whole berry") to encourage the retention of fruity aromas through partial carbonic maceration. Most red wines derive their color from grape skins (the exception being varieties or hybrids of non-vinifera vines which contain juice pigmented with the dark Malvidin 3,5diglucoside anthocyanin) and therefore contact between the juice and skins is essential for color extraction. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation (maceration). It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of uncrushed fruit.

This minimizes contact between grape juice and skins (as in the making of Blanc de noirs sparkling wine, which is derived from Pinot noir, a red vinifera grape.) Most white wines are processed without destemming or crushing and are transferred from picking bins directly to the press. This is to avoid any extraction of tannin from either the skins or grapeseeds, as well as maintaining proper juice flow through a matrix of grape clusters rather than loose berries. In some circumstances winemakers choose to crush white grapes for a short period of skin contact, usually for three to 24 hours. This serves to extract flavor and tannin from the skins (the tannin being extracted to encourage protein precipitation without excessive Bentonite addition) as well as Potassium ions, which participate in bitartrate precipitation (cream of tartar). It also results in an increase in the pH of the juice which may be desirable for overly acidic grapes. This was a practice more common in the 1970s than today, though still practiced by some Sauvignon blanc and Chardonnay producers in California. In the case of ros wines, the fruit is crushed and the dark skins are left in contact with the juice just long enough to extract the color that the winemaker desires. The must is then pressed, and fermentation continues as if the wine maker was making a white wine. Yeast is normally already present on the grapes, often visible as a powdery appearance of the grapes. The primary, or alcoholic fermentation can be done with this natural yeast, but since this can give unpredictable results depending on the exact types of yeast that are present, cultured yeast is often added to the must. One of the main problems with the use of wild ferments is the failure for the fermentation to go to completion, that is some sugar remains unfermented. This can make the wine sweet when a dry wine is desired. Frequently wild ferments lead to the production of unpleasant acetic acid (vinegar) production as a by product.

During the primary fermentation, the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and alcohol. The temperature during the fermentation affects both the taste of the end product, as well as the speed of the fermentation. For red wines, the temperature is typically 22 to 25 C, and for white wines 15 to 18 C. For every gram of sugar that is converted, about half a gram of alcohol is produced, so to achieve a 12% alcohol concentration, the must should contain about 24% sugars. The sugar percentage of the must is calculated from the measured density, the must weight, with the help of a specialized type of hydrometer called a saccharometer. If the sugar content of the grapes is too low to obtain the desired alcohol percentage, sugar can be added (chaptalization). In commercial winemaking, chaptalization is subject to local regulations. Alcohol of more than 12% can be achieved by using yeast that can withstand high alcohol. Some yeasts can produce 18% alcohol in the wine however extra sugar is added to produce a high alcohol content. During or after the alcoholic fermentation, a secondary, or malolactic fermentation malolactic fermentation can also take place, during which specific strains of bacteria (lactobacter) convert malic acid into the milder lactic acid. This fermentation is often initiated by inoculation with desired bacteria. Cold and Heat Stabilization
Cold stabilization is a process used in winemaking to reduce tartrate crystals (generally potassium bitartrate) in wine. These tartrate crystals look like grains of clear sand, and are also known as "wine crystals" or "wine diamonds". They are formed by the union of tartaric acid and potassium, and may appear to be sediment in the wine, though they are not. During the cold stabilizing process after fermentation, the temperature of the wine is dropped to close to freezing for 12 weeks. This will cause

the crystals to separate from the wine and stick to the sides of the holding vessel. When the wine is drained from the vessels, the tartrates are left behind. They may also form in wine bottles that have been stored under very cold conditions. During "heat stabilization", unstable proteins are removed by adsorption onto bentonite, preventing them from precipitating in the bottled wine. Secondary (Malolactic) Fermentation and Bulk Aging

During the secondary fermentation and aging process, which takes three to six months, the fermentation continues very slowly. The wine is kept under an airlock to protect the wine from oxidation. Proteins from the grape are broken down and the remaining yeast cells and other fine particles from the grapes are allowed to settle. Potassium bitartrate will also precipitate, a process which can be enhanced by cold stabilization to prevent the appearance of (harmless) tartrate crystals after bottling. The result of these processes is that the originally cloudy wine becomes clear. The wine can be racked during this process to remove the lees. The secondary fermentation usually takes place in either large stainless steel vessels with a volume of several cubic meters, or oak barrels, depending on the goals of the winemakers. Unoaked wine is fermented in a barrel made of stainless steel or other material having no influence in the final taste of the wine. Depending on the desired taste, it could be fermented mainly in stainless steel to be briefly put in oak, or have the complete fermentation done in stainless steel. Oak could be added as chips used with a non-wooden barrel instead of a fully wooden barrel. This process is mainly used in cheaper wine. Amateur winemakers often use glass carboys in the production of their wine; these vessels (sometimes called demijohns) have a capacity of 4.5 to 54 liters (1.214.3 US gallons). The kind of vessel used depends on the amount of wine that is being made, the grapes being used, and the intentions of the winemaker.

