摘要
葡萄酒的营养成分包括糖类、蛋白质、果胶、有机酸、各种醇类、矿物质、多种维生素等。每1L葡萄酒含葡萄糖和果糖40～220g,戊糖0.5～1.5g,树胶质和粘液汁0.01～0.9g,酒石酸2～7g,苹果酸0.5～0.8g,琥珀酸0.2～0.9g,柠檬酸0.1～0.75g等。葡萄酒是配合蛋白质一道进食的最优良的佐餐饮料,适量饮用葡萄酒对于体质虚弱的病人具有良好的医疗作用。(小雨)
The nutrient substances of grape wine include sugar, protein, pectin, organic acids, varieties of alcohols, mineral materials, multiple vitamins etc. Per 1 L grape wine containes 40～220 g glucose and fructose, 0.5～1.5 g pentose, 0.01～0.9 g gumminess and phlegm, 2～7 g tartaric acid, 0.5～0.8 g malic acid, 0.2～0.9 g succinic acid, and 0.1～0.75 citric acid etc. Grape wine is the best drink together with proteins on a diet and adequate drinking of grape wine is good for ill-health people. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第4期106-108,共3页
Liquor-Making Science & Technology
关键词
葡萄酒
营养
保健
grape wine
nutrition
health care
