Recently, there has been a clear tendency when a healthy lifestyle becomes a natural need for a person who considers himself really reasonable. Manufacturers, taking into account it, create food products that retain all the useful qualities of analogues, but do not have a harmful effect on health. These products include non-alcoholic wine, which can already be found on the shelves of Russian stores.
How non-alcoholic wines are made
In the early stages of production, the technology for making non-alcoholic wine is no different from the usual process. Likewise, grapes are crushed, squeezed out of the juice and left to ferment. After the fermentation process is over, ordinary wine is bottled or left to mature in barrels.
Non-alcoholic wine at this stage is subjected to additional processing using heating or "cold" dealcoholization by reverse osmosis. Wine that has not been heated is considered to be of higher quality, since in this case it is possible to completely preserve not only the taste, but also the useful qualities of this drink, all the vitamins, trace elements and natural antioxidants from the flavonoid group it contains. Only alcohol and sugar are not preserved.
True, it is not possible to get rid of alcohol at all, non-alcoholic wine still contains about 0.5%, but this amount of alcohol also contains ordinary freshly squeezed juice. After dealcoholization, the wine is bottled and delivered to stores.
Which non-alcoholic wine to choose
When choosing non-alcoholic wine, you can give preference to those brands that are obtained by the method of "cold" dealcoholization. The rest is a matter of your taste. Someone prefers unseasoned dry white wines, others - red. These wines are selected for the table in the same way as ordinary ones - white varieties of wines are better suited to fish and cheeses, red ones to meat.
But if you want to get more benefits from drinking wine, it is better to give preference to red varieties. In the same way as in ordinary red wine, they contain polyphenols: anthocyanidin, tannins, catechins and others, to which these wines owe their ruby color and tart taste. These polyphenols belong to the group of flavonoid antioxidants that protect the human body from the harmful effects of ultraviolet rays and radiation. In red wine, including non-alcoholic wine, there are more of these substances than in grape juice, and in non-alcoholic wine there are even more of them than in ordinary wine.
Flavonoids have a destructive effect on cancer cells and inhibit the processes of regression caused by age-related changes in the body. The consumption of red wines stimulates an increase in the level of high density lipoproteins in the blood, which prevents atherosclerotic vascular damage, i.e. is the prevention of heart attacks and strokes. Therefore, drinking red non-alcoholic wine is healthier than white.