Malolactic fermentation occurs when lactic acid bacteria metabolize malic acid and produce lactic acid and carbon dioxide. This is carried out either as an intentional procedure in which specially cultivated strains of such bacteria are introduced into the maturing wine, or it can happen by chance if uncultivated lactic acid bacteria are present. Malolactic fermentation can improve the taste of wine that has high levels of malic acid, because malic acid in higher concentration generally causes an often unpleasant harsh and bitter taste sensation, whereas lactic acid is perceived as more gentle and less sour. Lactic acid is an acid found in dairy products. This is the reason why some chardonnays can taste "buttery". All red wines go through 100% malolactic fermentation, due to the fact that red wines have a higher acidity that needs to be softened. White wines are at the discretion of the winemaker, depending on the desired final product. If a malolactic fermentation is used on white wines, it is usually not 100%, but mostly likely somewhere less than 50%. Blending and Fining Different batches of wine can be mixed before bottling in order to achieve the desired taste. The winemaker can correct perceived inadequacies by mixing wines from different grapes and batches that were produced under different conditions. These adjustments can be as simple as adjusting acid or tannin levels, to as complex as blending different varieties or vintages to achieve a consistent taste. Fining agents are used during winemaking to remove tannins, reduce astringency and remove microscopic particles that could cloud the wines. The winemakers decide on which fining agents are used and these may vary from product to product and even batch to batch (usually depending on the grapes of that particular year). Gelatin has been used in winemaking for centuries and is recognized as a traditional method for wine fining, or clarifying. It is also the most commonly used agent to reduce the tannin content. Generally no gelatin

remains in the wine because it reacts with the wine components, as it clarifies, and forms a sediment which is removed by filtration prior to bottling.Besides gelatin, other fining agents for wine are often derived from animal and fish products, such as micronized potassium casseinate (casein is milk protein), egg whites, egg albumin, bone char,bull's blood, isinglass (Sturgeon bladder), PVPP (a synthetic compound), lysozyme, and skim milk powder. Some aromatized wines contain honey or egg-yolk extract. Non-animal-based filtering agents are also often used, such as bentonite (a volcanic clay-based filter), diatomaceous earth, cellulose pads, paper filters and membrane filters (thin films of plasticpolymer material having uniformly sized holes). Adding of Preservatives The most common preservative used in winemaking is sulfur dioxide, achieved by adding sodium or potassium metabisulphite. Another useful preservative is potassium sorbate. Sulfur dioxide has two primary actions, firstly it is an anti microbial agent and secondly an anti oxidant. In the making of white wine it can be added prior to fermentation and immediately after alcoholic fermentation is complete. If added after alcoholic ferment it will have the effect of preventing or stopping malolactic fermentation, bacterial spoilage and help protect against the damaging effects of oxygen. Additions of up to 100 mg per liter (of sulfur dioxide) can be added, but the available or free sulfur dioxide should be measured by the aspiration method and adjusted to 30 mg per liter. Available sulfur dioxide should be maintained at this level until bottling. For rose wines smaller additions should be made and the available level should be no more than 30 mg per liter. In the making of red wine sulfur dioxide may be used at high levels (100 mg per liter) prior to ferment to assist stabilize color otherwise it is used at the end of malolactic ferment and performs the same functions as in white wine. However, small additions (say 20 mg per liter) should be used to avoid bleaching red pigments and the maintenance level should be about

