Group of organic compounds (vita = life, amine = organic compound), which are mainly formed by plants. They play an important role in dietary traces, a deficiency leads to discomfort. Especially they are present in fresh vegetables and fruits in larger quantities in the grapes
but compared to other fruits only in smaller quantities. These are mainly vitamin C = ascorbic acid
(with 15 to 150 mg / l, especially in the still green grapes) and various group B vitamins (each flavonoids so called). Certain flavanoids are vasodilating, anti-inflammatory and antioxidant.
in the grape the pressed grapes Partly the vitamin content decreases considerably; Vitamin C, for example, is barely contained in the wine. Certain sulfur compounds can destroy vitamins especially of the B group. The vitamin B1 counts under the name thiamine to the group of mineral yeast nutriments, It is mainly used as fermentation support botrytisfaulem The grapes are used because the Botrytis fungus destroys the fruit's own vitamin B1. A complete list of all wine ingredients is in the keyword total extract contain.