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The future could be bright for non-alcoholic beverages and low alcohol wines. Several researchers have found out that in France, they artificially lower the level of alcohol of a drink from 12 percent ABV to 6 percent ABV while making sure that the drink’s antioxidant benefits that are known to be good for overall cardiovascular health Are kept intact.

The study concluded with a suggestion that low alcohol, as well as non-alcoholic wines, may be useful for the treatment of those who are struggling with heart disease. The news is stunning for many people in many parts of the world who are suffering from cardiovascular diseases.

The potential for low alcohol and non-alcoholic wine can be overshadowed by the reality that is missed in terms of the drink’s flavor.

The problem with removing alcohol from the beverage is that it can altogether remove several key traits that make wine incredibly tasty. Also, by removing the alcoholic content, the aroma tends to suffer.

It is widely known among wine lovers that much of wine’s aroma is transmitted from its surface by evaporating alcohol. Once the alcoholic content of the beverage is removed, the aroma will no longer have any method of delivery. While non-alcoholic wines still have some aroma, for now, most of the drink’s fragrance is associated with the sour post-fermentation flavors of the drink.

It could be that a low alcohol drink would solve a couple of problems that exist today.

One of the reasons why the non-alcoholic type of wine is not popular is its lack of the more nuanced traits of wine like tannis, herbaceous aromatics, and floral notes. However, the article will teach on how to make your very own non-alcoholic sangria using hibiscus tea.

The non-alcoholic drink can be made using the sepals of the Roselle flower. The hibiscus is a unique type of tea as it boasts a lot of the characteristics that wine-lovers look for. It is tannic and has a fruity and spicy aroma with it. On top of that, this type of drink is loaded with rich, tangy and fruity flavors all loaded with the heart-healthy anthocyanin.

What you need is to mix hibiscus tea and your choice of red wine. The higher the amount of hibiscus tea, the lower the level of alcohol associated with the drink. For instance, if you put in one part Shiraz (15 percent ABV) and mix it with 4 parts of hibiscus tea, then you will get a very low alcohol wine with 3 percent ABV. Moreover, the longer the hibiscus tea seeps in, you will get a more tannic brew and the bolder and the more tannic your brew, the longer you would want to let the hibiscus tea seep in.

A few wine lovers have also discovered that Reed’s Giner Brew contains Kombucha from Cabernet grapes.

Although it does not have the same taste as Cabernet wine, it boasts a delicious flavor with the tartness of wine’s yeast fermentation. It could be that opting for Kombucha would be a nice alternative to wine that is non-alcoholic. You can do a little research on the internet to find a couple of purveyors of the frozen wine grape concentrate that is loaded with lots of antioxidants.

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