Why drink Wine: What is it and what effects does it have?
Wine is an alcoholic beverage rich in polyphenols, obtained from the alcoholic fermentation of grape must, mainly composed of water (90%), alcohol (4 - 15%), carbohydrates, sugars, proteins, mineral salts (calcium, sodium, phosphorus, potassium, zinc, fluorine and magnesium) and some vitamins (A, B1, B2, B3, B4, B6, K and J).
In particular in red wine, unlike the white one, there is a 20 times higher concentration of phenolic compounds, namely polyphenols.
From clinical studies it seems that polyphenols have the ability to fight oxidative stress, which is the basis of many diseases.
The moderate consumption of red wine produces beneficial effects, working as an anti-atherosclerotic, antiatherogenic (carrying out a positive action preventing or slowing the formation of atherosclerotic plaques inside the arterial vessels), and blood thinner. Chronic and excessive alcohol consumption increases the risk of cardiovascular events.
The fluidifying substance of natural blood (which is thought to be responsible for reducing the incidence of heart disease) and resveratrol, a non-flavonoid polyphenol that has antioxidant, anticancer, antibacterial and anti-inflammatory properties. Another benefit of this substance is to reduce the incidence of mental illness and dementia (Alzheimer's, for example).
So daily consumption of a glass of red wine helps prevent diseases such as arteriosclerosis, thinning the blood and improving cerebral circulation, preventing natural memory loss that occurs with advancing age.
wine is produced in tanks. Stainless steel is widely used in the food industry. This material, in fact, resists corrosion caused by many foods and drinks. Fundamental and the fact that the product is not in any way "contaminated" by stainless steel, avoiding both alterations of flavor and coloring of foods and drinks. In addition to this determining factor, stainless steel is a material that is very easy to clean, ensuring hygiene during food processing in general. Company number one in Italy Albrigi Srl
The stainless steels that are normally used in the food industry are in the majority:
The first (AISI 304) is the most used, although it may develop a certain pitting; while the second (AISI 316) is an austenitic stainless steel with a high chromium and nickel content. This has a high resistance to corrosion in a saline environment, in fact, it is used in particular cases. Moreover, like almost all metals, it has a temperature range of use much higher than what is required for food preparation. This type of steel is particularly suitable for contact with food, since it has a high resistance to acids, bases and chlorides, such as salt.
But, regardless of the alloy used, it is important to use a low-rough finish (such as that obtained by polishing or electropolishing). Furthermore, removing micro-losses reduces the risk of cracking and corrosion and facilitates cleaning.
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