20 mg per liter. Furthermore, small additions (say 20 mg per liter) may be made to red wine after alcoholic ferment and before malolactic ferment to overcome minor oxidation and prevent the growth of acetic acid bacteria. Without the use of sulfur dioxide, wines can readily suffer bacterial spoilage no matter how hygienic the winemaking practice. Potassium sorbate is effective for the control of fungal growth, including yeast, especially for sweet wines in bottle. However, one potential hazard is the metabolism of sorbate to geraniol a potent and very unpleasant by-product. To avoid this, either the wine must be sterile bottled or contain enough sulfur dioxide to inhibit the growth of bacteria. Sterile bottling includes the use of filtration. Some wine makers practice natural wine making where no preservative is added. Once the wine is bottled and corked, the bottles are put into refrigeration with temperatures near forty degrees or five degrees centigrade. Filtration Filtration in winemaking is used to accomplish two objectives, clarification and microbial stabilization. In clarification, large particles that affect the visual appearance of the wine are removed. In microbial stabilization, organisms that affect the stability of the wine are removed therefore reducing the likelihood of re-fermentation or spoilage.The process of clarification is concerned with the removal of particles; those larger than 510 micrometers for coarse polishing, particles larger than 14 micrometers for clarifying or polishing. Microbialstabilization requires a filtration of at least 0.65 micrometers. However, filtration at this level may lighten a wine's color and body. Microbial stabilization does not imply sterility. It simply means that a significant amount of yeast and bacteria have been removed. Clarification of the wine can take place naturally by putting the wine into refrigeration at thirty five degrees or two degrees centigrade. The wine takes a month to settle and it is clear. No chemicals are needed.

Bottling A final dose of sulfite is added to help preserve the wine and prevent unwanted fermentation in the bottle. The wine bottles then are traditionally sealed with a cork, although alternative wine closuressuch as synthetic corks and screwcaps, which are less subject to cork taint, are becoming increasingly popular. The final step is adding a capsule to the top of the bottle which is then heated for a tight seal.

Four Basic Types of Wine Natural Still wines Also known as table or light wines has less than 14% alcohol content, it is usually served with foods. Table wines may be red, white or rose (pale red). Examples of red wines are Burgundy and Chianti; white wines are Chablis and Chianti. Sparkling wine Like Champagne, which gives off bubbles of carbon dioxide. Sparkling wine has 12% alcohol content. Fortified wines Like Port and Sherry, contains added alcohol. The alcohol is usually supplied by adding brandy distilled from wines of the same region as that of the wine being fortified. The alcoholic content ranges from 16 to 23%. Aromatic wines Like sweet and dry Vermouth are fortified wines made from a blend of several wines. The natural flavor of the wine is changed by adding spices, herbs, and other ingredients. Alcohol content of aromatic wines is 15 to 20%.

Classification of Wine According to How They are Served Appetizer Wines or Aperitif Wines They are served chilled before a meal to sharpen the appetite. They are usually dry or semisweet fortified or aromatic wines. Sparkling and rose wines may also be served with meals. Table Wines They are wines that are served with meals. Red wines are served chilled. They are usually opened an hour before serving to enhance the aroma. White and rose wines are always served chilled. White wines are usually served with white meats and fish, while red wines with red meats. Some foods, such as vinegar-based salad dressing, do not go with wine at all. Dessert Wine It has a taste that varies from medium to very sweet and includes both red and white natural wines and fortified wines. They are usually served at cool room temperature, with cheese, fruit, or pastry. Sparkling Wines They are ranging from dry to sweet, they are usually the wine that is served during special occasions. They are served chilled at any time and with any food.

At What Temperature Should Wine be Served The temperature at which wine is served has a tremendous impact on its taste. Serving wine too cold or too warm will negatively affect its taste and qualities. A conventional rule of thumb is that red wine should be served at room temperature while white wine should be served

chilled. However, we need to be more precise, since room temperature varies from city to city and season to season, and some refrigerators may be set too cold.

On average, for best results, wine must be served at the following temperatures:

Sparking Wine: 48F (9 C) White Wine: 53F (12 C) Rose Wine: 51F (11 C) Red Wine: 62F (17 C)

Slight variations of less than +/-10% are acceptable.

Uses of Wine Wine is a popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Wine is important in cuisine not just for its value as a beverage, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes. Red, white, and sparkling wines are the most popular, and are known as light wines because they are only 1014% alcohol-content by volume. Apritif and dessert wines contain 1420% alcohol, and are sometimes fortified to make them richer and sweeter.

