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Vitamins

Organic compounds that are mainly formed by plants. They play an important role in the diet in trace amounts, a deficiency leads to complaints. They are particularly present in large quantities in fresh vegetables and fruit, but only in smaller quantities in grapes compared to other fruits. These are mainly vitamin C = ascorbic acid (15 to 150 mg/l, particularly high in the still green grapes) as well as various vitamins of group B and the colouring agent rutin (formerly vitamin P, the entire colouring agent group of flavonoids was also called this). Certain flavonoids have a vaso-strengthening, anti-inflammatory and antioxidant effect.

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The world's largest Lexicon of wine terms.

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