Acids in Wine

Acids in wine
From Wikipedia, the free encyclopedia
Jump to: navigation, search

Malic and tartaric acid are the primary acids in wine grapes.
The acids in wine are an important component in both winemaking and the finished product of
wine. They are present in both grapes and wine, having direct influences on the color, balance
and taste of the wine as well as the growth and vitality of yeasts during fermentation and
protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the
"Titratable Acidity" or "Total acidity", which refers to the test that yields the total of all acids
present, while strength of acidity is measured according to pH with most wines having a pH
rating between 2.9-3.9 pH. The lower the pH, the higher the acidity in the wine. In wine tasting,
the term "acidity" refers to the fresh, tart and sour attributes of the wine which is evaluated in
relation to how well the acidity balances out the sweetness and bitter components of the wine.
There are three primary acids found in wine grapes-tartaric, malic and citric. During the course of
winemaking and in the finished wines acetic, butyric, lactic and succinic acid can play significant
roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic
acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as
volatile acidity. Sometimes additional acids are used in winemaking such as ascorbic, sorbic and
sulfurous acids.[1]
Contents
[hide]
 1 Tartaric acid
 2 Malic acid
 3 Lactic acid
 4 Citric acid
 5 Other acids
 6 In winemaking
 7 In wine tasting
 8 See also
 9 References
[edit] Tartaric acid
Also see general article tartaric acid.

While normally clear, tartaric crystals (pictured) can be dyed the color of the wine it has been
saturated in.
Tartaric acid is, from a winemaking perspective, the most important in wine due to the prominent
role it plays in maintaining the chemical stability of the wine and its color and finally in
influencing the taste of the finished wine. In most plants, this organic acid is rare but it is found in
significant concentrations in grape vines. Along with malic acid, and to a lesser extent citric acid,
tartaric is one of the fixed acids found in wine grapes. The concentration varies depending on
grape variety and the soil content of the vineyard. Some varieties, such as Palomino, are naturally
deposed to having high levels of tartaric acids while Malbec and Pinot noir generally have lower
levels. During flowering, there are high levels of tartaric acid concentrated in the grape flowers
and then young berries. As the vine progresses through ripening, tartaric does not get metabolized
through respiration like malic acid so that the levels of tartaric acid in the grape vines remains
relatively consistent throughout the ripening process.[2]
Less than half of the tartaric acid found grape is free standing, with the majority of the
concentration present as potassium acid salt. During fermentation, these tartrates bind with the
lees, pulp debris and precipitated tannins and pigments. While there is some variance among
grape varieties and wine regions, generally about half of the deposits are soluble in the alcoholic
mixture of wine. The crystallization of these tartrates can happen at unpredictable times and in a
wine bottle appear like broken glass though they are in fact harmless. Winemakers will often put
the wine through cold stabilization where it is exposed temperatures below freezing to encourage
the tartrates to crystallize and precipitate out of the wine.[2]
[edit] Malic acid
Also see general article malic acid.

Riesling from cool climate wine regions, such as the Rheingau in Germany will have more malic
acid and green apple notes than wines from warmer regions.
Malic acid, along with tartaric acid, is one of the principle organic acids found in wine grapes. It
is found in nearly every fruit and berry plant but its most often associated with green apples from
which flavor it most readily projects in wine. Its name comes from the Latin malum meaning
"apple". In the grape vine, malic acid is involved in several processes which are essential for the
health and sustainability of the vine. Its chemical structure allows it to participate in enzymatic
reactions that transport energy throughout the vine. The concentration of malic acids varies
depending on the grape variety with some varieties, like Barbera, Carignan and Sylvaner being
naturally deposed to high levels. The levels of malic acid in grape berries are at their peak just
before veraison when they can be found in concentrations as high as 20 g/l. As the vine
progresses through the ripening stage, malic acid is metabolized in the process of respiration and
by harvest could be as low as 1 to 9 g/l. The respiratory loss of malic acid is more pronounced in
warmer climates. When all the malic acid is used up in the grape it is considered "over-ripe" or
senescent. Winemakers must compensate for this loss by manually adding acid at the winery in a
process known as acidification.[3]
Malic acid can be further reduced during the winemaking process through malolactic
fermentation or MLF. In this process bacteria convert the stronger (lower pH) malic acid into the
softer (higher pH) lactic acid. The bacteria behind this process can be found naturally in the
winery, in cooperages which make oak wine barrels that will house a population of the bacteria or
it can be manually introduced by the winemaker with a cultured specimen. For some wines, the
conversion of malic into lactic acid can be beneficial, especially if the wine has excessive levels
of malic. For other wines, such as Chenin blanc and Riesling, it produce off flavors in the wine
(such as the buttery smell of diacetyl) that would not be appealing for that variety. In general, red
wines are more often put through MLF than whites which means that there is a higher likihood of
finding malic acid in white wines (though there are notable exceptions like oaked Chardonnay
which is often put through MLF).[3]
[edit] Lactic acid

Also see general article lactic acid.
Chardonnay is often put through malolactic fermentation when it is being oaked. The softer,
milky lactic helps contribute to a creamier mouthfeel in the wine.
A much milder acid than tartaric and malic, lactic acid is often associated with "milky" flavors in
wine and is the primary acid of yogurt and sauerkraut. It is produced during winemaking by lactic
acid bacteria (known as LAB) which includes three genera-Oenococcus, Pediococcus and
Lactobacillus. These bacterium convert both sugar and malic acid into lactic acid, the later
through a process known as malolactic fermentation or MLF. The process of converting malic
into lactic acid can be beneficial for some wines, adding complexity and softening the harshness
of malic acidity but it can generate off flavors and turbidity in others. Some strains of LAB can
produce biogenic amines like histamine, tyramine and putrescine which may be a cause of red
wine headaches in some wine drinkers. Winemakers wishing to control or prevent MLF can use
sulfur dioxide to stun the bacteria. Racking the wine quickly off its lees will also help control the
bacteria since lees are a vital food source for them. They must also be very careful of what wine
barrels and winemaking equipment that the wine is exposed to because of the bacteria's ability to
deeply embed themselves within wood fibers. A wine barrel that has completed one successful
malolactic fermentation will almost always induce MLF in every wine that gets stored in it from
then on.[4]
[edit] Citric acid
Also see general article citric acid.
While very common in citrus fruits, such as limes, citric acid is found only in very minute
quantities in wine grapes. It often has a concentration about 1/20 that of tartaric acid. The citric
acid most commonly found in wine are commercially produced acid supplements derived from
fermenting sucrose solutions. These inexpensive supplements can be used by winemakers in
acidification to boost the total acidity of the wine. It is used less frequently than tartaric and malic
due to aggressive citric flavors that it can add to the wine. When citric acid is added, it is always
done after primary alcohol fermentation has been completed due to the tendency of yeast to
convert citric into acetic acid. In the European Union, use of citric acid for acidification is
prohibited but limited use of citric acid is permitted for removing excess iron and copper from the
wine if potassium ferrocyanide is not available.[5]
[edit] Other acids

