The Composition, Benefits and Risks of Wine Consumption

Viorica Gutan, Ina Mogildea, Ionica Soare and Gheorghe Adrian Zugravu
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Viorica Gutan: Dunarea de Jos University of Galati, Romania
Ina Mogildea: Dunarea de Jos University of Galati, Romania
Ionica Soare: Dunarea de Jos University of Galati, Romania
Gheorghe Adrian Zugravu: Dunarea de Jos University of Galati, Romania

Economics and Applied Informatics, 2024, issue 2, 146-154

Abstract: In terms of its composition, wine is considered the second liquid after blood. The average is wine contains 85% water, 12% alcohol, and the remaining 3% contains 1000 other elements such as residual sugar, potassium, magnesium, sodium, iron, calcium, iron, phosphorus, as well as polyphenols, sulfates, nitrates, lactic acid. Amino acids are almost everything the human body needs to function properly. The purpose of the study is to identify the composition of wine, vitamins and minerals in wine, as well as the effect of drinking wine on the human body, in order to present it to the general public present during trips to wineries and cellars. The scientific study included various discussions and reports on the benefits, risks and contraindications of drinking wine. This was done on the basis of scientific works of various scientists on the world map, encyclopedic information and Internet publications. The main results concern the beneficial and unfavorable effects of drinking wine on the health of the human body, which are summarized in the tables and conclusions of this article.

Keywords: wine; antioxidants; minerals; vitamins; benefits; contraindications (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:ddj:fseeai:y:2024:i:2:p:146-154

DOI: 10.35219/eai15840409421

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