| The Australian Wine Research Institute ( www.awri.com.au ) has answered many of the health-related questions asked very often by wine aficionados. We are reproducing the questions, arranged in order of priority, to educate wine consumers.
Like AWRI, Indian Wine Academy stands for moderate consumption of wine and it doesn't advocate that individuals who do not drink alcoholic beverages should start consuming wine or for that matter, beer, RTDs and spirits.
People With Allergies, Think Before You Drink Asthmatics Are Better Off With Organic Wines
If You’re Sulphite Sensitive, Pay Attention to The Label
Bacteria in Wine Are The Same You’d Find in Yoghurt
How Much Wine is Good? 300-400ml for Men; 100-200ml for Women
Have A Heart Condition? Stick to One or Two Glasses of Wine
Wine’s Safe For People With Coeliac Disease
Diabetics Must Have Wine With Meal or Carbs
Diabetic Alert: Stick to Dry Wine & Two-Glass Limit
How Much Wine’s Safe When You’re Driving Back Home?
Why Do Certain Asian Populations React Negatively to Alcohol?
To Prevent A Headache, Eat When You Have Wine
Can Anyone Define ‘Drinking in Moderation’?
Ethanol, Polyphenol in Wine Decrease Heart Disease Risk
For The Unborn Child, Stop After A Glass
Resveratrol in Wine Reduces Cancer Risk? The Jury is Divided
Alcohol Absorption: Beware of The Gender Difference!
What’s A Standard Drink? How Can You Know You’re Having One?
Wines Have Acid That Can Damage Your Teeth
Which One is Best for Health? Hard to Answer!
Vegetarians, Beware! Wines Are Clarified With Animal Tissue
Organic Wines May Have Less SO2, But They Get Oxidised Fast
Preservatives in Wine Fight Microbes, Prevent Spoilage
Wine Need SO2, But Organic Wines Have 50% Less
Suffer From Yeast Allergy? Don’t Worry, Wine’s Safe For You
People With Allergies, Think Before You Drink
Q. I am allergic to eggs/fish/milk/nuts and their products. I have noticed there is often a statement on the label of wine bottles and casks that says “fined with casein / potassium caseinate / milk / evaporated milk / milk products/ egg white / egg products / isinglass / fish products / nut-derived tannins / nut products and traces may remain.” Can I safely consume this wine?
A. Wine may be ‘fined' with processing aids, which are derived from eggs, fish, milk or nuts. The process of fining removes protein and other impurities from wine, which may otherwise make the drink unstable. If the wine is made according to good manufacturing practices, there should be only traces of these processing aids left in it.
As the wine industry is unable to accurately measure trace levels of these processing aids at present, Food Standards Australia New Zealand (formerly the Australia New Zealand Food Authority) has advised that winemakers should include a warning statement on the label as a ‘duty of care' for the consumer if they are at all uncertain as to whether the wine may contain traces of these processing aids.
If you have a known allergy to eggs/fish/milk/nuts and their products, then you consume wine at your own risk, as trace elements may be present. The Grape and Wine Research and Development Corporation is currently sponsoring a clinical study into the allergenic potential of wine.
Asthmatics Are Better Off With Organic Wines
Q. I am an asthmatic. Can I consume wine?
A. If your asthma is triggered by sulphur compounds, such as sulphur dioxide, then you should not consume wine. If your asthma isn't triggered by sulphur compounds, wine is unlikely to trigger an asthma attack.
If you are ‘sulphite sensitive', wines that contain a lower concentration of sulphur dioxide are recommended. For example, wines labelled as ‘organic' contain approximately 50% less sulphur dioxide. Cask wines containing a higher concentration of sulphur dioxide should not be consumed. No wine, however, is ‘sulphur dioxide free', because 10–50 mg/litre of sulphur dioxide is produced naturally during fermentation by yeast cells. A concentration of 1–3 mg of sulphur dioxide released from wine and inhaled will trigger an allergic reaction in significantly sulphite-sensitive individuals.
