Lanxess refinances new plant with issue rights

Abstract

Wine is one of the oldest known beverages, tracing its antiquity to at least 5000 BC, known to have been prepared by the Assyrians by 3500 BC. It is also mentioned in the Rigveda. It has always been considered as a safe and healthy drink, and a therapeutic agent having medicinal power (antioxidant and antimicrobial activity), enhancer of longevity, and reducer of cardiovascular diseases and of type 2 diabetes. Wines are made from complete or partial alcoholic fermentation of grapes or any other fruit, like apples, plums, peaches, pears, berries, cherries, currants, or apricots. These may be classified broadly according to color as red, rosé (pink), or white or can be differentiated as table, sparkling, or fortified wines based on alcohol or carbon dioxide content. The alcohol content of table wine is generally 10–11%, cider and perry 2–8%, and fortified wines or dessert wines 16–23%. Fortified wines are of three types, i.e., sherry, port, and aromatic wines. Fortified wines with additional flavoring are called aromatic wines, for example, vermouth. Sparkling wines are often classified by the method used to achieve their high carbon dioxide content. Compared to the quantity of grape wines produced and consumed in the world, the amount of wine produced from nongrape fruits is insignificant except for cider and perry, which are produced and consumed in significant amounts throughout the world. Plum wines are quite popular in many countries. The production of any wine basically involves fermentation with wine yeast, especially Saccharomyces cerevisiae var. ellipsoideus, although other microorganisms like wild yeast and acetic acid bacteria are also involved either in the production of wine or in the inhibition of fermentation or spoilage of wine during production, maturation, and storage. In general, to produce red wine, the fermentation is conducted on the skin of colored grapes, whereas for white wine the fermentation of skin, pomace, and free juice of white grape varieties is carried out. The fermentation of white grapes is generally conducted at low temperatures of 15–20°C, whereas that of red wine is done at 20–25°C. Sherry is basically a base wine fortified with brandy fermented with flor yeast. In the preparation of sparkling wine, secondary fermentation of base wines is carried out either in bottles or in tanks, whereas fortified wines, like vermouth, make use of spices and herbal extracts. In preparation of cider either natural fermentation or inoculated fermentation is carried out with an optimum level of initial sugar concentration using specific apple varieties so as to produce a low-alcohol beverage. Modern consumption of wine is associated with lower mortality from cardiovascular diseases.