The Red Wine Diet

The Red Wine Diet

This diet is the single best way to lose weight if you'd rather not spend every spare minute on the treadmill and eating carrots and broth. You can lose the same amount of weight or MORE just by following the easy instructions in this ebook from Art Mcdermott, Certified Nutritionist and Strength Coach. Believe it or not, red wine is not a guilt pleasure. It is a very good and helpful part of your diet. The antioxidants in red wine alone can help you a lot in your quest to stay healthy! You don't have to just eat kale and carrots to lose weight Why not have a little something that tastes good as well? You will learn a lot in this ebook, including why alcohol is not your enemy in weight loss, the real health benefits of red wine that no one talks about, and addictive foods to avoid. Don't just avoid foods Get some red wine too! Read more...

The Red Wine Diet Summary


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Prefermentation Maceration Cold Soak

Cold-soaking of musts prior to fermentation is a technique in red wine processing that encourages extraction of desirable grape flavor compounds and pigments from skins. Normally, crushed grape musts are held at cool temperatures (15 C 59 F to 20 C 68 F) for 12 to 24 h but also up to 1 to

Wine and the heart is wine more cardioprotective than ethanol

The hypothesis that wine protects against heart disease was originally proposed to explain the comparatively low mortality from coronary heart disease in France despite relatively high levels of known coronary risk factors, such as smoking, high blood pressure, cholesterol, fat intake or obesity (the 'French paradox'). One proposed explanation was that the low rates of coronary heart disease are due to a high intake of wine (particularly red wine, which contains various substances with possible cardioprotective effects). Several studies based on international data on mortality rates and alcohol (wine) intake have supported this interpretation. Mortality from coronary heart disease was, in general, lower in countries with higher per capita intakes of alcohol, and the link with alcohol appears stronger for wine intake than for alcohol (ethanol) in general or for other beverages (LaPorte et al. 1980 Criqui and Ringel 1994 Leger et al. 2002). Two studies in particular provided some...

Nuts Seeds And Oils

Which are inhibitors of HMG-CoA reductase in the biosynthesis of cholesterol. Hence, tocotrienols are effective hypocholesterolemic agents, as well as potent cancer-preventive substances.68-70 Peanuts contain substantial levels of trans-resveratrol, the protective compound in red wine and grape juice shown to inhibit the formation of blood clots. As far as phytoestrogens are concerned, nuts and sunflower seeds have a substantial lignan content, while peanuts contain small amounts of isoflavones.65,85

Special procedures involved in producing certain wines Sur lies maturation

Carbonic maceration has particular value in producing early-maturing, fruity red wines. Using standard techniques (Figure 10.1), it takes upwards of two years for most red wines to become readily drinkable. Early maturity (shortly after the completion of fermentation) often comes at a cost. Varietal distinctiveness is masked and the wine can have a short shelf-life. Beaujolais nouveau, is an example. It loses its distinctive raspberry-kirsch fragrance within about a year of production, and is often undrinkable after several years. This aspect is not consistently associated with carbonic maceration, though, as is evidenced by the long-ageing potential of traditionally produced red wine in Rioja. What distinguishes wines like Beaujolais nouveau is the application of carbonic maceration to all the grapes. Before the 1850s, essentially all wines would have involved partial carbonic maceration. Surprisingly, Botrytis cinerea is implicated in the production of one of Italy's premium red...

Chemical and Physical Instabilities

Crystals can be collected from a wine and then directly examined under either brightfield or phase-contrast microscopy using an oil immersion objective. KHT crystals shown were obtained from red wine (Fig. 17.1A), white wine (Fig. 17.1B), and model wine solution prepared by adding potassium chloride to an ethanolic tartaric acid solution (Fig.

Adjustment of Volatile Acidity

The decision whether to sterile filter package should be partially based on the inherent chemical and microbiological parameters of the wine. Here, some wines are less likely to exhibit post-bottling microbiological instability than others. As an example, a red wine containing 14.5 v v ethanol, < 2 g L reducing sugars, < 30 mg L malic acid, and > 50 mg L total SO2 is less likely to be a candidate for sterile filtration than a white wine that contains 11.5 v v ethanol, > 5 g L reducing sugars, > 0.5 g L malic acid, and little SO2. Another example would be wines that have some Brett-character before bottling. If unfiltered, there is a high risk that these wines could experience a significant microbiological bloom after bottling.

Timing of Inoculation

When MLF starter cultures are used in the winery, the winemaker will be faced with the decision as to the timing of bacterial inoculation. Although cultures can be inoculated simultaneously with yeast or early in the alcoholic fermentation, some winemakers inoculate after completion of the alcoholic fermentation (Webb and Ingraham, 1960 Kunkee, 1967b 1974 Henick-Kling, 1993 Pompilio, 1993). In the survey of Fugelsang and Zoecklein (1993), 41 of red wine producers added starters during the course of alcoholic fermentation, 17 at the end, and 17 after pressing at the end of extended maceration. With the advent of direct-inoculation cultures, many winemakers now add cultures after completion of primary fermentation.

