Why does red wine tenderize meat?

Answer 1

Tanic acid in the wine breaks down the muscle tissue.

Answer 2

The acid and the enzymes inthe wine break down the muscle fibers in the meat. It works the same way in your arteries and heart, makes them more plyable, making it work better. That's why it's good for people's hearts to drink a glass of red wime a day.

Answer 3

Red wine tenderizes meat??

Answer 4

i soak steaks in red wine in some cases...

enzymes, sulfides do it also.

meat breaks down, softens up when you add that to it... like washing it down.. unlike salt which will toughen meat up.

then when you fry it, cook it.. some lemon and white wine will give it a good round edge to it.. giving the meat some firmness.

some meats get real sloppy on red wines.

Answer 5

The alcohol breaks down molecular bonds of the meat, causign the connective tissue to soften.

Answer 6

alcohol breaks down the enzymes in the muscle tissue. thereby causing the muscle mass to become more loosely knit together causing a tenderizing effect.

Answer 7

individually - i like to apply balsamic vinegar - a pair of a million/3 of a cup - or pink wine - a million/2 cup. You had me till the onion soup blend - i'm particularly against using packets and stuff like that. do no longer use pork inventory the two, you're getting your style interior the liquid from the actually pork and the inventory will make it plenty too salty.

Answer 8

maybe so

Answer 9

Yes, that's a good point

Answer 10

I often end up posting the same question on other sites