The Red Wine Diet

The Red Wine Diet

This diet is the single best way to lose weight if you'd rather not spend every spare minute on the treadmill and eating carrots and broth. You can lose the same amount of weight or MORE just by following the easy instructions in this ebook from Art Mcdermott, Certified Nutritionist and Strength Coach. Believe it or not, red wine is not a guilt pleasure. It is a very good and helpful part of your diet. The antioxidants in red wine alone can help you a lot in your quest to stay healthy! You don't have to just eat kale and carrots to lose weight Why not have a little something that tastes good as well? You will learn a lot in this ebook, including why alcohol is not your enemy in weight loss, the real health benefits of red wine that no one talks about, and addictive foods to avoid. Don't just avoid foods Get some red wine too! More here...

The Red Wine Diet Summary

Rating:

4.6 stars out of 11 votes

Contents: Ebook
Author: Art McDermott
Official Website: theredwinediet.com
Price: $15.00

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My The Red Wine Diet Review

Highly Recommended

I usually find books written on this category hard to understand and full of jargon. But the writer was capable of presenting advanced techniques in an extremely easy to understand language.

All the modules inside this book are very detailed and explanatory, there is nothing as comprehensive as this guide.

Wine yeasts

It is naturally advisable, when using these specialised yeasts, to employ them in musts which will be sympathetic to them, i.e. a Port or Burgundy yeast in a red wine such as elderberry, sloe or damson, and a Champagne yeast in a sparkling wine. The beginner will do best, however, to experiment first with a good general-purpose wine yeast. One can also obtain a fairly good range of yeasts especially suitable for lager, beers and ales.

Organic Acids

Organic acids comprise the second most plentiful non-water constituent in must. Although the organic acids are present at relatively modest concentrations, typically ranging from 1 to 2 , their effect on wine quality is extremely im-portant.These acids are responsible for the low and well buffered pH of the must and the wine (usually between 3.0 and 3.5).That wine is so well preserved is due not only to the ethanol and low pH, but also to the presence of organic acids that have powerful antimicrobial activities. At these pH values, pathogenic and other microorganisms are inhibited, including Salmonella, Escherichia coli, and Clostridium spp. The exceptions are aciduric and acidophilic organisms such as lactic acid bacteria, acetic acid-producing bacteria, and some fungi and yeast. In addition to antimicrobial effects, low pH also stabilizes the anthocyanins that give red wine its color, inhibits oxidation reactions, and contributes desirable flavor.

Definitions

As noted above, the raw material determines the name of the vinegar (e.g., red wine vinegar, apple cider vinegar, malt vinegar). However, the starting material also has a profound influence on the flavor and overall quality attributes of the vinegar. Although the predominant flavor of all vinegars is due to acetic acid, other flavors, specific to the ethanol source or the means of its manufacture, may also be present. In addition, some vinegars may also contain herbs (e.g., tarragon), added before or after the fermentation.

Where To Download The Red Wine Diet

To be honest there is no free download for The Red Wine Diet. You have to pay for it, just as you have to pay for a car, or for a pair of shoes, or to have your house painted.

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