The grapes we eat as fruit are usually fresh grapes. Most of these grapes have large fruits, thin skins and few or no seeds. Although they taste sweet, the actual sugar content is not high compared with wine grapes. The reason why it feels sweet is that the acid content is low, the ratio of sugar to acid is high, and the content of phenolic substances is also low, which reduces the bitterness and highlights the sweetness and refreshing feeling.

Wine grapes are customarily called wine grape varieties. Most of these varieties have smaller fruits, more seeds and thicker skins (especially those used for brewing red wine). Its sugar content, acid content and phenolic content are generally higher than those of fresh grapes. In particular, phenolic compounds in wine grapes are the material basis of health-care functional activity, and these active substances are mainly distributed in peels and seeds. It is not difficult to understand that the fruit of wine grape has a thick peel, a large proportion of peel and many seeds, so the content of health components is high. In contrast, the health components of fresh grapes are not as high as those of wine grapes.

According to the determination, the phenolic content of wine grape Cabernet Sauvignon is 6.9 times that of Xinjiang seedless white grape. The habit of eating grapes is not conducive to health care, that is to say, eating grapes without eating grape skins and seeds, even if the skins and seeds are chewed in the mouth, will not be swallowed, and it is difficult to effectively absorb the health-care active substances in the skins and seeds.

In the process of grape fermentation into wine, the main reaction is that yeast converts sugar in grapes into alcohol, especially red wine is fermented with seeds. With the increase of alcohol production and content, the impregnation of grape solid components is also increasing, and the health-care active substances in grape skins and seeds (even some fruit stalks) can be effectively dissolved in wine. However, the activity of these health-care ingredients is significantly enhanced in the specific medium of wine, which strengthens the health-care function, which is an effect that can not be achieved by eating fresh grapes anyway.

Of course, the sugar in grape fruit is basically converted into alcohol by fermentation, and some by-products will also be produced. Alcohol can not only provide heat energy, but also relax muscles and promote blood circulation, and it also has synergistic effect with some bioactive substances. The complicated and magical fermentation process not only turns grape berries into liquid, but also gives this liquid brighter color, richer and more elegant aroma, more harmonious alcohol and endless taste.

Therefore, drinking not only gives our sensory organs elegant beauty, but also gives them more affordable nutrition and health care functions.