Wine polyphenols inhibit LDL oxidation and cardiovascular diseases

The 'French Paradox', i.e. a low incidence of cardiovascular events despite a diet high in saturated fat, was attributed to the regular drinking of red wine in southern France (Renaud and de Lorgeril 1992). Wine has been part of the human culture for over 6000 years, serving dietary and socioreligious functions. The beneficial effect of red wine consumption against the development of atherosclerosis was attributed in part to its alcohol, but mostly to the antioxidant activity of its polyphenols. In addition to ethanol, red wine contains a wide range of polyphenols with important biological activities (Hertog et al. 1993b Soleas et al. 1997), including the flavonols, quercetin and myricetin (10 20 mg l), the flavanols, catechin and epi(gallo)catechin (up to 270 mg l), gallic acid (95 mg l), condensed tannins (catechin and epicatechin polymers, 2500 mg l) and also polymeric anthocyanidins (Figure 7.1). Phenolic substances in red wine were shown to inhibit LDL oxidation in vitro (Frankel...

Fruits And Vegetables A Population Studies

The regular use of red wine is suggested for lowering the risk of heart disease. Two possible mechanisms explain this effect. First, alcohol raises HDL cholesterol levels.58 Second, wine inhibits the formation of blood clots. Since purple grape juice and dealcoholized red wine inhibit platelet aggregation, it is clearly not an effect of alcohol, but appears to be related to the flavonoid pigments in the grape juice or wine.59,60 Dealcoholized red wines and red grape juice inhibit platelet aggregation by blocking thromboxane B2 synthesis in the platelets. This inhibition was found to be in direct proportion to the content of a stillbene, trans-resveratrol, which is found in wine and grape juice.59 Resveratrol is a phytochemical found mainly in the skins of grapes and is readily transferred to red wine Dealcoholized red wine and red grapes are also rich in phenolic compounds such as anthocyanins, flavonols, flavan-3-ols, and hydroxy-cinnamates, which act as antioxidants. These compounds...

The influence of wine consumption on agerelated macular degeneration

Over the past several decades, attention has focused on the negative health consequences of alcohol. In addition to ocular anomalies among children with fetal alcohol syndrome, epidemiological studies indicate that chronic alcoholism is associated with a higher risk of cataract, keratitis and colour vision deficiencies. Not until the past few decades have we begun to explore the dichotomy of the health effect of alcohol. Many studies have attributed any beneficial effect of alcohol to red wine. Specifically, the last decade has witnessed a significant increase in our understanding of the health benefit of moderate wine consumption. First, oxidative damage has been reported to contribute to macular changes that result in ARMD (Seddon et al. 1994). Second, a predominant pro-oxidant effect of alcohol has been demonstrated in beer-drinkers and therefore supports the findings of Ritter et al. (1995) of a deleterious effect of beer on the macula of the eye. On the other hand, although...

List of figures

Figure 7.3 The antioxidative effects of red wine compared Figure 7.4 Effects of catechin, quercetin or red wine consumption by E mice on the size of the atherosclerotic lesion area of their aortic arch. 149 effects of red wine consumption by E mice. 150 Figure 7.6 The effect of catechin, quercetin, or red wine consumption by E mice on their serum paraoxonase activity. 151 red wines. 239 water, red wine, white wine, Pepto-Bismol , tequila diluted to 10 ethanol, and ethanol 10 . 304


Wine, such as a Sauternes, is always likely to be richly golden in colour. A young dry wine tends to be very pale, while an older dry wine develops some colour with age. Red wines, too, enjoy an enormous colour variation, from the vibrant red of a young wine to the orange-brick red of a mature tawny port. Again, age is a factor here, for red wine loses colour with age, fading from a vivid red around the rim of the wine to a brick red-tawny colour over the years, while a deep, intense colour indicates a wine of stature and body.


The use of a decanter can also enhance the visual as well as the drinking pleasure of a bottle of wine. There is something enormously appealing about a decanter of red wine glinting, perhaps in candlelight, on the dining table. Apart from the aesthetic appeal, decanting a red wine or port has two purposes. Most good quality red wines that are destined for some bottle-ageing before drinking, such as fine claret, Rh ne wines and of course vintage port, will shed some colour pigmentation during the ageing in bottle. Quite simply this is unsightly in the glass and not very appetizing to look at, so the Temperature is another important factor in the enjoyment of wine. The wrong temperature can completely destroy the flavour of a wine, while the right temperature brings out its flavours as a harmonious whole. Perceived wisdom used to say that a red wine should be chambr , at room temperature, but that was before the days of central heating. The room temperature of a twenty-first century...

