Japanese researchers found that the bactericidal effect is organic acids such as malic acid and tartaric acid contained in white wine, and the greater the acidity, the stronger the bactericidal effect; if artificially turning red wine into an acidic wine, it can also Has a stronger bactericidal ability.
According to analysis, the bactericidal mechanism of these organic acids is that the higher the acidity of the organic acid, the easier it is to enter the bacteria and produce a bactericidal effect. E.coli, which is attached to seafood such as fish, shrimp and shellfish, can be killed by organic acids in white wine. This is why eating seafood and white wine is not prone to food poisoning.
White wine has a powerful bactericidal effect
Japan's Kyowa fermentation company found that white wine has a stronger bactericidal effect than red wine, which proves that eating seafood and drinking white wine has a certain scientific basis.
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