Vitamins

vitamins (GB)

vitaminas (ES)

vitamines (F)

vitaminas (PO)

Group of organic compounds (vita = life, amine = organic compound) that are mainly formed by plants. They play an important role in nutrition in traces, a deficiency leads to complaints. They are especially present in larger quantities in fresh vegetables and fruit, but only in smaller quantities in grapes compared to other fruits. These are mainly vitamin C = ascorbic acid (15 to 150 mg/l, especially much in the still green grapes) as well as various vitamins of the group B and the colouring agent rutin (formerly vitamin P, also the entire colouring agent group of flavonoids was called this). Certain flavanoids have a vascular strengthening, anti-inflammatory and antioxidant effect.

Vitamine - viele Obstarten und Früchte

In the grape must of pressed grapes, the vitamin content drops, sometimes considerably; vitamin C, for example, is hardly contained in wine any more. Certain sulphur compounds can destroy vitamins, especially those of the B group. Vitamin B1 belongs to the group of yeast salts under the name thiamine. It is used to support fermentation, especially in the case of botrytis-rotten grapes, as the botrytis fungus destroys the fruit's own vitamin B1. For a complete list of all wine constituents, see Total Extract. See also under health and nutritional value.

Picture left: by Devon Breen on Pixabay
Picture right: by Gerhard G. on Pixabay

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Vitamins

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