Acetic acid is a two-carbon fatty acid produced in wine during or after the fermentation period. It
is the most volatile of the primary acids associated with wine and is responsible for the sour taste
of vinegar. During fermentation, activity by yeast cells naturally produce a small amount of
acetic acid. If the wine is exposed to oxygen, acetobacter bacteria will convert the ethanol alcohol
into acetic acid. This process is known as the "acetification" of wine and is the primary process
behind wine degradation into vinegar. Excessive amounts of acetic acid is also considered a wine
fault. A taster's sensitivity to acetic acid will vary but most people can detect excessive amounts
at around 600 mg/l.[1]
Ascorbic acid, also known as vitamin C, is found in young wine grapes prior to veraison but is
rapidly lost throughout the ripening process. In winemaking it is used with sulfur dioxide as an
anti-oxidant to prevent oxidation, often added during the bottling process for white wines. In the
European Union, use of ascorbic acid as an additive is limited to 150 mg/l.[6]
The smell of crushed Pelargonium geranium leaves is a sign that a wine has a wine fault derived
from sorbic acid.
Butyric acid is a bacteria induced wine fault that can cause a wine to smell of spoiled
Camembert or rancid butter.[7]
Sorbic acid is a winemaking additive used often in sweet wines as a preservative against fungi,
bacteria and yeast growth. Unlike sulfur dioxide, it does not hinder the growth of the lactic acid
bacteria. In the European Union there is a limitation on the amount of sorbic acid that can be
added-no more than 200 mg/l. Most humans have a detection threshold of 135 mg/l, with some
having a sensitivity to detect its presence at 50 mg/l. Sorbic acid can produce off-flavors and
aromas which can be described as "rancid". When lactic acid bacteria metabolizes sorbates in the
wine, it creates a wine fault that is most recognizable by an aroma of crushed Pelargonium
geranium leaves.[8]
Succinic acid is most commonly found in wine but can also be present in trace amounts in
ripened grapes. While concentration varies amount grape varieties, it is usually found in higher
levels with red wine grapes. The acid is created as a by-product of the metabolization of nitrogen
by yeast cells during fermentation. The combination of succinic acid with one molecule of
ethanol will create the ester mono-ethyl succinate that is responsible for a mild, fruit aroma in
wines.[9]
[edit] In winemaking
A wine with high pH and low acidity like Carménère (pictured) will have more bluish color notes
than a wine with high acidity.
Acidity is highest in wine grapes just before the start of veraison, which ushers in the ripening
period of the annual cycle of grape vines. As the grapes ripen, their sugars level increase and
there acidity decreases. Through the process of respiration, malic acid is metabolized by the
grape vine. Grapes from cooler climate wine regions, generally have a higher level of acidity due
to the slower ripening process which is accelerated by warmer temperatures. The levels of acidity
still present in the grape is an important consideration for winemakers in deciding when to begin
harvest. For wines, like Champagne and other sparklers, having high levels of acidity is even
more vital to the winemaking process and so grapes are often picked under-ripe and at higher
acid levels.[1]
In the winemaking process, acids aid in enhancing the effectiveness of sulfur dioxide to protect
the wines from spoilage and can also protect the wine from bacteria due to the inability of most
bacteria to survive in an acidic solution. Two notable exceptions to this are acetobacter and the
lactic acid bacteria. In red wines, acidity helps preserve and stabilize the color of the wine. The
ionization of anthocyanins is affected by pH so wines with lower pH (such as Sangiovese based
wines) have redder colors that are more stable. Wines with higher pH (such as Syrah based
wines) have more blue pigments that are less stable, eventually taking on a muddy grey hue.
These wines can also develop a brownish tinge. In white wines, higher pH (and such lower
acidity) cause the phenolics in the wine to darken and eventually polymerize as brown deposits.[1]
Winemakers will sometimes add additional acids to the wine, known as acidification, in order to
increase the acidity level of the wine. This is most common in warm climate regions where
grapes are often harvested at advanced stages of ripeness with high levels of sugars but very low
levels of acid. Tartaric acid is most often added but winemakers will sometimes add citric or
malic acid. Acids can be added either before or after primary fermentation. It can be added during
blending or aging but the increase acidity will become more noticeable to wine tasters if added at
this point.[1]
[edit] In wine tasting
The acidity in wine is an important component in the quality and taste of the wine. It adds a
sharpness to the flavors and is detected most readily by a prickling sensation on the sides of the
tongue and a mouth watering after taste. Of particular importance is the balance of acidity versus
the sweetness of the wine (the left over residual sugar) and the more bitter components of the
wine (most notably tannins but also includes other phenolics). A wine with too much acidity will
taste excessive sour and sharp. A wine with too little acidity with taste flabby, flat and with less
defined flavors.[1]
[edit] See also
 Aging of wine
[edit] References
1. ^ a b c d e f J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 2-3 Oxford
University Press 2006 ISBN 0198609906
2. ^ a b J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 681 Oxford
3. ^ a b J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 421-422 Oxford
4. ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 387 Oxford
6. ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 35-36 Oxford
7. ^ International Sommelier October, 2003, pg 10. Accessed 10/4/2008
Retrieved from "http://en.wikipedia.org/wiki/Acids_in_wine"