Religious Uses Ancient religions The use of wine in religious ceremonies is common to many cultures and regions. Libations often included wine, and the religious mysteries of Dionysus used wine as a sacramental entheogen to induce a mind-altering state. Judaism Wine is an integral part of Jewish laws and traditions. The Kiddush is a blessing recited over wine or grape juice to sanctify the Shabbat or a Jewish holiday. On Pesach (Passover) during the Seder, it is a Rabbinic obligation of men and women to drink four cups of wine. In the Tabernacle and in the Temple in Jerusalem, the libation of wine was part of the sacrificial service. Note that this does not mean that wine is a symbol of blood, a common misconception that contributes to the myth of the blood libel. The blessing over wine said before consuming the drink is: "Baruch atah Hashem(Adonai) Eloheinu melech ha-olam, boray pree hagafen" "Praised be the Lord, our God, King of the universe, Creator of the fruit of vine." Christianity In Christianity, wine is used in a sacred rite called the Eucharist, which originates in the Gospel account of the Last Supper (Gospel of Luke 22:19) that describe Jesus sharing bread and wine with his disciples and commanding them to, "do this in remembrance of me." Beliefs about the nature of the Eucharist vary among denominations (see Eucharistic theologies contrasted). While some Christians consider the use of wine from the grape as essential for validity of the sacrament, many Protestants also allow (or require) unfermented, pasteurized grape juice as a substitute. Wine was used in Eucharistic rites by all Protestant groups until an alternative arose in the late 19th . century. Methodist dentist and prohibitionist Thomas Bramwell

Welch applied new pasteurization techniques to stop the natural fermentation process of grape juice. Some Christians who we part of the growing temperance movement pressed for a switch from wine to grape juice, and the substitution spread quickly over much of the United States and to other countries to a lesser degree. There remains an ongoing debate between some. American Protestant denominations as to whether wine can and should be used for the Eucharist or allowed as an ordinary beverage. Islam Alcoholic beverages, including wine, are forbidden under most interpretations of Islamic law. Iran and Afghanistan used to have athriving wine industry that disappeared after the Islamic Revolution in 1979 and earlier in Afghanistan. However, people of Nuristan in Afghanistan have produced wine since ancient times and still do so. In Greater Persia, Mei (Persian wine) has been a central theme of poetry for more than a thousand years. Some Alevi sects use wine in their religious services. Certain exceptions to this rule apply. Alcohol derived from a source other than grape (or its by-product) and date is allowed in very small quantities (loosely defined as a quantity which does not intoxicate a person) under the Sunni Hanafi madhab, for specific purposes (such as medicines), where the goal is not intoxication, with modern Hanafi scholars regarding alcohol consumption as totally forbidden.

Health Effects of Wine The issue of wine and health is a topic of considerable discussion and research. Wine has a long history of use as an early form of medication, being recommended variously as a safe

alternative to drinking water, an antiseptic for treating wounds and a digestive aid, as well as a cure for a wide range of ailments from lethargy and diarrhea to easing the pain of child birth. Ancient Egyptian Papyri and Sumerian tablets dating back to 2200 BC detail the medicinal role of wine, making it the world's oldest documented man-made medicine. Wine continued to play a major role in medicine until the late 19th and early 20th century, when changing opinions and medical research on alcohol and alcoholism cast doubt on the role of wine as part of a healthy lifestyle and diet. In the late 20th and early 21st century, fueled in part by public interest in reports by the United States news broadcast 60 Minutes on the so-called "French Paradox", the medical establishment began to re-evaluate the role of moderate wine consumption in health. Studies have since shown positive benefits of the phenolic compound resveratrol with continued research attempting to better understand its functions in wine and the body. Wines Effects on the Body Bones Heavy alcohol consumption has been shown to have a damaging effect on the cellular process that create bone tissue. Long term alcoholic consumption at high levels increases the frequency offractures. Studies from St. Thomas' Hospital in London and the Epidimiologie de l'Ostioporose (EPIDOS) medical group in France suggest that moderate wine consumption may offer positive benefits to women, particularly elderly women, in retaining bone density and reducing the risk of developing osteoporosis. While consuming more than three glasses of wine a day was shown to reduce bone density, the French study showed that women who drank moderately (1 to 3 glasses a day) had more overall increases in bone density over the two year

