The ingredients of red wine are quite simple. It is a fruit wine brewed by natural fermentation, with grape juice accounting for more than 80%, followed by alcohol naturally fermented by sugar in grapes, generally 10% to 30%. There are more than 1000 kinds of residual substances, and more than 300 kinds are more important. Other important components of red wine include tartaric acid, pectin and minerals.

Although the proportion of these substances is not high, they are the decisive factors of wine quality. Good quality and good taste of red wine is because they can present a balance of organizational structure, which makes people enjoy the taste endlessly.

Grape varieties include Shiraz, Cabernet Sauvignon and Merlot.

These names often appear on the labels of red wine, referring to the grape varieties used. Some red wines are made from one kind of grapes, while others are made from two or three kinds of grapes, so the taste of red wines is different. Red wine brewed by single or mixed grape varieties is equally good, but it is suitable for different consumers' tastes.

Extended data:

Red wine composition:

ferment

Source of acid: the acid in wine basically comes from the wine grapes themselves, but some wine producing areas also allow artificial addition of acid during wine making. When the grapes are ripe, the sugar will gradually increase, while the acidity will gradually decrease, so if you want to get the wine with good final acidity, you should carefully control the grape picking time.

The words used to describe acid are crisp, lively, bright, natural and energetic, while the antonyms are dull, weak and tasteless.

tannic acid

Sources of tannins: Most tannins in wine come from grape skins, and other sources include grape seeds, grape stems and oak barrels. The tannin of red wine is often much higher than that of white wine, because red wine is fermented with skin and white wine is fermented without skin. White wine that is not matured in oak barrels contains little tannin.

Words used to describe tannins: compact, dry, compact, chewy, hard and rough; The antonym is soft, smooth, soft, round, mature and velvety.

alcohol

Source of alcohol: alcohol is produced in the process of wine fermentation.

During the fermentation process, yeast will convert the sugar in grapes into alcohol and carbon dioxide in an anoxic environment. In some producing areas, sugar can be artificially added when making wine. This process is called "chaptering". Words used to describe alcohol content: warm, warm, strong and sweet.

sugar

Source of sugar: Sugar mainly comes from the grape fruit itself.

Most of the sugar in wine is left after fermentation. If fermentation is artificially terminated before it is completely carried out, some sugar will remain without being converted by yeast. Some winemakers also add grape juice or concentrated grape juice to wine to increase the sugar content of wine. Words used to describe sugar in wine: sweet, as sweet as syrup, semi-dry, sweet greasy, sweet and semi-sweet. The antonyms are drying, drying, drying, ultra-drying and natural drying.

Wine body

Wine body refers to the "heavy feeling" and "saturation feeling" brought by wine to the mouth.

If a wine is balanced as a whole, it shows that its flavor, body and various components have reached a harmonious state. Because alcohol will aggravate the wine body, the wine body with low alcohol content may appear thinner; On the contrary, wines with high alcohol content are full-bodied. In addition, the higher the concentration of dry extracts (including sugar, non-volatile acids, minerals, phenols and glycerol, etc. ) In wine, the heavier the body. When wine matures in oak barrels, some liquid will evaporate, which will increase the concentration of dry extract and improve the wine body.

The words used to describe the wine body are light, thin, slender and thin, and the antonyms are plump, heavy, rich, greasy, concentrated and huge.

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