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| Wine As A Supplier Of Nutrients |
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Vitamin and mineral content in wine
Dr. Claudia Stein-Hammer
The
amounts of minerals, vitamins and trace elements in wine vary considerably and
depend on numerous factors (grapes types, yaer, wine preparation). During its
production as a fermenting new wine it is particularly rich in B-vitamins. The
amounts wine as a completely fermented product are usually much lower. They
originate from the grapes themselves and/or from the yeast´s metabolic
process.
Vitamin B1 (thiamine) is indispensable for the production of
wine. Without thiamine fermentation would not occur. Merely newly fermented
wines can be considered as suppliers of vitamin B1; the concentrations in wine
are ignored without exception.
The vitamins niacin and
pantothenic acid play a role with a coverage of between 4% and 5% (see
table 1) of the daily requirement via 0,25 litre of white wine. As components of
important coenzymes they catalyze important metabolic processes.
Vitamin
B6 (pyridoxine) in wine is considered to play the principle role with coenzymes
of approximately 200 different enzymes, chiefly from amino acids, neuro
transmitters and lipmetabolisms, and concentration levels of 500 µg/l. The
percentage required coverage with 0,25 litre of white wine can reach up to
10%.
This could result in an advantage for elderly people in particular
who, with regard to certain vitamins such as B6 and C as well as some minerals
(magnesium) and trace elements, often experience a marginal deficiency. Vitamin
B6 is particularly important on the basis of its function in the metabolic
process of neuro transmitters (transmitting substances of the nerves and brain).
It is considered to have a preventive effect in cases of arterial sclerosis as
well as age-related brain and liver metabolic disorders. Vitamin C, L(+)
ascorbic acid, is the single vitamin in wine whose concentration is not coupled
to the yeast´s meta-bolic process. During fermentation it undergoes a continual
depletion process. The concentration of vitamin C can, however, occur in
remarkable amounts, as the cellarman in entitled to add up to 150 mg/l to the
wine in order to stabilize it. As vitamin C is very sensitive to oxygen and
light it is subject to clear storage losses. This is why older wines only
contain traces of this vitamin.
Table 1: Wine as a nutrient supplier
Percentual coverage of the daily
required by 1 glas (0,25 l) of white wine
Vitamin
|
White wine
(amount/l) |
Recommended
Daily dosage
DGE |
Coverage of daily
Need through 0,25 l
of white
wine |
Niacin (mg)
=Nikotinacidamid, =Nikotinamide |
2,6 |
15 - 18 |
ca 4% |
| Pantothenic acid (mg) |
0,5 - 1,2 |
6 - 8 |
ca 4% |
| B6 (mg) |
0,1 - 0,5 |
1,6 - 1,8 |
ca 7% |
| C (mg) |
10 - 50 |
75 |
ca 17% |
Lots of potassium and magnesium
Wine contains lots of minerals in a
natural concentration. It offers them in a way in which they are easily
absorbed, and also in a favourable mixing ratio.
The concentration level
is expressed as a so-called ash content, which is gained by incinerating the
wine extract which contains non-transient components. The ash weight of white
wine is between 2 g/l and 5 g/l, that of red wine between 3 g/l and 7 g/l. Even
one to two glasses of wine can help to considerably cover the daily requirement.
This applies in particular to potassium, magnesium and iron as well as the trace
elements manganese and copper (see table 2). Potassium, which has a
concentration level of almost 1 g/l white wine, is the leading mineral in wine.
As a result of various ecological treatment the values can increase considerably
or decrease to strong precipitation of potassium bitartrate. Potassium plays a
major role in the organism in keeping up the osmotic pressure, the working
function of muscles and heart, and the excitability of the nerves.
The
amounts of sodium in German wines, approximately 15 mg/l, are relatively low.
Californian, Algerian and Sicilian white wines, which are preferably grown in
close proximity to the sea, contain much greater sodium levels.
The
magnesium values in wine amount to approximately 100 mg/l. As magnesium
deficiency is most frequent in the western industrial countries the daily
consumption of wine could also be seen as a move to improve magnesium levels on
a nutritional basis. In addition to this magnesium fulfills extremely important
functions. It activates approximately 300 enzymes and plays a principle role in
the energy metabolic process.
Wine with the meal
As the central atom of the red coulering haemolobin
iron is necessary for the transportation of oxygen in the body. It exists in
wine initially in a bivalent form but as a result of oxidation gradually passes
onto the trivalent form, which is no longer utilisable. As a result of reducing
nutritional components such as vitamin C the good utilisable bivalent form is
developed, another aspect why it makes sense to enjoy wine with a
meal.
Manganese and copper participate in the formation of blood as
coenzymes, and involved in the nerve metabolic and immunological process. With a
required coverage of 10% or 20% the daily consumption of wine plays a role
regarding the required coverage of these trace elements, since the supply among
elderly people is not sufficient.
Table 2: Wine as a nutrient supplier
Percentual coverage of the daily
required minerals by 1 glas (0,25 l) of white wine
| |
Amount in white wine
(mg/l)
|
Daily requirement (mg)
for adults (after DGE 1991)
|
Coverage of daily requirement
with 1 glass of white
wine
|
| Potassium |
660 - 920 |
2000 |
12% |
| Sodium |
5 - 25 |
550 |
1,1% |
| Calcium |
60 - 100 |
800 |
3,1% |
| Magnesium |
75 - 115 |
300 - 350 |
9,6% |
| Iron |
4 |
10 |
10% |
| Copper |
0,67 |
1,5 - 3 |
11% |
| Manganese |
1 - 3 |
2 - 5 |
ca 20% |
More minerals and more taste than mineral water
As wine contains
particularly large amounts of the mineral potassium, and fewer amounts of
sodium, a moderate consumption is particularly appropriate among the elderly and
hypersensitive persons who often have a high potassium requirement but whose
sodium intake should be limited. This favourable potassium-sodium ratio is
neither found in other alcoholic drinks, such as beer, nor in most mineral
waters. In conclusion it can be said that a moderate consumption of wine can be
strongly recommended for people in or above middle age, and also in relation to
the micro-nutrients. This group of the population in particular often suffers
from a marginal vitamin and/or mineral deficiency as their diet is usually
insufficiently diversified and often of an inferior
quality.
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