Wine Nutrition Value: Comparative Analysis


Nadezhda S. Anikina, Sofia N. Cherviak, Nonna V. Gnilomedova


Consumers awareness of the energy value of wines leads to a more conscious approach to the
wine products choice, considering the rational nutrition principles. Excessive consumption of
alcoholic beverages can pose a threat to the human health. The purpose of the research carried
out by the authors was to determine the energy value of different types of wines by an interna-
tional method developed by the International Association of official analytical chemists.
A man determined physical and chemical parameters in the wines: the volume fraction of ethyl
alcohol, the mass concentration of the reduced extract and sugars. The wine condition is a determining energy value factor: for table wines, this indicator is 59-158 kcal and increases from
dry to sweet, while the contribution of ethyl alcohol to the value of the indicator can reach
93.0 %; the energy value of liqueur wines varies in the range of 79-208 kcal. Carbohydrates,
represented by simple sugars, provide up to 45.0 % of the caloric content; differences in the
indicator for dry wines of the two groups range from 20.0 to 50.0 %. The researchers carried
out the systematization of liqueur wines depending on the type in order to increase energy
value: Sherry → Marsala → Madeira → Port wine → Сahors wine → Tokay → Muscat → Malaga.


energy value; nutritional value; ethylic alcohol; reduced extract

For citation: 

Nadezhda S. Anikina, Sofia N. Cherviak, Nonna V. Gnilomedova. Wine Nutrition Value: Comparative Analysis. Индустрия питания|Food Industry. 2020. Vol. 5, No. 4. Pp. 5–10. DOI: 10.29141/2500-1922-2020-5-4-1