If You’re Sulphite Sensitive, Pay Attention to The Label
Q. How much wine can I, being an asthmatic, consume per day?
A. If your asthma is not triggered by sulphur dioxide, then any light to moderate amount of wine can be consumed without triggering asthma. If you're ‘sulphite-sensitive', even one 100ml glass of wine, containing approximately 45–120 mg/L of sulphur dioxide, is likely to trigger an allergic reaction.
Bacteria in Wine Are The Same You’d Find in Yoghurt
Q. Bacteria are mentioned on the back label of the wine bottle. Does that mean I am drinking something that is potentially harmful to my health?
A. No, the mention of bacteria on the back label of a wine bottle does not mean that you are drinking something that is potentially harmful to your health. Types of bacteria may be naturally present in grape juice and wine: lactic acid bacteria and acetic acid bacteria, for instance. These bacteria aren't harmful to humans and are found in other foodstuffs such as yoghurt.
Lactic acid bacteria can convert the malic acid in the wine to lactic acid. The process is called malolactic fermentation. Red and certain white wine have to undergo malolactic fermentation so that they can express desirable flavours and aromas. The lactic acid bacteria can also contribute to off-flavours and off-odours in the wine.
Acetic acid bacteria can convert alcohol to acetic acid, or its ester, ethylacetate. Both resultant compounds cause characteristic off-flavours and off-odour in the wine.
How Much Wine is Good? 300-400ml for Men; 100-200ml for Women
Q. I have read that the French experience less heart disease than other nationalities. Does any research indicate that there are health benefits of drinking wine?
A. The term ‘French paradox' refers to the observation that while both the French and Americans have a diet high in saturated fats, smoke cigarettes and exercise little—which are all risk factors for cardiovascular disease—the French have a significantly lower risk of cardiovascular disease than that of the Americans: 36% compared with 75%.
The difference in risk has been attributed to the consumption of alcohol and, in particular, red wine. The French consume 60 litres per capita of wine per year; Americans consume 7.7 litres. Australians, who drink 18.1 litres per capita of wine per year, have a risk of cardiovascular disease in between that of the French and the Americans.
Recent research suggests regular and moderate consumption of alcohol, and in particular wine, may reduce your risk of cardiovascular disease by up to 50%. Your overall lifespan may also be significantly increased.
Moderate consumption is considered as approximately three to four standard drinks of alcohol per day for men and one to two for women, where a standard drink is 10 g of alcohol or approximately 100ml of wine. The consumption of alcohol and wine above this moderate amount will, conversely, increase your risk of cardiovascular and other diseases, and hence decrease your overall lifespan.
Recent research suggests that the cardio-protective effects of wine are imparted by the alcohol component (approximately 75% of the effects) and by the wine-specific phenolic compounds and their polyphenolic forms (approximately 25% of the effects). Phenolic compounds, such as anthocyanins and tannin, give wine its characteristic colour and flavour, and red wine typically has a 200-fold greater concentration of phenolic compounds than does white wine.
AWRI does not advocate or encourage current abstainers and consumers to drink wine just to achieve a health benefit. Consumers should only drink wine for enjoyment.
Have A Heart Condition? Stick to One or Two Glasses of Wine
Q. I have a heart condition. Can I consume wine?
A. Yes, you can consume wine in moderation, but only if alcohol does not adversely affect the medication that you are on for your heart condition.
The consumption of wine is not recommended, however, if you have uncontrolled high blood pressure, but after satisfactory control has been achieved as a result of medication, you can resume consuming any kind of wine in moderation.
Recent research suggests that approximately two100ml glasses of wine per day for men and one for women should not exacerbate a heart condition. From research undertaken by the Department of Medicine at the University of Western Australia , greater than one or two 100ml glasses of wine, however, can significantly increase your blood pressure, which would, therefore, exacerbate your heart condition.
Wine’s Safe For People With Coeliac Disease
Q. I have Coeliac Disease. Can I consume wine?
A. Additives that contain gluten are not allowed to be added to still wine and dessert wine and, therefore, you can safely consume these products. Australian-made sparkling wine does not contain any additives that contain gluten, but Champagne , fortified wine and sherry may contain spirit derived from wheat grain. Nonetheless, they do not contain detectable gluten and hence are considered to be ‘gluten free'.
