The Bacchus is a type of grape fruit used for the preparation of white wine. It is mainly cultivated in the colder countries like Switzerland, Germany, Norway, England, etc. The name Bacchus was given on the pride of the Greek mythology Dionysus or Bacchus, the Ancient Roman incarnation who was the god of wine, fertility and creative ecstasy.
Once the Bacchus got ripens, it gives a pleasant flavor and fragrance even when going nearby to it. Hence it has been used moderately in the preparation of wine mainly of its fragrance.
The unripe Bacchus is more acidic in nature and it cannot be incorporated in the wine preparation. Whereas the ripped Bacchus are more good in flavor and so it is highly used in the wine preparation which even makes the wines made with Bacchus to sell in a high profile.
Certain research based articles reporting that drinking wine has several positive health benefits. Even the Bacchus made wines also having such benefits. Some of those research results of wine and health are as follows:
1. Promotes Longevity
2. Reduces Risk of Type 2 Diabetes
3. Lowers Risk of Stroke
4. Reduces Heart-Attack Risk
5. Lowers Risk of Heart Disease
6. Helps in case of Alzheimer’s disease
7. Cuts Risk of Cataracts
8. Cuts Risk of Colon Cancer
9. Slows Brain Functional Decline
10. Decreases ovarian cancer risk
11. Helps to get Stronger bones
The Bacchus is mostly used to blend with other varieties of wine to increase the flavor on the whole. Hence the Bacchus blended wines are selling faster due its flavor than the normal wine varieties. If you are a wine lover then selecting the Bacchus variety wine is a worthwhile and good choice to add your party table which even leaves a nice fragrance after the party.
Bacchus – The flavour adder to the Wine
Bacchus is one of a grape variety mainly used for the preparation of white wine. The idea of producing wine form the bacchus was created by Peter Mario in 1993 who is a viticulturalist in the Geilweilerh Institute of Grape Breeding. The general cultivation of Bacchus arrived early by 1972, but the wine preparation from it started later only. The name Bacchus was kept on behalf of the name of famous Greek wine god Dionysus.
The Bacchus is cultivated mostly in the colder climates. The main countries cultivating Bacchus were England, Germany, Switzerland, Norway, etc.
The Bacchus grapes are incorporated in the wine preparation only after fully ripened. If it is not fully ripened then it will have more acidic in nature and it the wine will not be good enough. When totally ripened the Bacchus will be low in acidity and gives a excellent flavour and character to the wine. Among the various other new breeds of grapes, the Bacchus gives less grace to the wines, hence Bacchus are mostly used to blend with other varieties to increase the flavour.
The main objective of using Bacchus in preparing the wine is,
- It creates high value and more difference with other varieties
- It provides quality wine and beverages at a high profit.
- It marks the foot print as market leader in the distribution and import of beverages.