Categories: Oenology | Acids | Organic acids
Aging of wine

Bottles of wine in an underground cellar aging.
The aging of wine, and its ability to potentially improve in quality, distinguishes wine from most
other consumable goods. While wine is perishable and capable of deteriorating, complex
chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins)
can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to
the taster. The ability of a wine to age is influenced by many factors including grape variety,
vintage, viticultural practices, wine region and winemaking style. The condition that the wine is
kept in after bottling can also influence how well a wine ages and may require significant time
and financial investment.
Contents
[hide]
 1 History of aging wine

 2 What wine can age?
o 2.1 Wines with little to no aging potential
o 2.2 Wines with some aging potential
 3 Factors and influences
o 3.1 Bottle sickness
o 3.2 Dumb phase
 4 Effects on wine
 5 Artificial aging
 6 See also
 7 References
 8 External links
[edit] History of aging wine

The development of glass bottles with cork closure made it possible to more consistently age
wine.
The Ancient Greeks and Romans were aware of the potential of aged wines. In Greece, early
examples of dried "straw wines" were noted for their ability to age due to their high sugar
contents. These wines were stored in sealed earthenware amphorae and kept for many years. In
Rome, the most sought after wines - Falernian and Surrentine - were prized for their ability to age
for decades. In the Book of Luke, it is noted that "old wine" was valued over "new wine" (Luke
5:39). The Greek physician Galen wrote that the "taste" of aged wine was desirable and that this
could be accomplished by heating or smoking the wine though, in Galen's opinion, these
artificially aged wines were not as healthy to consume as naturally aged wines.[1]
Following the Fall of the Roman Empire, appreciation for aged wine was virtually non-existent.
Most of the wines produced in northern Europe were light bodied, pale in color and with low
alcohol. These wines did not have much aging potential and barely lasted a few months before
they rapidly deteriorated into vinegar. The older a wine got the cheaper its price became as
merchants eagerly sought to rid themselves of aging wine. By the 16th century, sweeter and more
alcoholic wines (like Malmsey and Sack) were being made in the Mediterranean and gaining
attention for their aging ability. Similarly, Riesling from Germany with its combination of acidity
and sugar were also demonstrating their ability to age. In 17th century two innovations occurred
that radically changed the wine industry's view on aging. One was the development of the cork
and bottle which allowed producers to package and store wine in a virtually air-tight
environment. The second was the growing popularity of fortifying wines such as Port, Madeira
and Sherries. The added alcohol was found to act as a preservative, allowing wines to survive
long sea voyages to England, The Americas and the East Indies. The English, in particular, were
growing in their appreciation of aged wines like Port and Claret from Bordeaux. Demand for
matured wines had a pronounced effect on the wine trade. For producers, the cost and space of
storing barrels or bottles of wine was prohibitive so a merchant class evolved with warehouses
and the finances to facilitate aging wines for a longer period of time. In regions like Bordeaux,
Oporto and Burgundy, this situation dramatically increased the balance of power towards the
merchant classes.[1]
[edit] What wine can age?

The Italian wine Tignanello is a blend of Sangiovese, Cabernet Sauvignon and Cabernet franc--
varieties which usually have aging potential.
Despite the well known saying that "All wine improves with age", only a few wines will actually
have the ability to significantly improve with age. Master of Wine Jancis Robinson notes that
only around the top 10% of all red wine and top 5% of all white wines can improve significantly
enough with age to make drinking more enjoyable at 5 years of age than at 1 year of age.
Additionally, Robinson estimates, only the top 1% of all wine has the ability to improve
significantly after more than a decade. It is her belief that more wine is consumed too old, rather
than too young, and that the great majority of wines start to lose appeal and fruitiness after 6
months in the bottle.[2]
In general, wines with a low pH (such as Pinot noir and Sangiovese) have a greater capability of
aging. With red wines, a high level of flavor compounds, such as phenolics (most notably
tannins), will increase the likelihood that a wine will be able to age. Wines with high levels of
phenols include Cabernet Sauvignon, Nebbiolo and Syrah.[1] The white wines with the longest
aging potential tends to be those with a high amount of extract and acidity. The acidity in white
wines plays a similar role that tannins have with red wines in acting as a preservative. The
process of making white wines, which include little to no skin contact, means that white wines
have a significantly fewer amounts of phenolic compounds (though barrel fermentation and oak
aging can impart some phenols). Similarly, the minimal skin contact with rosé wine limits their
aging potential.[2]
After aging at the winery most wood-aged Ports, Sherries, Vins doux naturels, Vins de liqueur,
basic level Ice wines and sparkling wines are bottled when the producer feels that they are ready
to be consumed. These wines are ready to drink upon release and will not benefit much from
aging. Vintage Ports and other bottled-aged Ports & Sherries will benefit from some additional
aging, as can vintage Champagne.[1]
[edit] Wines with little to no aging potential
A guideline provided by Master of Wine Jancis Robinson[2]
 German QBAs
 Asti and Moscato Spumante
 Rosé and blush wines like White Zinfandel
 Branded wines like Yellow Tail, Mouton Cadet, etc
 European table wine
 American jug & box wine
 Inexpensive varietals (with the possible exception of Cabernet Sauvignon)
 The majority of Vin de pays
 All Nouveau wines
 Vermouth
 Basic Sherry, Ports
[edit] Wines with some aging potential
Classified Bordeaux like this 1982 Château Ducru-Beaucaillou have aging potential.
A guideline provided by Master of Wine Jancis Robinson. Note that vintage, wine region and
winemaking style can influence a wine's aging potential so Robinson's suggestion of years are
very rough estimates of the most common examples of these wines.[2]
 Botrytized wines (5–25 yrs)

