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Group of organic compounds (vita = life, amin = organic compound), which are mainly formed by plants. In traces they play an important role in nutrition, a deficiency leads to complaints. They are especially present in fresh vegetables and fruit in larger quantities, but in grapes they are only present in smaller quantities compared to other fruits. These are above all vitamin C = ascorbic acid (with 15 to 150 mg/l, particularly high in the still green grapes) as well as various vitamins of the B group (in each case flavonoids so designated). Certain flavanoids have vasodilatory, anti-inflammatory and antioxidant effects

In the grape must of pressed grapes, the vitamin content is sometimes considerably reduced; vitamin C, for example, is hardly present in wine. Certain sulphur compounds can destroy vitamins, especially those of the B group. Vitamin B1 belongs to the group of yeast nutrient salts under the name thiamine. It is used as a fermentation support, especially for botrytis-rotted grapes, as the botrytis fungus destroys the fruit's own vitamin B1. A complete list of all wine ingredients can be found under the keyword total extract.

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