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Rotwein ist für alte Knaben eine von den besten Gaben

As is generally known, the french palate appreciates the consumption of wine. In France, 66 litres of wine are consumed per capita in a year, especially red wine. At the same time, fat-rich food play an important role in the French cuisine - meat, cheese, butter, eggs – and still: the number of death cases is 2.5 times lower in France than e.g. in the USA, where similar amounts of fat are consumed. What is behind all that? Gesundheit
As „The french paradox“, the scientist Serge Renaud published a world widely carried out epidemiological study. With a surprising result: by the high wine consumption – by the phenols in the red wine – the oxidation of the blood fat is prevented.
This means that: the dangerous narrowing of the arteries, due to deposits (cholesterol), which in the worst case may cause blockage in the bloodstream and thus lead to a heart attack, do not come into being. The study points out: the higher the wine consumption in a country, the less the mortality by heart diseases. This is applied to the Mediterranean countries in general, where traditionally wine is being served daily with the meals.
Indeed, the constitutional effect of wine does not seem to have yet gotten around Italy. Parliamentarians are willing to enforce a warning on the wine bottles: “wine may harm your health“. Health conscious US authorities seem to think differently about it: American winegrowers are allowed to highlight the positive effect of wine on their labels.
In the centre of recent researches in the USA, is a wine’s substance of content called Resveratol. A group of scientists of the University of Chicago has proved in tests, the cancer preventive effect of Reservatol. It acts oxidation inhibitory and thus makes sure that cancer-causing substances, invading the cell, is being virtually detoxified in the nucleus. Thus, the cell is being protected from genetic changes  - and the body from development and spread of tumours. These perceptions have been published in the internationally renowned trade journal “Science“.
The consumption of (red) wine may even reduce the risk of contracting Alzheimer’s. Scientists at the University Clinic of Bordeaux have observed 3777 test persons, over a period of three years. The result: among moderate wine drinkers aged over 65, the share in Alzheimer’s victims was about three-fourth lower than the percentage of the abstainers. Admittedly, the conductor of the study, Professor Orgogozo, does not yet want to value that as a proof for the relationship between wine consumption and declining risk of contracting Alzheimer’s. He however objects, that there are no medical reasons to advise aged people against moderate wine consumption. (source: “Revue Neurologique”)
But what actually is moderate consumption? The dose does it, stated the alchemist and physician Paracelsus. And that does not only depend on the weight, but also on the sex. In fact, women tolerate less alcohol. The rule of thumb for daily wine consumption is: two glasses for her, the rest of the bottle for him. Thereby, the daily consumption should be understood as regular moderate consumption, as that is the how constitutional effect on the body is reached. The one, who throughout the week does without alcohol, however drinks large amounts at the weekend, won’t attain any positive effects. It must be pointed out, that wine should be consumed with meals, not on an empty stomach.
Particularly the wine’s antibacterial effect, in former times, used to be of great importance, although not (yet) scientifically proved. Wine kills streptococci, cholera and typhus viruses within hours. Julius Caesar could not be aware of that, he however ordered his troops to carry wine with them to protect from cold and plagues. Today, we know: in the former centuries, it was safer to drink diluted wine than pure water. Health
More than 1000 substances are contained in the wine. The majority, vitamins and mineral nutrients such as fluorine, copper, magnesium, manganese, phosphorus and zinc, originate from grapes. 75 to 90 percent is water. The water and alcohol content vary, depending on wine variety.  Further components are tannic acid, mineral salts, and pectin’s, dry extract as well as acids, residual sugar, tannins and dyestuffs.
The alcohol, contained in the wine, predominantly high-value ethyl alcohol, is obligatory being stated on the label in % vol. A light wine is a wine with an ethyl alcohol content of less than 12.5% vol. per liter; heavier wines feature an alcohol content of 12.5% vol. and more. Per hour, the liver can burn 10 grams of alcohol. With faster consumption, the alcohol reaches the bloodstream and the brain unprocessed.
As is generally known,excessive alcohol consumption may result in a hangover, a vascular and metabolism disturbance. In this case, it is advisable to ingest sufficient water and salted foods. Wrongly, headaches are blamed on the wine’s sulphur content. The sulphur dioxide serves for preservation, a germ killing substance, which binds oxygen and thus protects the wine from oxidation. The greatest part is binded by the wine, only a small part remains. Old wines are more digestible. After a few months of storage, a part of the free sulphur has bound with oxygen.
A bottle of wine’s alcohol has almost 500 calories (0,75l and 12%vol) - accrued to that are twelve calories per gram of residual sugar that the wine contains. And: wine whets the appetite. When you drink a bottle of wine daily, besides the normal calorie supply, you will have to run ten kilometres daily, to burn the additional calories.
Some people are allergic to wine. Skin itching, and difficulties in breathing may be the result. The causes may be an intolerance of the sulphuric acid, but also histamine, a protein component, which can be found in some red wines. In the year 1980, the Viennese Research Institute for Nutritional Science pointed out, that the formation of histamine is a result of inadequate winery. In fact, it does develop during biological acid degradation, a process, whose driving force is benign bacteria’s. These Leuconostoc ocuos compete against the less benign Lindkokken (Pediococcus cerevisiae), which are linked to the development of histamine. The wine grower can contribute to the nondevelopment of histamine: Best “antidote “ is a natural, high acid content of the grapes. Furthermore, a too early sulphur addition contributes to the undesirable evolvement of the awkward cocci. This should occur as recently as the biological acid degradation has proceeded. In modern wine cellars, this problem occurs more infrequently. The cellar hygiene seems to have improved worldwide. Consumers, who feel a malaise after the wine consumption, should decide in favour of another wine next time.
Stomach trouble
With sensitive people, wine may irritate the stomach mucosa. This particularly applies to white wines, whose acid content normally is higher than with red wines. Bloating, loss of appetite and heartburn are the results of an acidity of the stomach.
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