Australian-made and imported fortified wine and sherry may contain caramel colour, which is additive number 150a-d. Caramel may be derived from wheat starch, but it doesn't contain detectable gluten and hence is considered to be ‘gluten free'.
For further information on Coeliac Disease, please refer to the website of the Coeliac Society of Australia, www.coeliac.org.au.
Diabetics Must Have Wine With Meal or Carbs
Q. I am a diabetic. Can I consume wine?
A. Yes, you can consume wine, but preferably with a carbohydrate food or a meal. The consumption of wine without a meal can cause your blood sugar level to fall suddenly (hypoglycaemia), in particular if you are an insulin- or medication-dependent diabetic. For example, normally when your blood sugar level starts to drop, your liver begins changing stored carbohydrate into glucose, which is thereafter released into the blood stream to stop or slow the drop.
When you consume an alcoholic beverage such as wine, the liver breaks down alcohol, so that it can be removed from the body in preference to changing the carbohydrate. The liver will not begin releasing glucose until all of the alcohol is broken down.
Indeed, when you consume more than a light to moderate amount of alcohol, the alcohol in wine can react with many of the prescribed medicines and worsen the side-effects of diabetes, such as increasing your blood pressure.
Diabetic Alert: Stick to Dry Wine & Two-Glass Limit
Q. How much wine is good for a diabetic?
A. Ideally, your wine consumption should conform to the Australian National Health and Medical Research Council recommendations – a maximum of two 100 ml servings of wine for men and not more than 100ml for women.
Current research suggests that regular and light to moderate consumption of wine by a diabetic with a meal may also reduce your overall risk of cardiovascular disease. This is related to the positive effect of alcohol on your body's metabolism of glucose and insulin, and on your plasma concentration of high density lipoprotein (HDL), which increases the removal of cholesterol from your body. Conversely, the heavy consumption of alcohol will worsen the effects of diabetes, such as significantly increasing your fasting plasma concentration of fats, such as triglycerides.
Remember, wine contains sugar. Low sugar or ‘dry' varieties of wine are recommended for diabetics. These include still and sparkling styles, and also dry sherry, but not sweet or medium dry/sweet sherry and not a sweet dessert wine. High sugar liqueurs and fortified wines are also not recommended for diabetics.
For more information on diabetes, please refer to the web site of Diabetes Australia : www.diabetesaustralia.com.au or visit the American Diabetics Association site: www.diabetes.org.
How Much Wine’s Safe When You’re Driving Back Home?
Q. If I wish to drink wine and drive, how much can I consume before I am over the legal limit of blood alcohol concentration (BAC)?
A. The amount of alcohol in the blood stream is called the blood alcohol concentration (BAC). A BAC of 0.05 means that an individual has 0.05g of alcohol in his/her body for every 100ml of blood. A standard drink has 10g alcohol, which is approximately equal to 100ml of wine. A man's BAC will generally increase by between 0.01 to 0.02 for each standard drink. A man's BAC will generally decrease by 0.01 per hour (approximately one standard drink).
The University of Adelaide Road Accident Research Unit recommends, however, that to remain under the legal limit of 0.05, a man should consume no more than two 10g drinks in the first hour and one each following hour.
The consumption of alcohol with a meal, however, will significantly slow the absorption of alcohol from the gastrointestinal tract. The maximum BAC recorded will, therefore, be lower than when alcohol is consumed on an empty stomach. In addition on a full stomach BAC will be recorded for a longer period of time.
A woman's BAC will generally increase by between 0.02 to 0.03 for each standard drink. A woman's BAC will generally decrease by 0.0075 per hour (approximately 3/4 of a standard drink). To remain under the legal limit of 0.05, a woman should consume no more than one 10g standard drink in the first hour and one each following hour.
AWRI recommends that wine consumers should not drink and drive. The Indian Wine Academy endorses the recommendation.
Why Do Certain Asian Populations React Negatively to Alcohol?
Q. I have noticed that some of my Asian friends cannot consume alcohol without feeling ill. Why does this happen?
A. Once absorbed, alcohol is metabolised or broken down in the liver. Until the alcohol is broken down by the liver it circulates in the blood stream. There are two pathways in the liver that break down alcohol to acetaldehyde (step 1) and then to acetate (step 2), before it is finally removed from the body by the kidneys.
