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242 Cards in this Set
- Front
- Back
|
The knowledge of wine can be traced back how many years as witness by paintings in the tombs of Egypt?
|
5000 years.
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Name the famous author of the Greek empire that wrote about wine.
|
Hippocrates
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Name the famous author of the Roman empire that wrote about wine.
|
Pliny.
|
|
|
Who, where, and when was it discovered that fermentation occurred due to the presence of microorganisms?
|
Louis Pasteur
University of Lille, France Mid 19th century. |
|
|
Summarize photosynthesis by filling in the blanks: Plants are able to _(1)_ sugars from _(2)_ and _(3)_ under the influence of _(4)_ and the aid of _(5)_, the green matter of plants.
|
1. Synthesize
2. Carbon Dioxide 3. Water 4. Sunlight 5. Chlorophyll |
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Wine is a meta-stable substance. It is halfway down the decomposition slope between what two ends?
|
One end is grape juice, the other is water and carbon dioxide.
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Where do vines absorb carbon dioxide from the atmosphere?
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The stomata (small orifaces) in their leaves.
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Briefly describe the carbon cycle through which the vine goes.
|
First, CO2 is converted into sugars through the process of photosynthesis. Fermentation is undergone and wine is produced. Wine is attacked by oxygen which, with the aid of other bacteria, converts alcohol into acetic acid (vinegar). Vinegar is decomposed through more bacteria and yields water and CO2.
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Why is cyanide such a deadly poison?
|
Fundamentally, it deactivates all enzymes in the body, and all essential processes are stopped. Instant death.
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Define an enzyme.
|
An enzyme is a key to all of life's processes and it is fundamentally a collection of molecules that acts catalytically in chemical reactions.
|
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Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
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|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Contrast the effects of the good and bad enzymes involved in winemaking.
|
Good enzymes are responsible for the fermentation itself. Bad enzymes, or rogue enzymes, promote rapid oxidation.
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
Name the compound used in winemaking to control enzymes both good and bad.
|
SO2 (Sulfur Dioxide)
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Why is the alcoholic content of spirits dangerous in contrast to the alcoholic content of wine?
|
The high strength of alcohol causes alcohol in the blood spike faster than in more dilute beverages such as wine or beer. The rise of alcohol dehydrogenase (the enzyme that breaks down alcohol) in the liver cannot metabolize the alcohol as quickly or as efficiently as with beverages of lower alcohol.
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
In what year did the 60 Minutes air that discussed the benefits of drinking wine under the title of The French Paradox?
|
1991
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
How does alcohol affect the different kinds of cholesterol in the body?
|
Alcohol increases the high-density cholesterol (Good Cholesterol) and decreases low-density cholesterol (Bad Cholesterol)
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
What is thrombosis and how does alcohol help guard against it?
|
Thrombosis is an intravenous condition where blood will coagulate somewhere in the circulatory system. Alcohol somehow acts as an anticoagulant and prevents this condition.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
Define a flavonoid.
|
A flavonoid is a polyphenol that is an anti-oxidant, anti-inflammator, and an anti-viral.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
How is the aging of wine like the aging of humans?
|
They both occur due to oxidation.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
What is a phytoalexin?
|
A phytoalexin is a compound that is produced in plants in times of stress (bad weather, animal attack, onset of fungal disease).
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name a phytoalexin found in wine.
|
Resveratrol.
|
|
|
Name some health benefits of the phytoalexin Resveratrol.
|
Resveratrol is known as an antioxidant and an antimutagenic that helps inhibit all phases of cancer.
|
|
|
What counter-sodium, and subsequently counter-high blood pressure, element is unbelievably present in wine?
|
Potassium.
|
