the yeast that brew the wine convert the sugar to alcohol and co2. and if done carefully yeast die with no left over sugar. this makes for a very dry wine. oftentimes sugar is added back to sweeten the wine improving the dept of flavor. im 100 percent paleo. on my kitchen counter is my second batch 5 gallons of wine. i have control over every ingredient.i think i will now be searching for glucose to sweeten my wine after fermentation. i form uric acid kidney stones, and used to get gout a lot so, thanks for the heads up. alcohol is not that great for you. i cook with it a lot and when i drink it i cut it with water so i can enjoy it with the meat dishes and not get so dehydrated. the store bought wines contain a whole lot of sodium metabisulfites that im allergic to. nobody needs an irritated gut from sulfides or alcohol, just another reason to dilute it to reduce gut irritation. if we wanted gut irritation we all could just eat some wheat. any way bottoms up .
I don't know but there aren't too many carbs in a half bottle of red wine. More if it is sweet, less if it is dry. The sugar of the grapes gets metabolized by the yeast into alcohol. When the fermenting is stopped there is alcohol and some sugars leftover half of which are fructose...not much of a dose with about 3.7gms carb per 5oz glass. I'd look somewhere else in your diet if you are experiencing gout but just stop the wine for a 30 elimination trail and see what happens. Maybe it's too much for you. Good luck. I plan to have a few glasses myself this evening to celebrate Christmas Eve.
I drink dry red wine, sulfides free, and it removes the gout within half an hour. The medication puricos which is supposed to prevent gout, indeed gives me gout. A half cup of lemon juice twice daily with a little water, also works wonders, especially stopping the hayfever.
Arthritis and meat consumption 10 Answers