Wine Nutrition Value: Comparative Analysis
Consumers awareness of the energy value of wines leads to a more conscious approach to the wine products choice, considering the rational nutrition principles. Excessive consumption of alcoholic beverages can pose a threat to the human health. The purpose of the research carried out by the authors was to determine the energy value of different types of wines by an international method developed by the International Association of official analytical chemists. A man determined physical and chemical parameters in the wines: the volume fraction of ethyl alcohol, the mass concentration of the reduced extract and sugars. The wine condition is a determining energy value factor: for table wines, this indicator is 59-158 kcal and increases from dry to sweet, while the contribution of ethyl alcohol to the value of the indicator can reach 93.0 %; the energy value of liqueur wines varies in the range of 79-208 kcal. Carbohydrates, represented by simple sugars, provide up to 45.0 % of the caloric content; differences in the indicator for dry wines of the two groups range from 20.0 to 50.0 %. The researchers carried out the systematization of liqueur wines depending on the type in order to increase energy value: Sherry → Marsala → Madeira → Port wine → Cahors wine → Tokay → Muscat → Malaga.