 Chardonnay (2–6 yrs)
 Riesling (2–30 yrs)
 Hungarian Furmint (3–25 yrs)
 Loire Valley Chenin blanc (4–30 yrs)
 Hunter Valley Semillon (6–15 yrs)
 Cabernet Sauvignon (4–20 yrs)
 Merlot (2–10 yrs)
 Nebbiolo (4–20 yrs)
 Pinot noir (2–8 yrs)
 Sangiovese (2–8 yrs)
 Syrah (4–16 yrs)
 Zinfandel (2–6 yrs)
 Classified Bordeaux (8–25 yrs)
 Grand Cru Burgundy (8–25 yrs)
 Aglianico from Taurasi (4–15 yrs)
 Baga from Bairrada (4–8 yrs)
 Hungarian Kadarka (3–7 yrs)
 Bulgarian Melnik (3–7 yrs)
 Croatian Plavac Mali (4–8 yrs)
 Russian Saperavi (3–10 yrs)
 Madiran Tannat (4–12 yrs)
 Spanish Tempranillo (2–8 yrs)
 Greek Xynomavro (4–10 yrs)
[edit] Factors and influences

The ratio of sugars, acids and phenolics to water is a key determination of how well a wine can
age. The less water in the grapes prior to harvest, the more likely the resulting wine will have
some aging potential. Grape variety, climate, vintage and viticultural practice come into play
here. Grape varieties with thicker skins, from a dry growing season where little irrigation was
used and yields were kept low will have less water and a higher ratio of sugar, acids and
phenolics. The process of making Eisweins, where water is removed from the grape during
pressing as frozen ice crystals, has a similar effect of decreasing the amount of water and
increasing aging potential.[2]
In winemaking, the duration of maceration or skin contact will influence how much phenolic
compounds are leached from skins into the wine. Pigmented tannins, anthocyanins, colloids,
tannin-polysaccharides and tannin-proteins not only influence a wine's resulting color but also act
as preservatives. During fermentation adjustment to a wine's acid levels can be made with wines
with lower pH having more aging potential. Exposure to oak either during fermentation or after
during barrel aging will introduce more phenolic compounds to the wines. Prior to bottling,
excessive fining or filtering of the wine could strip the wine of some phenolic solids and may
lessen a wine's ability to age.[1]
Storage conditions can influence a wine's aging ability.
The storage condition of the bottled wine will influence a wine's aging. Vibrations and heat
fluctuations can hasten a wine's deterioration and cause adverse effect on the wines. In general, a
wine has a greater potential to develop complexity and more aromatic bouquet if it is allowed to
age slowly in a relatively cool environment. The lower the temperature, the more slowly a wine
develops.[1] On average, the rate of chemical reactions in wine double with each 18°F (8°C)
increase in temperature. Wine expert Karen MacNeil, recommend keeping wine intended for
aging in a cool area with a constant temperature around 55°F (13°C). Wine can be stored at
temperatures as high as 69°F (20°C) without long term negative effect. Professor Cornelius Ough
of the University of California, Davis believes that wine could be exposed to temperatures as
high as 120°F (49°C) for a few hours and not be damaged. However, most experts believe that
extreme temperature fluctuations (such as repeated transferring a wine from a warm room to a
cool refrigerator) would be detrimental to the wine. The ultra-violet rays of direct sunlight should
also be avoided because of the free radicals that can develop in the wine and result in oxidation.[3]
Wines packaged in large format bottles, such as magnums and 3 liter Jeroboams, seem to age
more slowly than wines packaged in regular 750 ml bottles or half bottles. This may be because
of the greater proportion of oxygen exposed to the wine during the bottle process. The advent of
alternative wine closures to cork, such as screw caps and synthetic corks have opened up recent
discussions on the aging potential of wines sealed with these alternative closures. Currently there
is no conclusive results and the topic is the subject of ongoing research.[1]
[edit] Bottle sickness
Main article: bottle-shock
One of the short-term aging needs of wine is a period where the wine is considered "sick" due to
the trauma and volatility of the bottling experience. During bottling some oxygen is exposed to
the wine, causing a domino effect of chemical reaction with various components of the wine. The
time it takes for the wine to settle down and have the oxygen fully dissolve and integrate with the
wine is considered its period of "bottle shock". During this time the wine could taste drastically
different than it did prior to bottling or how it will taste after the wine has settled. While many
modern bottling lines try to treat the wine as gently as possible and utilize inert gases to minimize
the amount of oxygen exposure, all wine goes through some period of bottle shock. The length of
this period will vary with each individual wine.[2]
[edit] Dumb phase
During the course of aging a wine may slip into a "dumb phase" where its aromas and flavors are
very muted. In Bordeaux this phase is called the age ingrat or "difficult age" and is likened to a
teenager going through adolescence. The cause or length of time that this "dumb phase" will last
is not yet fully understood and seems to vary from bottle to bottle.[3]
[edit] Effects on wine

As vintage Port matures, sediments develop in the wine that are often left in the bottle when the
wine is decanted.
As red wine ages, the harsh tannins of its youth gradually give way to a softer mouthfeel. An inky
dark color will eventually fade to a light brick red. These changes occur due to the complex
chemical reactions of the phenolic compounds of the wine. In processed that begin during
fermentation and continue after bottle, these compounds bind together and aggregate. Eventually
these particles reach a certain size where they are too large to stay suspended in the solution and
the precipitate out. The presence of visible sediment in a bottle will usually indicate a mature
wine. The resulting wine, with this loss of tannins and pigment, will have a paler color and taste
softer, less astringent. The sediment, while harmless, can have an unpleasant taste and is often
separated from the wine by decanting.[2]
During the aging process, the perception of a wine's acidity may change even though the total
measurable amount of acidity is more or less constant throughout a wine's life. This is due to the
esterification of the acids, combining with alcohols in complex array to form esters. In addition to
making a wine taste less acidic, these esters introduce a range of possible aromas. Eventually the
wine may age to a point where other components of the wine (such as a tannins and fruit) are less
noticeable themselves, which will then bring back a heightened perception of wine acidity. Other
chemical processes that occur during aging include the hydrolysis of flavor precursors which
detach themselves from glucose molecules and introduce new flavor notes in the older wine and
Aldehydes become oxidized. The interaction of certain phenolics develop what is known as
tertiary aromas which are different from the primary aromas that are derived from the grape and
during fermentation.[1]
An aged Malmsey Madeira shows the color change that white wines goes through as they age.
As a wine starts to mature, its bouquet will become more developed and multi-layered. While a
taster may be able to pick out a few fruit notes in a young wine, a more complex wine will have
several distinct fruit, floral, earthy, mineral and oak derived notes. The lingering finish of a wine
will lengthen. Eventually the wine will reach a point of maturity, when it is said to be at its
"peak". This is the point when the wine has the maximum amount of complexity, most pleasing
mouthfeel and softening of tannins and has not yet started to decay. When this point will occur is
not yet predictable and can vary from bottle to bottle. If a wine is aged for too long, it will start to
descend into decrepitude where the fruit tastes hollow and weak while the wine's acidity becomes
dominant.[1]
[edit] Artificial aging