The first pathway is always functioning or ‘switched on'. The second pathway functions only when there is a certain concentration of alcohol. This pathway ‘switches on' after the consumption of approximately four or more standard drinks.
Some Asian populations, such as the Chinese and Japanese, have a substantial proportion of individuals with an ‘inactive' gene for the second step in the first pathway. In their case, acetaldehyde can't be broken down to acetate by the first pathway. Acetaldehyde, therefore, accumulates in the blood stream and liver until a certain concentration is reached in the liver and the second pathway ‘switches on' to break down the ‘toxic' acetaldehyde to acetate.
The blood concentration of acetaldehyde in individuals with the inactive gene can be 10 times higher than normal. The physical effects of having the inactive gene include the following:
- facial flushing—a rapid increase in blood flow to the skin of the face, neck and chest;
- a rapid heartbeat;
- a headache;
- nausea and vomiting;
- extreme drowsiness or tiredness; and
- low blood pressure.
These effects can occur after only a standard drink of wine and are so unpleasant that individuals with the inactive gene generally consume little if any alcohol.
The facial flushing experienced by Caucasians, though, is physiologically different to that experienced by Asians. In Asians, the alcohol directly dilates the cutaneous blood vessels of the face and neck to produce warm, flushed skin, but does not increase blood flow to the face and neck.
To Prevent A Headache, Eat When You Have Wine
Q. I get a headache after consuming certain kinds of wine. What could be the cause of my headache?
A. Wine contains alcohol. Alcohol acts on various parts of the human body, including the head. Headaches are referred pain to the surface of the head from the deep structures, such as the brain and its related tissues, veins and arteries. Pain is referred via pain receptors on the deep structures to either the front or the back of the head.
The headache experienced after consuming alcohol is generally related to your BAC. Alcohol and its primary breakdown product, acetaldehyde, which are toxic compounds in high concentration, readily diffuse from the blood into the fluids of the brain and spinal cord. They directly irritate the meninges, which is the membrane that envelops the brain and spinal cord, to cause pain at the front surface of your head. The more wine you consume, the higher will be your BAC, the more the alcohol and acetaldehyde will irritate the tissues of your brain, and the more severe will be your headache.
It is possible that on some occasions the consumption of wine will cause a headache and on other occasions it won't. Your BAC's related to the rate of alcohol consumption and it is particularly true when it get rapidly absorbed into the blood from the small intestine. Alcohol in the blood is then transported to the liver, which breaks it down. The capacity of your liver to break down alcohol is limited, so that if more alcohol is presented to the liver than it has the capacity to break down, then the remaining alcohol will circulate in your blood to the other organs and tissues of your body, such as the brain. The alcohol will remain circulating until it has all been broken down by the liver into acetaldehyde and then to acetate, which can be then be removed from your body by the kidneys or incorporated into cells.
The consumption of food, and even other non-alcoholic fluids, with wine slows down the amount of alcohol that gets into your blood stream and reduces the amount of work your liver has to do to break the alcohol down.
If you are taking certain medicines, which are also broken down in the liver by the same mechanism as is alcohol, then they will be broken down in preference to alcohol. More of the consumed alcohol will circulate in the blood (and for a longer period of time), and you will record a significantly higher BAC, with the potential problem of a headache.
There's a theory that a headache and an allergic reaction, such as facial flushing, after the consumption of wine may be due to the presence of biogenic amines, such as histamine, in wine. This appears unlikely. Recent research shows that wine contains a very small amount of histamine, which is approximately 10 times less than that measured in other foods, such as cheese, fish and vegetables, including eggplant, spinach and tomatoes. These other foods are generally consumed daily and in large amounts, whereas the consumption of wine is generally not daily and only a relatively small amount is consumed.
Can Anyone Define ‘Drinking in Moderation’? […more]
Q. Doctors talk about drinking in moderation or drinking a moderate amount. What is moderation?
A. Medical and scientific studies define drinking in moderation as being equal to drinking two standard drinks on any one day for an average man and woman, so that any potential harm to the human body is minimised and any potential benefit is maximised. A standard drink is defined as 10gm of ethanol. Both the amount and the pattern of consumption are important. For example, it is not considered moderate to ‘save up' over a week and drink your daily two to three drinks on only two days, that is, 14 drinks over one to two days. This is defined as ‘binge drinking'. When you ‘binge drink', you significantly increase your blood pressure and the risk of having a heart attack or stroke.
