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→II. Impact of age on grains and grain-based food products
The phenolic compound present in a bottle of wine slowly changes as it ages. The most important component of wine is tannin which binds with proteins. High tannin containing wine inhibits saliva’s ability to lubricate mouth and imparts astringent feeling in mouth. Aged wine undergoes polymerization of tannins. This makes tannin sediments settle to the bottom of the container and lose its property to bind with proteins. Aged wines are very aromatic and possess fruity flavors.
The phenolic compound present in a bottle of wine slowly changes as it ages. The most important component of wine is tannin which binds with proteins. High tannin containing wine inhibits saliva’s ability to lubricate mouth and imparts astringent feeling in mouth. Aged wine undergoes polymerization of tannins. This makes tannin sediments settle to the bottom of the container and lose its property to bind with proteins. Aged wines are very aromatic and possess fruity flavors.
Ageing of wine solely depends on its storage and oxidation of the wine. Normally new wines contain about .02 - .03% acetic acid. This is reduced in aged wine if it is packed properly. This physico-chemical change in aged wine, change in taste and aroma modify its pharmacological effects. Increase in its antioxidant properties and change in Anthocyanin tannin complex makes wine more effective after age. There is also a possibility that chemical process in ageing of wine may also change the molecular size of tannins which might become more bio available after consumption.
Ageing of wine solely depends on its storage and oxidation of the wine. Normally new wines contain about .02 - .03% acetic acid. This is reduced in aged wine if it is packed properly. This physico-chemical change in aged wine, change in taste and aroma modify its pharmacological effects. Increase in its antioxidant properties and change in Anthocyanin tannin complex makes wine more effective after age. There is also a possibility that chemical process in ageing of wine may also change the molecular size of tannins which might become more bio-available after consumption.
==== III. Categories of food leading to anabolism ====
==== III. Categories of food leading to anabolism ====