There is a lot of mis-information doing the rounds so this may or may not be so BUT, because it suits me to believe that my moderate daily consumption of Portuguese wine and Maciera here in Blighty, may help ward off the dreaded virus, I have decided to refer the reader especially to the very last para in the report.
En relación a la emergencia del COVID-19, la Federación Española de Enología ha recibido numerosas solicitudes de los miembros y otras categorías profesionales sobre diversas cuestiones, entre ellas la contaminación del vino, la contaminación de los envases, la limitación de los efectos del vino en la acción del virus.
A este respecto, con la debida precaución, debido a que se trata de un nuevo virus, FEAE, tras un debate con importantes representantes de la comunidad médica y otras asociaciones internacionales de enólogos, señala lo siguiente:
La supervivencia del virus en el vino parece imposible porque la combinación concomitante de la presencia de alcohol, un ambiente hipotónico, y la presencia de polifenoles, impide la vida y la multiplicación del propio virus.
La contaminación por el embalaje parece ser muy remota, si no estadísticamente inexistente, también en vista de la corta vida del virus y la ausencia de un positivo huésped vivo «biológico».
El consumo moderado de vino, vinculado al consumo responsable, puedo contribuir a una mejor higiene de la cavidad bucal y la faringe, esta última zona donde anidan los virus durante las infecciones.
For those few of you who need it here is the English translation thanks to Google.
n connection with the emergence of COVID-19, the Spanish Federation of Enology has received numerous requests from members and other professional categories on various surveys, including contamination of wine, contamination of packaging, limitation of wine effects. in the virus action.
In this regard, with due caution, due to the fact that it is a new virus, FEAE, brings back a debate with important representatives of the medical community and other international associations of winemakers, as follows:
The survival of the virus in wine seems impossible because the concurrent combination of the presence of alcohol, a hypothetical environment, and the presence of polyphenols, imposes life and multiplication of the virus itself.
The contamination by packaging appears to be very remote, if it is not statistically non-existent, also in view of the short life of the virus and the absence of a positive “biological” living person.
The moderate consumption of wine, linked to responsible consumption, can contribute to a better hygiene of the oral cavity and the pharynx, the latter area where viruses are infected during infections.