The potential harms of immoderate drinking are related to your maximum blood alcohol concentration, the amount of time alcohol and its first breakdown product, acetaldehyde, are circulating in the blood throughout your body, as both alcohol and acetaldehyde in high concentration are toxic to human tissues. Diseases related to a high blood alcohol concentration experienced for approximately 15 to 20 years are cancer of the mouth, throat and oesophagus, cirrhosis of the liver, dementia, haemorrhagic stroke and pancreatitis, all of which you can die from.
The most debilitating disease is the development of alcohol dependence or alcoholism. With moderate drinking, your risk of developing cardiovascular disease and your risk of death from cardiovascular disease as well as from all causes, including accidents and certain cancers, is generally reduced significantly.
The risk increases exponentially with each drink above moderation. This relationship between the number of drinks on any one day and risk of death is often drawn as a J-shaped curve, where the risk decreases from no alcohol drunk to approximately two drinks, and then increases again with each successive drink.
Two glasses of an alcoholic beverage such as wine per day can be considered ‘good for you', drinking ‘more' will not provide ‘more' benefits, only cause more harm.
Ethanol, Polyphenol in Wine Decrease Heart Disease Risk
Q. What are polyphenolic compounds or polyphenols?
A. Phenolic compounds and their polyphenolic forms contribute to the characteristic aromas, colours and flavours of wine. They are extracted from the seeds and skins of grapes during the first fermentation stage of winemaking, when the juice is in contact with the grape skins and seeds in fermentation tanks or vats.
The amount of phenolic compounds in red wine is generally six times greater than that in white wine, because red juice has longer or more contact with the grape skins during the fermentation process enabling more phenolic compounds to be extracted into the red juice.
Phenolic compounds are also present in other foods such as fruits, grains and vegetables, where consumption of these foods is associated with a decreased risk of cardiovascular disease. It has been proposed that these phenolic compounds in wine contribute to the decreased risk of heart disease associated with wine consumption.
The mechanism of action of phenolic compounds is being investigated and from initial investigations, it appears the phenolic compounds in wine have different effects on the body compared to the ethanol component, which is common to all alcoholic beverages.
Phenolic compounds appear to:
- Decrease the oxidative transformation of ‘bad' cholesterol in the body called low density lipoprotein or LDL cholesterol. This prevents oxidised LDL cholesterol from collecting on blood vessel walls, which if untreated could narrow an artery or vein to eventually block blood flow causing a heart attack or stroke;
- Enable blood vessel walls to relax and dilate and prevent it from being continually contracted and narrowed. When the blood vessel wall contracts, blood pressure is increased, but when it relaxes, blood pressure decreases and it prevents a vessel from rupturing and causing a stroke;
- Decrease the clotting together of red blood cells, which if untreated could form a clot to block blood flow in an artery or vein to cause a heart attack or stroke; and
- Dissolve blood clots that have formed in veins and arteries.
Recent research indicates that the ethanol component of wine also confers health benefits, which explains why moderate consumption of beer and spirits is also associated with a lowered risk of death from cardiovascular disease. It is believed the ethanol component accounts for 75% of the cardio-protective effects of wine.
The ethanol component appears to:
- Increase the quantity of ‘good' cholesterol called high density lipoprotein or HDL cholesterol. HDL, incidentally, removes the LDL from the blood and body;
- Decrease the clotting together of red blood cells, which if untreated could form a clot to block blood flow in an artery or vein to cause a heart attack or stroke; and
- Dissolves blood clots that have formed in veins and arteries.
For The Unborn Child, Stop After A Glass
Q. I am planning to become pregnant. Can I drink wine during pregnancy?
A. This is a controversial question, and different doctors may give different answers. The National Health and Medical Research Council of Australia has recommend that women who are planning to become pregnant or are pregnant must only drink a light amount of alcohol, for example, one standard drink on any one day. Pregnant women should never become intoxicated. This is to avoid a high blood alcohol concentration. If the alcohol in your blood stream enters that of your unborn baby, it can affect its birth weight as well as increase the risk of congenital or birth defects. Immoderate or regular heavy consumption can even cause a miscarriage to occur in the first trimester.