There is a long history of man using artificial means to try to accelerate the natural aging process.
In Ancient Rome a smoke chamber known as a fumarium was used to enhance the flavor of wine
through artificial aging. Amphorae were placed in the chamber, which was built on top of a
heated hearth, in order to impart a smoky flavor in the wine that also seemed to sharpen the
acidity. The wine would sometimes come out of the fumarium with a paler color just like aged
wine.[4] Modern winemaking techniques like micro-oxygenation can have the side effect of
artificially aging the wine. In the production of Madeira and rancio wines, the wines are
deliberating exposed to excessive temperatures to accelerate the maturation of the wine. Other
techniques used to artificially age wine (with inconclusive results on their effectiveness) include
shaking the wine, exposing it to radiation, magnetism or ultra-sonic waves.[1] More recently,
experiments with artificial aging through high-voltage electricity have produced results above the
remaining techniques, as assessed by a panel of wine tasters.[5]
[edit] See also

 Coates Law of Maturity
[edit] References
1. ^ a b c d e f g h i j J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 5-7 Oxford
2. ^ a b c d e f g J. Robinson Jancis Robinson's Wine Course Third Edition pg 39-41 Abbeville Press
2003 ISBN 0789208830
3. ^ a b K. MacNeil The Wine Bible pg 79-82 Workman Publishing 2001 ISBN 1563054345
4. ^ Hugh Johnson, Vintage: The Story of Wine pg 72. Simon and Schuster 1989.
5. ^ Stephanie Pain (17 December 2008), "How to make cheap wine taste like a fine vintage", New
Scientist (2687), http://www.newscientist.com/article/mg20026873.500-how-to-make-cheap-
wine-taste-like-a-fine-vintage.html
[edit] External links

 Felicien Breton (2008). "Storage conditions for keeping wine".
http://www.frenchscout.com/wine-storage.
 Alexander J. Pandell, Ph. D (1996). "How storage temperature affects the aging of
wines".
http://www.wineperspective.com/STORAGE%20TEMPERATURE%20&%20AGING.ht
m.
Retrieved from "http://en.wikipedia.org/wiki/Aging_of_wine"

Categories: Wine
Fruit wine
Elderberries, a common fruit wine ingredient.
"Elderberry Wine" redirects here. For the Elton John song of the same name, see Don't Shoot Me
I'm Only the Piano Player.
Fruit wines are fermented alcoholic beverages made from a variety of ingredients (other than
grapes) and having a variety of flavours. Fruit wines are usually referred to by their main
ingredient fruit (e.g., plum wine), since the word wine alone is often legally defined as a beverage
made only from grapes.[1] In the European Union "wine" is legally defined only as the fermented
juice of grapes.[2] The term country wine is also commonly utilized in Great Britain and the U.S.
interchangeably with fruit wine to indicate any non-grape wine, and should not be confused with
the French term vin de pays. In British legislation, the term made-wine is used.[3]
Wine can be made from any sufficiently sweet food or, with addition of sucrose in the form of
table sugar or honey, from other fruits and many other plant sources. This can include wines
produced from fruits like apples and elderberries, starches like rice, vegetables like carrot or
peapod, as well as flowers and herbs such as dandelion, elderflower, and even marijuana.[2] The
most common, narrow definition of wine relates to the product of fermented grape juice, though
it is sometimes broadened to include any beverage with a fermentation based on the conversion
of a sugar solution into alcohol (fermented beverages based on hydrolyzed barley such as beer are
often excluded). Some drinks such as cider, mead and perry are also excluded from this broad
definition of wine for historical reasons.[4]
Fruit wines have traditionally been popular with home winemakers and in areas with cool
climates such as North America and Scandinavia. Most fruits and berries have the potential to
produce wine. Few foods other than grapes have the balanced quantities of sugar, acid, tannin,
nutritive salts for yeast feeding and water to naturally produce a stable, drinkable wine, so most
country wines are adjusted in one or more respects at fermentation. The amount of fermentable
sugars is often low and need to be supplemented by a process called chaptalization in order to
have sufficient alcohol levels in the finished wine. Sucrose is often added so that fruits having
excessive levels of acids (usually citric or malic acid) can split the sucrose into fermentable
fructose and glucose sugars. If the specific gravity of the initial solution is too high, indicating an
excess of sugar, water or acidulated water may be added to adjust the specific gravity down to the
winemaker's target range. Many fruit wines suffer from a lack of natural yeast nutrients needed to
promote or maintain fermentation. Winemakers can counter this with the addition of nitrogen,
phosphorus and potassium available commercially as yeast nutrient. Like many conventional
white wines, fruit wines often do not improve with bottle age and are usually meant to be
consumed within a year of bottling.[5]
The fermentation of fruit wines at home was particularly fashionable in the UK in the 1970s and
was popularized in the BBC TV series The Good Life.
Contents
[hide]
 1 Ingredients
 2 List of fruits and plants used
 3 Plum wine
 4 Pineapple wine
 5 Lappish Hag's Love Potion
 6 See also
 7 References
[edit] Ingredients
The other ingredients that give the wine its flavour and character can be fruits, flowers, herbs, etc.
Examples are elderberry wine and dandelion wine. A wine made from elderberry flowers is
called elder blow wine[6]. If the flavouring ingredients are leaves or roots then the beverage is
sometimes called a beer (for example, ginger beer). (Note that the beverages known as root beer,
ginger beer and ginger ale are often non-alcoholic.)
If the sugar source is honey then the beverage is usually called mead; if it is apple or pear juice
then the beverage is called cider or perry, respectively. Cyser is made from apples and honey.
[edit] List of fruits and plants used