study period. However, the physicians who took part in the French study noted that other factors could be in play apart from wine consumption with moderate drinkers being more likely to live active lifestyles that included physical activity which also benefits bone density. Cancer Alcohol is a toxin and damages cells. The International Agency for Research on Cancer of the World Health Organization has classified alcohol as a Group 1 carcinogen. Studies have linked even moderate consumption of alcohol to increase risk for a variety of cancers including breast, colon, esophageal and stomach cancer. Focus on wine's positive benefits regarding cancer has centered on the antioxidant properties of resveratrol, found in grapes, with some laboratory results showing a protective quality that inhibit cancerous changes in cells. The research is ongoing with no conclusive results though some studies suggest that moderate wine consumption may lower the risk for lung, ovarian and prostate cancer. In early 2009, three independent studies published in the medical journal of Gastroenterology suggest that moderate wine consumption may reduce the risk of certain forms of esophageal cancers such as esophageal adenocarcinoma and the precancerous condition Barrett's esophagus. In one study, conducted byKaiser Permanente in California, respondents who reported drinking no more than 1 glass of wine a day had a 56% decrease in the risk for developing Barrett's esophagus-a rate lower than that of heavy and nondrinkers. While heavy alcohol consumption has been proven to increase the risk of esophageal, these studies suggest that antioxidants in wine may offer some benefit if consumed in moderation but there is not a conclusive link. In response to these studies, Dr Prateek Sharma, MD, of the University of Kansas School of Medicine, notes that there may be other links such as people

who drink wine leading generally healthier lifestyles with consuming less fats and eating more fruits and vegetables. Research conducted at the Yale School of Public Health in 2009, suggest that wine may have some protective benefits against some forms of cancer. Women diagnosed with nonHodgkin's lymphoma were questioned about their alcohol consumption patterns and followed for an 8 to 12-year period. Compared to non-drinkers, women who had drinking wine for at least 25 years prior were 33% less likely to die over the five-year period following diagnosis and 26% less likely to experience a relapse or develop a secondary cancer during that same five year period. Of all the women in the study, 75% of those who drank at least 12 glasses of wine over the course of their lifetime were alive after five years compared to 66% of the women who never drank any wine. Women who drank beer and alcohol spirits showed no differences. While alcohol itself has been linked as increasing the risk of breast cancer in women, a 2008 study by researchers at the University of Nebraska suggest that resveratrol, which is found in grapes, may have some preventative benefits against breast cancer. Prolong exposure of breast cells to estrogen has long been suspected as to be a major risk factor for breast cancer. This exposure can cause toxic estrogen metabolites to appear that react with DNA in the body to promote the development of tumors. Researchers at the University of Nebraska exposed human breast cells grown in the laboratory to low doses of resveratrol and found that it created numerous positive outcomes. The exposure to resveratrol not only decreased the production of estrogen metabolites but it also increased production of an enzyme that destroys these metabolites. It also appeared to limit interaction between these metabolites and DNA, limiting the promotion of tumor development. The amount of resveratrol used in the study was a lowdose concentration of 10 micromoles per liter. A typical glass of wine has a concentration

between 9 and 28 micromoles per liter. However, this laboratory study does not suggest that consuming wine will produce the necessary concentration of resveratrol in the bloodstream to have these cancer fighting properties. Cardiovascular system Studies have shown that heavy drinkers put themselves at greater risk for heart disease and developing potentially fatal cardiac arrhythmias. Excessive alcohol consumption can cause higher blood pressure, increase cholesterol levels and weakened heart muscles. For moderate drinkers, medical research indicates moderate wine consumption may lower the mortality rate and risk of heart of disease. Studies have shown that moderate wine drinker can improve the balance of low-density lipoprotein (LDL or "bad" cholesterol) to high-density lipoprotein (HDL "good" cholesterol), which has been theorized as to clean up or remove LDL from blocking arteries. The main cause of heart attacks and the pain of angina is the lack of oxygen caused by blood clots and atheromatous plaque build up in the arteries. The alcohol in wine has anticoagulant properties that limits blood clotting by making the platelets in the blood less prone to stick together and reducing the levels of fibrin protein that binds them together. However these anticoagulant properties of wine only stay in the system for a maximum of 24 hours after consumption. While having a glass of wine the night before may lower the risk of having a heart attack the next day, there is still the potential of long-term effects of alcohol. These anticoagulant properties can also be amplified adversely by binge drinking, with the individual becoming over-anticoagulated and at increase risk of a strokes or heart attack. Additional studies have focused on the benefits of the phenolic compound resveratrol to cardiovascular health. Some studies suggest that the antioxidant properties of resveratrol inhibits