But some medical and scientific studies show that this light consumption of alcohol and wine is not associated with birth defects, such as foetal alcohol syndrome, or FAS, which is characterised by reduced growth, craniofacial and neurological abnormalities as well as certain cardiac, central nervous system, limb and urogenital malformations.
It occurs in babies born to mothers who regularly drink heavy amounts of alcohol during pregnancy, that is five to six standard drinks per day, and who also may have consumed other drugs, including nicotine and caffeine.
Resveratrol in Wine Reduces Cancer Risk? The Jury is Divided
Q. The word ‘resveratrol' frequently appears in the media associated with wine and a reduced risk of, for example, cancer. What is resveratrol?
A. Resveratrol is a chemical compound that the grapevine produces in response to a fungal infection, such as Botrytis cinerea or bunch rot, during the growing season. In essence, it is an antibiotic or antifungal agent, which inhibits the progress of the fungal infection, and is found on the skins of grapes and transferred into the juice and wine during crushing and fermentation. Similar to the other phenolic compounds, it is primarily found in red wine rather than in white wine.
The highest concentration of resveratrol in wine is generally found in wines from cooler regions such as Canada and the northern countries of Europe , where a cooler climate with less sunlight and more rainfall encourages the growth of fungal infections. It also occurs on grape varieties that are more susceptible to fungal infections, such as Pinot Noir.
Winemaking variables such as contact time between the skins and the juice during the fermentation process, length and type of post-fermentation storage, and the choice of clarifying or filtering, also influence the concentration of resveratrol in the finished wine. And it cannot be accurately predicted as to which grape growing region or grape variety will consistently produce the wine with the highest concentration of resveratrol.
There is no conclusive medical and scientific evidence to date that resveratrol reduces the risk of cancer or heart disease in humans. It appears, however, that resveratrol decreases the clotting together of red blood cells, which if untreated could form a clot to block blood flow in an artery or vein to cause a heart attack or stroke.
It also appears that it may act as an anti-cancer agent. The mechanism of this action is still being studied, but it appears related to anti-oxidation, where resveratrol may prevent and repair damage to DNA associated with the initiation of cancer, as well as prevent the growth and proliferation of cancer cells, both at the gene and cell level. In addition, it appears that resveratrol promotes the breakdown of fats and lipids which prolongs life span.
Most of these medical and scientific studies have been undertaken in animals and in the test tube. As the human body may act and respond differently to that of animals, and is not an isolated and controlled environment like the test-tube, further studies need to be undertaken in humans to verify these results.
Alcohol Absorption: Beware of The Gender Difference! […more]
Q. How much alcohol and wine can I consume per day before I start harming my body?
A. The National Health and Medical Research Council of Australia recommends that men consume a maximum of three to four 100ml glasses of alcohol such as wine per day. Consumption over this amount is considered harmful and hazardous to the male body. The amount of harm is directly related to blood alcohol concentration (BAC).
Long-term harmful and hazardous consumption can lead to numerous alcohol-related diseases, such as those of the liver and pancreas, and can lead to alcohol dependence. Consumption of alcohol with a meal, however, will significantly slow the absorption of alcohol from the gastrointestinal tract into the blood en route to the liver. Your BAC will be lower than when you consume alcohol on an empty stomach and less harmful to your organs and tissues.
Women must consume a maximum of one to two 100ml glasses of alcohol such as wine per day. Consumption over this amount is considered as harmful and hazardous to the female body. Female organs and tissues are inherently more susceptible to harm than those of males.
The amount of harm is also directly related to BAC and women record a significantly higher maximum BAC than men when they consume a comparable amount of alcohol.
This significantly higher BAC is related to the difference in body composition between males and females.
Absorbed alcohol continues to circulate in the blood until it is distributed into the fluids and tissues of the body. Men have a larger proportion of body water than women into which the alcohol rapidly distributes from the blood. In addition, women have a larger proportion of fat (33% compared with 12%) into which the alcohol distributes slowly from the blood. Men also generally have more liver enzymes than do women.
