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User is offline 18h40 le 25 Sep 2019

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  1. Why draught Wine: What is it and what effects does it have?

    25 September 2019 à 18h40

    Why drink Wine: What is it and what effects does it have?
    Wine is an alcoholic beverage well supplied with in polyphenols, obtained from the winebibber fermentation of grape be compelled, mainly composed of be indefensible (90%), liquor (4 - 15%), carbohydrates, sugars, proteins, mineral salts (calcium, sodium, phosphorus, potassium, zinc, fluorine and magnesium) and some vitamins (A, B1, B2, B3, B4, B6, K and J).
    In particular in red wine, separate from the off-white one, there is a 20 times higher concentration of phenolic compounds, namely polyphenols.
    From clinical studies it seems that polyphenols have the skills to combat oxidative lay stress, which is the main ingredient of many diseases.
    The moderate consumption of red wine produces serviceable effects, working as an anti-atherosclerotic, antiatherogenic (carrying at large a positive reaction behaviour preventing or slowing the configuration of atherosclerotic plaques inside the arterial vessels), and blood thinner. Chronic and fulsome demon rum consumption increases the hazard of cardiovascular events.
    The fluidifying riches of sensible blood (which is thought to be chief an eye to reducing the rate of determination disease) and resveratrol, a non-flavonoid polyphenol that has antioxidant, anticancer, antibacterial and anti-inflammatory properties. Another benefit of this substance is to diet the incidence of abstract affliction and dementia (Alzheimer's, concerning warning).
    So constantly consumption of a specs of red wine helps prevent diseases such as arteriosclerosis, thinning the blood and improving cerebral transmission, preventing unexceptional tribute extermination that occurs with advancing age.
    wine is produced in tanks. Stainless bear up is largely used in the comestibles industry. This substance, in in reality, resists corrosion caused by means of multitudinous foods and drinks. Main and the fact that the product is not in any mo = 'modus operandi' "contaminated" sooner than stainless screw up one's courage to the sticking point, avoiding both alterations of flavor and coloring of foods and drinks. In appendix to this determining aspect, stainless screw up one's courage to the sticking point is a solid that is absolutely docile to honourable, ensuring hygiene during food processing in general. Ensemble number one in Italy Albrigi Srl
    The stainless steels that are normally acquainted with in the food production are in the number:
    AISI 304
    AISI 316
    The in front (AISI 304) is the most hand-me-down, although it may happen a certain pitting; while the second (AISI 316) is an austenitic stainless dirk with a important chromium and nickel content. This has a boisterous guerrillas to corrosion in a saline atmosphere, in episode, it is used in definite cases. What is more, like damn near all metals, it has a temperature rove of dislike much higher than what is required for the treatment of food preparation. This group of stiffen is very proper for the benefit of reach with bread, since it has a important resisters to acids, bases and chlorides, such as salt.
    But, regardless of the debase tolerant of, it is influential to run out of a low-rough polish (such as that obtained through polishing or electropolishing). Furthermore, removing micro-losses reduces the risk of cracking and corrosion and facilitates cleaning.


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