There are many substances that make up the various types of wine and which consequently have an effect on their different taste profiles. These depend not only on the quantity in which the various components are present but (especially) on their reciprocal interrelationships. The substances themselves are the consequence of many factors, such as the grape variety, pedo-climatic conditions, viticultural techniques, methods of vinification and maturation, etc.
If one carries out a physical and chemical analysis of a wine, one will undoubtedly find – in varying quantities – the following substances:
- Water
- Ethyl alcohol and higher alcohols
- Sugars
- Acids (fixed and volatile)
- Polyphenols (anthocyanins, tannins and other pigments)
- Dry extract (total and net)
- Glycerin
- Sulfur dioxide (total and free)
- Mineral salts
- Smell-related substances
- Other compounds (ethyl acetate, acetic aldehyde, etc.)
- Carbon dioxide
Print