Furthermore, larger individuals have a larger proportion of body water and fat into which alcohol distributes, and accordingly record a lower maximum BAC. The amount of blood and fluids in your body is proportional to your weight.
What’s A Standard Drink? How Can You Know You’re Having One?
Q. All the drinking guidelines and recommendations refer to one or more standard drinks. What is a standard drink?
A. A standard drink, in Australia , refers to an alcoholic drink containing 10gm of ethanol or ethyl alcohol. This definition was adopted by Canberra and the wine industry to help people monitor and control their alcohol consumption.
For a 12% v/v alcohol wine, one standard drink is approximately 100ml, where a 750ml bottle of this wine would carry a comment stating, “This bottle contains approximately 7.5 standard drinks.” For a 17-22% v/v alcohol fortified wine, such as a port or liqueur, one standard drink is approximately 60ml.
Many bars, clubs, pubs and restaurants are now serving wine in wine glasses that have approximately 100ml, or one standard drink, marked on the glass. Some establishments still serve wine in larger glasses. One of these glasses may be equivalent to one and half or even two standard drinks.
Wines Have Acid That Can Damage Your Teeth
Q. I have heard that I may harm my teeth if I consume wine every day. Is this true?
A. No, consuming a moderate amount of wine every day, that is approximately two to three standard drinks, will not significantly harm your teeth. Constant exposure to a large amount of wine every day, though, can lead to the following problems: chemical erosion; staining; sensitivity; increased risk of tooth decay; increased risk of damage to restorative materials. Wines generally have a pH value of between 3.0 to 3.8, which means they are acidic and it is the acid that can cause chemical erosion and increase the risk of decay and damage. Wines, in particular red wines, also contain anthocyanin and tannin compounds that can stain exposed surfaces of teeth.
If you are to attend a wine tasting, it is recommended that you should not brush your teeth on the morning of the tasting, as the film of plaque that remains on the teeth will protect the exposed surfaces from acid attack. Brushing of teeth should also be delayed after the tasting for approximately one to two hours. During the tasting, you should rinse your mouth out with water between wines, to reduce the acid load on your teeth.
Which One is Best for Health? Hard to Answer!
Q. Does the type of wine I drink make any difference to my health?
A. All wines, red and white, irrespective of variety, vintage or year, and geographical indication or region, have the potential to confer ‘health benefits', when consumed in moderation, that is, approximately two to three standard drinks per day.
From accumulating research results it has been proposed that approximately 75% of the cardio-protective effects of wine are due to its ethanol component, and only 25% of the effects are due to its phenolic component. The ethanol and phenolic components have complementary actions on the cardiovascular system.
It has been suggested by overseas researchers that one variety of wine or wines from one region may contain more phenolic compounds than other varieties and other regions. This research has only been undertaken with a small number of samples and the results have not been repeated by other overseas researchers, many of whom actually observed the opposite results. There are complex reasons for these opposing results:
- Grapegrowing conditions, such as sunlight, humidity, rainfall and temperature, and nutrients, influence the phenolic content of the grapes and resultant wine; and
- The winemaking conditions, such as the concentration of alcohol in the ferment, the pH value [of the juice] and the temperature at which the fermentation occurs further influences the phenolic content of the resultant wine.
These grapegrowing and winemaking variables have different effects on each variety, and are different between years and regions. No one variety, year or region will consistently contain the most phenolic compounds and hence be the ‘most healthful'. In addition, there are at least 10 different types of phenolic compounds in wine, all of which may have different actions on the cardiovascular system.
These actions are dependent on the amount of these compounds in the wine and the body's biochemistry at the time of consumption. The wine that you should drink to get the most ‘health benefits' is the wine that you like most, provided that you drink it in moderation.
AWRI doesn't advocate or encourage current abstainers and consumers to drink only to achieve a health benefit. Consumers should drink wine for enjoyment.
