STUDIES ON RED WINE OBTAINED BY USING ORGANIC VITICULTURE TECHNIQUES AND ITS ROLE IN PREVENTING SOME DISEASES

摘要

In accordance with EU, organic agriculture represents that culture system which promotes utilisation and maintaining of the productive biological capacities, without using synthesic organic substances. The organic viticulture uses techniques with the purpose of increasing soil microbiological activities and to maintain or enhance soil fruitfulness. The organic viticulture has for an object the unharmed keeping of the environment, by using organic fertilisers and composts and less soluble mineral fertilisers. Products with injurious effects should be avoided. The obtained products (grapes, wine) have high quality without pesticides residues. The red wine has a balanced content of nutritive elements (carbohydrates, fats and proteins), organic acids, vitamins and minerals. Red wine has a special energetic contribution. Red wine interferes in preventing cardiovascular diseases and, also, interferes in increasing of longevity, so most old people from Vrancea county have the highest grapes production. Red wine has bactericide effect, because of phenols compounds contained. The results of the latest studies prove the important role of one compound, named resveratrol in cancer preventing.