the oxidative reaction that for LDL cholesterol and decreases the "stickiness" of platelets that form blood clots. Dementia and Mental Functions One of the short-term effects of alcohol is impaired mental function, which can cause behavioral changes and memory impairment. Long term effects of heavy drinking can inhibit new brain cell development and increase the risk for developing major depressive disorders. Studies have linked moderate alcohol consumption to lower risk of developing Alzheimers and dementia though wine's role in this link is not yet fully understood. A 2009 study by Wake Forest University School of Medicine suggest that moderate alcohol consumption may help healthy adults ward off the risks of developing dementia but can accelerate declining memory for those already suffering from cognitive impairment. The reason for the potential positive benefit of moderate consumption is not yet identified and may even be unrelated to the alcohol but rather other shared lifestyle factors of moderate drinkers (such as exercise or diets). If it is the moderate consumption, researchers theorize that it may be alcohol's role in promoting the production of "good cholesterol" which prevents blood platelets from sticking together. Another potential role of alcohol in the body may be in stimulating the release of the chemical acetylcholine which influences brain function and memory. Diabetes Research has shown that moderate levels of alcohol consumed with meals does not have a substantial impact on blood sugar levels. A 2005 study presented to the American Diabetes Association suggest that moderate consumption may lower the risk of developing Type 2 diabetes.

Digestive system The anti-bacterial nature of alcohol has long been associated with soothing stomach irritations and ailments like traveler's diarrhea where it was a preferred treatment to the less palatable bismuth treatments. The risk of infection from the bacterium Helicobacter pylori, strongly associated with causing gastritis and peptic ulcers as well as being closely linked to stomach cancer, appears to lessen with moderate alcohol consumption. A German study conducted in the late 1990s showed that non-drinkers had slightly higher infection rates of Helicobacter pylori than moderate wine and beer drinkers. Wine's positive effects on the metabolism of cholesterol has been suggested as a link to lower occurrences of gallstones among moderate drinkers since cholesterol is a major component of gallstones. Headaches There are several potential causes of so called "red wine headaches", including histamines/ tyramines and the breakdown of some phenolic compounds in wine that carry the chemical messenger for serotonin. One culprit that is regularly dismissed by allergists as an unlikely cause of red wine headaches is sulfites which are used as a preservative in wine. Wine, like other alcoholic beverages, is a diuretic which promotes dehydration that can lead to headaches (such as the case often experienced with hangovers). In 2006, researchers from the University of California, Davis announced finding from genetic mapping that amino acids in wine that have been slightly modified by the fermentation process may be the cause of wine

related headaches. The research suggests changes in fermentation techniques may help alleviate the risk for wine drinkers sensitive to these amino acids. Vision The anti-oxidant and anticoagulant properties of wine may have a positive benefit in slowing the effects of macular degeneration that causes vision to decline as people age. An American study from the late 1990s showed that vision of moderate wine drinkers suffered less macular degeneration than non-drinkers. Psychological and Social Effect Danish epidemiological studies suggest that a number of psychological health benefits are associated with drinking wine. In a study testing this idea, Mortensen et al. (2001) measured socioeconomic status, education, IQ, personality, psychiatric symptoms, and health related behaviors, which included alcohol consumption. The analysis was then broken down into groups of those who drank beer, those who drank wine, and then those who did and did not drink at all. The results showed that for both men and women drinking wine was related to higher parental social status, parental education and the social status of the subjects. When the subjects were given an IQ test, wine drinkers consistently scored higher IQs than their counterpart beer drinkers. The average difference of IQ between wine and beer drinkers was 18 points. In regards to psychological functioning, personality, and other health-related behaviors, the study found wine drinkers to operate at optimal levels while beer drinkers performed below optimal levels. Conclusion Wine- the alcoholic beverage made by fermenting the grapes is famous in all corners of the world. But only a few know all the things that are necessary for wine. The commonly known

things are that wines can be classified into red and white wines. Red wines are prepared from by soaking the grapes along with the skin and the white wines are made by removing the skin of the grapes after fermentation. Drinking red wine has some health benefits. And food item can be paired with the wines. There are special wine glasses for all the type of wines available. And these wine glasses serve a major part in the taste and flavor of the wine. It is also an important thing like wine serving and storing temperature. The wines should be stored and served at the correct temperature. Otherwise they will lose their wonderful characteristics. Though wine is a wonderful matter and it occupies an important role in this modern world it has its own negative part. If drunken moderately it will do good for us. Enjoy a sip!

Bibliography Johnson, Hugh; Jancis Robinson (13 September 2001). The World Atlas of Wine. Mitchell Beazley. pp. 2223. ISBN 978-1840003321. Citriglia, Matthew (14 May 2006). "High Alcohol is a Wine Fault... Not a Badge of Honor". GeekSpeak, LLC. Retrieved November 29, 2011. Mario, A.(5 January 2008). How to Serve Wine. Retrieved from www.howtoservewine.com Roldan, A., Edica, B.(2003).Food Service and Bartending.Philippines.AR Skills Development and Management Services (SDMS)