Vegetarians, Beware! Wines Are Clarified With Animal Tissue
Q. I am a strict vegetarian/vegan. Can I consume wine?
A. The type of vegetarian that you are will determine whether you can consume wine. The wine may have been clarified with egg albumin (egg protein), casein (milk protein), gelatin (Australian beef tissue) or isinglass (fish tissue), which are all compounds derived from animals. Essentially all of the clarifying agent is removed before bottling and hence does not remain in the finished wine. Even wine that is labelled as ‘organic' may still have been clarified with casein or gelatin.
Organic Wines May Have Less SO2, But They Get Oxidised Fast
Q. Why is it necessary to produce wine with additives? Why isn't wine ‘additive free'?
A. Additives are generally added during winemaking to modify or negate environmental and harvesting factors, which can adversely affect the quality of grapes and the resultant wine, and soften the impact of bad winemaking. Additives are used to:
- facilitate the fermentation of the grape juice into wine;
- prevent the growth of micro-organisms in the juice and/or wine;
- acidify or deacidify the wine; and
- prevent or remove off-colours, off-flavours and off-odours.
Winemakers, however, can use a limited set of specific additives that have been approved by Food Standards Australia New Zealand and by committees of the Codex Alimentarius Commission, which is governed jointly by the World Health Organisation (WHO) as well as the Food and Agriculture Organisation (FAO). The amount and quality of the additives that can be used may also be specified.
Certain wines are certified and classified as ‘organic'. This means an even more limited set of specific additives has been used during winemaking and the amount used is also limited. For example, the amount of sulphur dioxide, an antimicrobial and an antioxidant agent, which can be added to ‘organic' wines is approximately 50% less than that which can be added to ‘non-organic' wines.
Organic wines, however, should be consumed sooner than traditionally produced wine (within 12 months of bottling and purchase) because their quality will diminish with age. These wines are more likely to become oxidised and consequently have a less desirable aroma and flavour.
Preservatives in Wine Fight Microbes, Prevent Spoilage
Q. Is it necessary to add ‘preservatives' to wine? Can you buy ‘preservative-free' wine?
A. The word ‘preservative' refers to protecting the wine from microbial contamination or spoilage by unwanted bacteria, moulds and yeast. These unwanted bacteria, moulds and yeast either naturally occur on the grapes and hence are also present in the juice, or enter the juice from harvesting or winemaking equipment that has not been adequately cleaned or sanitised. Microbial spoilage will make the wine smell and taste unpleasant. Another word for preservative, therefore, is antimicrobial agent.
Two antimicrobial agents are currently permitted to be added during winemaking in Australia —sulphur dioxide and sorbic acid—where only a restricted amount of each antimicrobial agent is permitted to be added.
In Australia , the EU, New Zealand and the US , there is a legal requirement that the label of a bottle of wine must carry the advice, ‘preservative [sulphur dioxide (220/224) or sorbic acid (200/202)] added', or ‘contains preservative [sulfur dioxide (220/224) or sorbic acid (200/202)]', if any antimicrobial agents have been added during winemaking.
Wine Need SO2, But Organic Wines Have 50% Less
Q. Can you buy ‘preservative-free' wine?
A. There are no wines in the market labelled ‘preservative free'. This is because all wines contain naturally a small amount (10–50 mg/L) of the antimicrobial agent, sulphur dioxide, as it is produced by yeast during fermentation.
But there are wines in the market labelled ‘organically grown', which contain a reduced amount of antimicrobial agents. For example, organic winemakers add approximately 50% less sulphur dioxide during winemaking. There are also wines in the market that carry the label ‘no preservatives added'. This means that no antimicrobial agents have been added during winemaking.
Suffer From Yeast Allergy? Don’t Worry, Wine’s Safe For You
Q. I have an allergy or intolerance to yeast. Can I consume wine?
A. Generally yes, you should be able to consume wine without an allergic reaction taking place, because although yeast is used for the fermentation of wine from grape juice, a negligible amount will remain in the finished wine. A certain concentration of yeast breakdown products will, however, remain in the finished wine.
All wine, irrespective of kind, is produced from the fermentation of grape juice by yeast. Fermentation may occur from a yeast which is naturally present in the juice or from one that is added to the juice. Once fermentation is complete, the wine is separated from (racked off) the yeast, and further winemaking practices, such as clarification and filtration, will remove the vast majority of the remaining yeast prior to bottling.
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