Wines made from fruit:  peach  crowberry
 pear  kiwifruit
 apricot  plum
 banana  raspberry Wines made from flowers:
 blackberry  redcurrant
 blackcurrant  rowan  dandelion
 blueberry  persimmon  elderflower or elder blow (made
 cherry  pineapple from elderberry flowers)
 cloudberry  pomegranate[7]  hibiscus or jamaica
 cranberry  quince
 elderberry  rose hip Wines made from vegetables and roots:
 feijoa or pineapple  sea-buckthorn
guava  strawberry  potato
 goji (wolfberry)  tomato  rhubarb
 gooseberry  watermelon  parsnip
 huckleberry  sweetsop
 loquat Wines made from tree sap :
 mango
 mangosteen  palm wine (toddy)
 maple wine
[edit] Plum wine

Ume liquor, also known as "plum wine", is popular in both Japan and Korea, and is also produced
in China.[1] Umeshu (梅酒 ?), sometimes translated as "plum wine") is a Japanese alcoholic drink
made by steeping green ume in shōchū (燒酎 ?), clear liquor.photo It is sweet and smooth. The taste
and aroma of umeshu can appeal to even those people who normally dislike alcohol. A similar
liquor in Korea, called maesil ju (매실주), is marketed under various brand names including Mae
Hwa Su, Mae Chui Soon, and Seol Joong Mae. Both the Japanese and Korean varieties of ume
liquor are available with whole ume fruits contained in the bottle.photo
In China, ume wine is called mei jiu (梅酒).
In Taiwan, a popular post-World War II innovation on Japanese-style umeshu is the wumeijiu, or

Wumei liquor (烏梅酒), which is made by mixing Prunus mume liquor (梅酒 méijǐu), Prunus
salicina liquor (李酒 lǐjǐu), and Oolong tea liquor.[8]
[edit] Pineapple wine

Pineapple wine is made from the juice of pineapple. Fermentation of the pineapple juice takes
place in temperature controlled vats and is stopped at near dryness. The result is a soft, dry and
fruity wine with an unmistakable pineapple bouquet. It is made in Hawaii by the Tedeschi
Vineyards called 'Maui Blanc' located in Ulupalakua, Maui-Hawai`i, on the slopes of Haleakala.
Several varieties of pineapple wine are also made in Okinawa Japan from locally produced
pineapples. Its alcohol content is 11.5% by volume.
See also: Tepache
[edit] Lappish Hag's Love Potion

Lappish Hag's Love Potion (lapin eukon lemmenjuoma) is a traditional homebrewed Finnish
fruit wine made from blueberries which ferment naturally with wild yeast (called the bloom)
present on the skin.[9] The drink is also known as Lappish Grandmother's Love Potion (lapin
isoäidin lemmenjuoma), Lappish Mother's Love Potion (lapin äidin lemmenjuoma), or simply
Lappish Love Potion (lapin lemmenjuoma).
Lappish Hag's Love Potion is made by filling a bottle with tightly interspersed un-crushed
blueberries and sugar to near filling point, and then topping up with water, little by little. The
bottle is left to ferment in the sunlight for about a month.
[edit] See also

 Fruit and vegetable beer
 Cider
 Pomegranate wine in Armenia
 Pomace wine
 Non-grape based wine
[edit] References
1. ^ George, Rosemary (1991). The Simon & Schuster Pocket Wine Label Decoder. Fireside. ISBN
978-0671728977.
2. ^ a b G. Harding "A Wine Miscellany" pg 5-9, Clarkson Potter Publishing, New York 2005 ISBN
0307346358
3. ^ "Alcoholic Liquor Duties Act 1979", Acts of the United Kingdom Parliament 1979 (4): 1(5),
1979-02-22, http://www.statutelaw.gov.uk/documents/1979/4/ukpga/c4, retrieved on 2008-11-04
4. ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 768 Oxford University
Press 2006 ISBN 0198609906
Press 2006 ISBN 0198609906
6. ^ Explanatory Notes
7. ^ Rimon Winery, Lili Winery – producers of pomegranate wines in Israel
8. ^ Taiwan Tobacco and Liquor Corporation - Department of Liquor 烏梅酒
9. ^ Liquor Log: Recipe: Lappish Hag's Love Potion
[hide]
v•d•e
Wines
Wine styles Table · Sparkling · Dessert · Ice · Straw · Fortified
Chardonnay · Gewürztraminer · Muscat · Riesling ·
White
Sauvignon blanc · Sémillon
International grape varieties
Cabernet Sauvignon · Merlot · Pinot noir ·
Red
Syrah/Shiraz
Albariño · Chenin blanc · Grüner veltliner · Müller-
White Thurgau · Pinot blanc · Pinot gris · Silvaner ·
Trebbiano · Viognier
Local grape varieties Barbera · Cabernet Franc · Carménère · Gamay ·
Grenache · Malbec · Nebbiolo · Petite sirah/Durif ·
Red
Petit verdot · Pinot meunier · Pinotage · Sangiovese ·
Tempranillo · Zinfandel
Alsace · Beaujolais · Bordeaux · Burgundy ·
Chablis · Champagne · Châteauneuf-du-Pape ·
France
Loire · Mâconnais · Muscadet · Pouilly-Fumé ·
Rhône · Sancerre · Sauternes · Vouvray
Amarone della Valpolicella · Barbaresco · Barolo ·
Major appellations Italy Brunello di Montalcino · Chianti · Gavi · Marsala ·
Soave · Valpolicella
Baden · Mosel · Nahe · Pfalz · Rheingau ·
Germany
Rheinhessen
Spain Navarra · Priorat · Rioja · Rueda · Sherry
Other Egri Bikavér · Madeira · Port · Tokaji · Vinho
Verde
Glossary · Wine-producing regions · Wine personalities ·
See also
Wine-producing countries · Viticulture · Winemaking
Retrieved from "http://en.wikipedia.org/wiki/Fruit_wine"
Categories: Fruit wines | Wine styles | Fermented beverages
Hidden categories: Articles containing Japanese language text
Non-grape based wine