Wine and culture

Wine has featured extensively in literature. The Greeks and Romans wrote of wine Homer at the end of the eighth century BC was the earliest Greek author to write about wine, and many others followed his example. The eleventh century Arabian poem The Rubaiyat of Omar Khayyam contains many references to wine, including the lines 'I often wonder what the vintners buy, one half so precious as the goods they sell'. It continues to hold its place in European literature following its translation by Edward FitzGerald in 1859. References to wine in English literature are relatively common from Chaucer onwards, providing an intriguing record of fashion in wine styles and a history of the wines available in the British Isles. In Shakespeare Falstaff drank sherris sack and Sir Toby Belch called for 'a cup of Canary'. Samuel Pepys mentioned wines grown around London and enjoyed Ho Bryan and champagne. Sheridan in A School for Scandal wrote of claret that 'women give headaches, this don't'. What we...

Ancient China

Hubotter also states in his book that the wines were from the European cultivated grape Vitis vinifera and not from grain or wild indigenous grapes. Vitis vinifera was introduced into China by Chang Ch'ien during the second century BC after he had learnt winemaking in Persia. Wines must have been made from indigenous grapes prior to this, however, because during the Chou Dynasty (1000 bc) red wine, which could only be made from red grapes and not from grain, was used in sacrifices because its colour was associated with blood. The wine was mixed with human blood and bone marrow and then drunk (Ackerman 1945, pp. 75, 98, 100).

Microbial spoilage

Spoilage by acetic acid bacteria during fermentation is rare, largely because most present-day winemaking practices restrict contact with air. Improved forms of pumping over and cooling have eliminated the major sources of must oxidation during fermentation. Also, a better understanding of stuck fermentation has limited its incidence, permitting the earlier application of techniques that reduce the likelihood of oxidation and microbial spoilage. However, the tendency to mature red wine in small oak cooperage, which has greater potential for oxygen uptake, has increased the potential for acetic acid bacterial spoilage. Used wooden cooperage is also a major source of bacterial contamination if improperly stored, cleansed and disinfected. Thus, it is not surprising that red wines have higher average levels of volatile acidity than white wines (Eglinton and Henschke 1999). Because typical dosages of sulphur dioxide are generally insufficient to inhibit the growth of acetic acid bacteria,...

Sulfur Dioxide

Allowable Sewer

The concentration of molecular SO2 needed to prevent growth of microorganisms varies with wine juice pH, temperature, population density and diversity, stage of growth, alcohol level, and other factors. The frequently cited addition level of 0.8 mg L molecular SO2 was suggested by Beech et al. (1979) as the amount needed in white table wines to bring about a 104 CFU mL reduction in 24 h in populations of several spoilage microorganisms. Differences in sensitivity to SO2 between genera of yeasts and bacteria found in wines are known to exist (Warth, 1977 1985 Du Toit et al., 2005). For example, work by Davis et al. (1988) with lactic acid bacteria isolated from Australia red wines indicated that strains of L. oenos (O. oeni) were less tolerant to sulfur dioxide than strains of P. parvulus. Davis et al. (1988) further suggested that wines with high total SO2 concentration may be more likely to support the growth of Pediococcus than L. oenos. In contrast, Hood (1983) reported that...

Items 398399

A 33-year-old fair-skinned woman has telangiectasias of the cheeks and nose along with red papules and occasional pustules. She also appears to have a conjunctivitis because of dilated scleral vessels. She reports frequent flushing and blushing. Drinking red wine produces a severe flushing of the face. There is a family history of this condition. The diagnosis is

Antioxidant activity

40 mg kg body weight (equivalent to the ingestion in a 70 kg human of approximately 700 and 1400 l of red wine, respectively). The formation of TBARS from plasma proteins (including lipoproteins) chromatographed to remove water-soluble antioxidants in the presence of Cu2+ at two concentrations (2 mol l and 10 mol l) was not significantly reduced in the resveratrol-treated rats neither was any change detected in the serum lipoprotein profile. As in the study described by Wilson et al. (1996), in vivo findings do not necessarily support the results to be expected on the basis of the behaviour of resveratrol in vitro, raising the important issues of absorption and bioavail-ability that will be dealt with in the final section of this review.

Mediterranean diet

The components of the Mediterranean diet include cold-water fish (salmon and halibut), olive oil, low glycemic carbohydrates, plenty of fruits, vegetables (onion and garlic), and nuts, and small amounts of red wine (quercetin), which amounts to a diet composed of 20-25 protein, 30-35 healthy fats, and 45-50 carbohydrates.52

Transfer to wine

However, it should be noted that even with extraction that is deemed to be complete by winemaking standards, by no means have all the extractables been removed from the grape and into the wine. This is easily seen from the obvious colour left in red wine pressings after fermentation. Approximately 60 70 of the pigments remain in the berry solids (Van Balen 1984), along with other constituents. This has resulted in increasing interest from companies looking for natural sources of antioxidant compounds, as disposal of fermented grape solids is sometimes problematic.

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