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International Journal of Food Science and Agriculture

ISSN Print: 2578-3467 Downloads: 207293 Total View: 2910319
Frequency: quarterly ISSN Online: 2578-3475 CODEN: IJFSJ3
Email: ijfsa@hillpublisher.com
Article Open Access http://dx.doi.org/10.26855/ijfsa.2023.06.018

The Classification of Tibetan Wine and Its Health Benefit

Xi Jiu, Dui Zhan*

Department of Tibetan Medicine, Tibetan University of Tibetan Medicine, Lhasa, Tibet Autonomous Region, China.

*Corresponding author: Dui Zhan

Published: July 30,2023

Abstract

Tibetan wine, a one-of-a-kind product of the Tibetan plateau, has grown in popularity in recent years. This article investigates Tibetan wine categorization and its related health advantages. Tibetan wine is classified largely by the type of grape used, fermenting procedure, and aging processes. Red wine is made from locally grown red grapes. It undergoes fermentation and aging in oak barrels. The resulting wine shows a good flavor and a deep color. White wine is produced from white grapes like Riesling and it is characterized by its refreshing acidity and its floral aroma and the fruit flavors. Tibetan wine, in addition to these basic classifications, has unique wines that represent the region's cultural and natural characteristics. Herbal-infused wines, such as those prepared using Tibetan medicinal herbs, or wines created utilizing unusual fermentation procedures, such as the inclusion of yak milk, are examples of speciality wines. Apart from their flavours and aromas, Tibetan wine is claimed to have a lot of health benefits. Research and study show that moderate wine consumption can improve cardiovascular health because of its antioxidant properties. In addition, the Tibetan wines have some chemicals in them that can be used as an anticancer. However, it is important to note that the excessive consumption of alcohol leads to very poor health and body complications.

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How to cite this paper

The Classification of Tibetan Wine and Its Health Benefit

How to cite this paper: Xi Jiu, Dui Zhan. (2023) The Classification of Tibetan Wine and Its Health Benefit. International Journal of Food Science and Agriculture7(2), 285-289.

DOI: http://dx.doi.org/10.26855/ijfsa.2023.06.018