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Wine consists of the fermented juice of grapes. Many people would probably not disagree with this statement. But did you also know that wine consists mostly of water? And that the actual variety of flavors only makes up about 5-10% of the wine? As you can see, wine consists of more than you initially thought. Because wine is one of the most complex drinks in the world.
That’s why we’re showing you here how wine is really constructed!
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Reading time approx. 4:30 min.
Of course, there are some differences in the ingredients between the different types of wine. But each wine can be roughly described as follows:
Wine is mostly made up of water. To be more precise, between 70 and 85%. However, this is not tap water, but rather “plant water” that is found in the grapes.
Wine is an alcoholic drink and therefore naturally contains alcohol. It is actually a "waste product" that is created during fermentation with yeast and sugar. Ethanol is mainly found in wine. It carries flavor and, above all, ensures a round and full mouthfeel. It can also enhance the flavor of other substances, such as sweetness and acidity. But there are several other alcohols found in wine. Very ripe grapes in particular contain a lot of glycerin, also known as sugar alcohol, which contributes to a sweet and creamy taste.
Did you know?
Wine usually has an alcohol content of between 9% and 14%. However, this varies greatly depending on the type of wine. In general, however, red wine often has a higher alcohol content than white wine.
The extract substances make up the smallest part of the wine, but are nevertheless very important. The extracts contain the actual variety of flavors in the wine. This refers to all substances that remain after distillation and do not evaporate. These include:
Aromas are chemical substances or ester compounds (chemical compounds that are formed by the reaction of alcohol with fruit acid). Although aromatic substances make up a very small proportion of the ingredients, at only about 0.3 g/l, up to 800 aromatic substances can be found in wine. Aromas can be divided into 3 different groups:
It is mainly the secondary and tertiary aromas that determine the quality of the wine. Only the primary aromas make the wine appear dull and one-dimensional.
Another essential ingredient in wine is sugar. By sugar we do not mean industrial sugar, but the sugar in grape must. This is converted into alcohol during fermentation with the help of yeast. Nevertheless, a certain amount of residual sugar usually remains which has not been converted into alcohol.
This means: the sooner fermentation is stopped, the sweeter the wine. The longer the fermentation lasts, the drier the wine tastes. Therefore, the sugar content can fluctuate between 0.0-100.0 g/l.
The main types of sugar are fructose and glucose, although the fructose content is usually higher.
Acid is also an important component of wine and is present in wine at 4.0 to 9.0 g/l. There are various types of acid. Most of them are already present in the grape must, such as tartaric acid, malic acid and citric acid. Other acids, such as lactic acid, are formed later, as a byproduct of fermentation. All of them together ensure the freshness and structure of the wine. Carbon dioxide is also often found in wine. However, this escapes as soon as the wine is opened.
The acidity depends on many factors. The most important are the ripeness of the grapes and the type of grape.
But remember: the younger the grape, the higher the acid content.
The acid content in the wine is measured using the pH value. If the wine has a high acid content, a low pH value is usually recorded (neutral pH value is 0.7). If the tartaric acid content is too high for the winemaker, he has the option of reducing it by "deacidification".
By the way : white wine usually has more acid than red wine!
Polyphenols include tannins, tannins, color pigments and some flavorings. This group of substances is primarily responsible for the color and mouthfeel. They either come from the grape itself or develop during storage. They make up approximately 0.3-1.8 grams per liter of wine. Red wine contains significantly more polyphenols because it has a significantly higher proportion of tannins.
Some polyphenols are even considered beneficial to health due to their antioxidant effects!
Minerals are usually salts such as calcium, potassium, phosphorus, magnesium and sodium. They are absorbed by the grape from the soil and later end up in the wine. How many minerals the berry can ultimately absorb depends on the type of soil, fertilization, grape variety and degree of ripeness. There are around 2.0-4.0 g/l of minerals in one liter of wine, with red wine generally containing more minerals than white wine.
Good news: One glass of wine already covers 4% of our daily requirement of magnesium, iron and potassium!
Vitamins are also part of the wine's components. But do they make the wine healthy?
Unfortunately, not quite. Wine really only contains a very small amount of vitamins, which are nowhere near enough to cover our daily needs. But which vitamins are in wine?
Please note: The vitamin content in wine is significantly lower than in grapes. So if you want to cover your daily vitamin requirements, you should opt for fresh grapes.
The nitrogen-containing substances mainly include various proteins and amino acids. They make up a total of 1.0-3.0 g/l of wine. However, this proportion depends heavily on the grape variety, the vintage, the ripeness of the berry and the type of pressing. If there is too much protein in the must, the wine can quickly "flocculate" and become cloudy. The winemaker can therefore add bentonite, which ensures that the wine becomes clear again.
Can the winemaker add additional substances?
Yes, but only very few and selected substances. These include tannins and acids. Since these are also natural ingredients of wine, the winemaker does not even have to declare them on the label.
Is the winemaker allowed to remove substances?
This question can also be answered with yes. He can filter out certain substances using additional enzymes, for example to deacidify his wine. These substances do not have to be listed on the label, as additional enzymes are not considered ingredients, but rather so-called "technical aids".
Tired of reading anymore? Then browse through our wine tastings and let us explain the world of wine to you personally!
You have already read 1 of 13 articles on the topic of wine. Now take a look at the next article to complete your basic knowledge!
Or go to Wine Course Part I to get an overview of all topics!