Wine can be made from items other than grapes.
The term wine can sometimes include alcoholic beverages that are not grape-based. This can
include wines produced from fruits like apples and elderberries, starches like rice, as well as
flowers and weeds like dandelion and marijuana.[1] The most common, narrow definition of wine
relates to the product of fermented grape juice, though it is sometimes broadened to include any
beverage with a fermentation based on the conversion of a sugar solution into alcohol (fermented
beverages based on hydrolyzed barley such as beer are often excluded). Some drinks such as
cider, mead and perry are also excluded from this broad definition of wine for historical
reasons.[2] In many areas of the world, the commercial use of the word "wine" is protected by
law.[3] In the European Union "wine" is legally defined only as the fermented juice of grapes.[1]
Contents
[hide]
 1 Fruit wine
 2 Starch wines
 3 Other wines
 4 See also
 5 References
[edit] Fruit wine

Main article: Fruit wine
Fruit wines have traditionally been popular with home winemakers and in areas with cool
climates such as North America and Scandinavia. Most fruits and berries have the potential to
produce wine. However, the amount of fermentable sugars is often low and need to be
supplemented by a process called chaptalization in order to have sufficient alcohol levels.
Sucrose is often added so that fruits having excessive levels of acids (usually citric or malic acid)
can split the sucrose into fermentable fructose and glucose sugars. Many fruit wines suffer from a
lack of natural yeast nutrients needed to promote or maintain fermentation. Winemakers can
counter this with the addition of nitrogen, phosphorus and potassium. Unlike some grape-based
wines, fruit wines often do not improve with bottle age and are usually meant to be consumed
within a year of bottling.[4]
[edit] Starch wines

Sake, and other rice wines are commonly described as wine, although the process for making
them is different from that of other wines, and indeed more closely resembles the production of
beer.
[edit] Other wines
Marijuana.
In the 21st century there have also been some attempts by Chinese winemakers to make wine
from fish. In Scotland, one winery has experimented with making wines from vegetables such as
carrots and turnip. In the United States, recipes have been published online demonstrating how
wine can be made from marijuana by adding winemaking yeast to a boiled mixture of marijuana,
honey, lemons and oranges.[1]
There is palm wine from west Africa from palm tree. This is the same tree from which the red
Palm oil is obtained
[edit] See also

 Fruit and vegetable beer
 Mead
 List of grape varieties
[edit] References
1. ^ a b c G. Harding "A Wine Miscellany" pg 5-9, Clarkson Potter Publishing, New York 2005 ISBN
0307346358
Press 2006 ISBN 0198609906
3. ^ George, Rosemary (1991). The Simon & Schuster Pocket Wine Label Decoder. Fireside. ISBN
978-0671728977.
Press 2006 ISBN 0198609906
Retrieved from "http://en.wikipedia.org/wiki/Non-grape_based_wine"

Categories: Wine styles | Fruit wines
Wine accessory
A Wine accessory is generally any equipment that may be used in the storing or serving of wine.
Wine accessories include many items such as wine glasses, corkscrews, and wine racks.
Contents
[hide]
 1 Wine glasses
 2 Wine bottle openers
 3 Wine coolers
 4 Wine decanters
 5 Wine racks
 6 Wine collar
 7 Wine stopper
 8 Wine journal
 9 Wine thief
 10 Tastevin
 11 Wine clip
 12 See also
 13 References
[edit] Wine glasses

Main article: Wine glass
Wine glasses are a type of glass stemware that are used to drink and taste wine from. Selection of
a particular wine glass for a wine style is important, as the glass shape can influence its
perception.
[edit] Wine bottle openers

See also: Corkscrew
A "waiter's friend" corkscrew
Wine bottle openers are required to open wine bottles that are stoppered with a cork. They are
slowly becoming obsolete[citation needed] with the increasing popularity of the screwcap closure.
There are many different inceptions of the wine bottle opener ranging from the simple corkscrew,
the screwpull lever, to complicated carbon dioxide driven openers. The most popular is the wine
key, sommelier knife or "waiter's friend" which resembles a pocket knife and has a small blade
for cutting foil and a screw with a bottle brace.
Wine poppers are also a common means of opening wine. A hollow spike is driven through the
cork of a bottle. A cartridge of carbon dioxide is then pressed to release a short burst of air. The
sudden increase of air pressure dislodges the cork and the wine can then be served.
[edit] Wine coolers

A Wine cooler is any type of equipment used in the chilling or cooling of wine. They may refer
to:
 Small table top units that rapidly chill a single bottle. These are useful for obtaining the
correct wine serving temperature particularly in warmer climates. This style of wine
cooler are more appropriate for white, rosé or sparkling wines which are usually served
chilled.
 Larger refrigerator style units that store dozens of bottles at selected temperatures. These
are useful for those who do not have access to a wine cellar, as temperature and humidity
conditions can be replicated. Most units allow the user to select their ideal temperature of
wine and some even have options to control two separate areas for different wines. Some
units are controlled by a thermostat.
[edit] Wine decanters

Main article: Decanter
Wine decanters are a glass serving vessel into which an entire bottle of wine is poured. Their use
promotes the aeration of wine by maximising the wine-air interface, thereby introducing more
oxygen which improves the wine's bouquet and taste. They also can make wine pouring easier by
preventing dribbling. Decanters are important when serving older vintages which are more likely
to accumulate potassium bitartrate crystal sediment in the process of aging.
Different types of decanters should be used for different varieties of wine. Port, in particular,
should be decanted in a vessel with a wide, flat bottom.
[edit] Wine racks

Wine racks are storage devices that hold wine bottles in an orientation facilitating long term
wine aging. Most wine racks are designed for a bottle to be stored on its side, with a slight slant
downward towards the bottle's neck. This ensures that wine is always in contact with the cork,
preventing the cork from drying out and the subsequent ingress of oxygen, which would
ultimately spoil the wine. Wine racks can be made of many materials such as wood, steel, and
stone, holding just several bottles to thousands. These racks also serve as decorative pieces in
many homes.
[edit] Wine collar

A wine collar is a wine accessory that fits around the neck of a wine bottle. When in place it
absorbs any drip that may run down the bottle after pouring. This is beneficial for preventing
stains to surfaces that the bottle comes in contact with such as table cloths or counter tops. Wine
collars are also commonly known as a drip ring, drip dickey or drip collar.
Designs for this simple accessory have varied for over a hundred years. In 1872, W.R. Miller was
issued a patent for a "drip cup", which formed a circular gutter that would catch the fluid. The
most recognized wine collar today is typically a plastic or silver ring with an interior lining of red
or black felt. When slipped over the neck of the bottle the felt absorbs the drip.
[edit] Wine stopper

Main article: Wine Stopper
A wine stopper is an essential wine accessory to close leftover wine bottles before refrigerating
them. Wine stoppers are used because it is hard to put the original cork back into the bottleneck.
Wine stoppers vary in shapes, sizes, and materials. The three typical types are the cork wine
stopper, rubber wine stopper, and plastic wine stopper. All these wine stoppers look very
different, especially the top. The top part can be made from plastic, wood, or even precious
metals and crystals. However the bottom part of the stoppers are primarily made of the above 3
typical materials, and newer versions of wine stoppers are made to expand in the wine glass to
ensure a tighter seal.
[edit] Wine journal

A wine journal is a journal for recording notes on wine consumed or tasted. It provides a
catalogue for the wine enthusiast to record information such as producer, region, vintage, price,
date, name of store or restaurant, ranking and tasting notes for wine, champagne and liquors for
future review. Some journals offer a space for pasting in the label.
[edit] Wine thief

A wine thief is a glass or food-grade plastic pipette used in the process of wine making. It may
be anywhere from 12 to 24 inches (30 to 60 centimetres) in length and may have a bend near one
end. The wine thief is used to remove a small amount of wine from a cask, carboy, or other
fermentation device for testing.
Home winemakers may also use a wine thief in connection with a length of tubing to syphon
wine from one container to the other (a process called racking) or to transfer the wine to bottles.
[edit] Tastevin
Tastevin
A tastevin is a small, very shallow silver cup or saucer traditionally used by winemakers and
sommeliers when judging the maturity and taste of a wine.
The saucer-like cups were originally created by Burgundian winemakers to enable them to judge
the clarity and color of wine that was stored in dim, candle-lit wine cellars. Regular wine glasses
were too deep to allow for accurate judging of the wine's color in such faint light. Tastevin are
designed with a shiny faceted inner surface. Often, the bottom of the cup is convex in shape. The
facets, convex bottom, and the shiny inner surface catch as much available light as possible,
reflecting it throughout the wine in the cup, making it possible to see through the wine.
With the advent of modern electric lights, tastevin have very little practical use, although
sommeliers often wear them around on a ribbon or chain around the neck as a nod to tradition.
[edit] Wine clip

The wine clip is described by its inventors as a magnetic filter that is designed to fit over a wine
bottle. It is claimed to improve a wine's tannins and to remove potential impurities [1], thus
purportedly simulating the effects of natural bottle aging[2]. However, there is no scientific basis
for the operation of the wine clip, and independent tests indicate that it has no effect on the taste
of wine whatsoever [3][4].
[edit] See also

 Wine tasting
[edit] References
Retrieved from "http://en.wikipedia.org/wiki/Wine_accessory"
Categories: Wine accessories
Hidden categories: All articles with unsourced statements | Articles with unsourced statements
since January 2009
Aroma of wine

It is through smelling a wine that most of the flavor notes associated with wine is detected.
It is through the aromas of wine that wine is actually tasted. The human tongue is limited to the
primary tastes perceived by taste receptors on the tongue-acidity, bitterness, saltiness, sweetness
and umami. The wide array of fruit, earthy, floral, herbal, mineral and woodsy flavor perceived in
wine are derived from aroma notes interpreted by the olfactory bulb.[1] In wine tasting, wine is
often smelled before being drunk in order to identify some components of the wine that may be
present. Different terms are used to describe what is being smelled. The most basic term is
aroma which generally refers to a "pleasant" smell as opposed to odor which refers to an
unpleasant smell or possible wine fault. The term aroma maybe further distinguished from
bouquet which generally refers to the smells that arise from the chemical reactions of
fermentation and aging of the wine.[2]
Contents
[hide]
 1 Aroma vs bouquet
 2 Components of a wine's aroma
o 2.1 Identified aroma compounds
o 2.2 Esters
 3 In wine tasting
 4 See also
 5 References
[edit] Aroma vs bouquet

A common aroma associated with the grape variety Gewürztraminer is lychee fruit.
In professional wine tasting, there is generally a distinction made between "aromas" and a wine's
"bouquet" while in casual wine tasting these two terms are used interchangeably. An aroma refers
to the smells unique to the grape variety and are most readily demonstrated in a varietal wine--
such as lychees with Gewürztraminer or black currant with Cabernet Sauvignon. These are smells
that are commonly associated with a young wine. As a wine ages chemical reactions among
acids, sugars, alcohols and phenolic compounds create new smells that are known as a wine's
bouquet. These can include honey in an aged Sauternes or truffles in a Pinot noir. The term
bouquet can also be expanded to include the smells derived from fermentation and exposure to
oak. In Burgundy, the aromas of wines are sub-divided into three categories-primary, secondary
and tertiary aromas. Primary aromas are those specific to the grape variety itself. Secondary
aromas are those derived from fermentation and oak aging. Tertiary aromas are those that
develop through bottled aging.[2]
[edit] Components of a wine's aroma

Within wine there are volatile and non-volatile compounds that contributes to the make up of a
wine's aroma. During the fermentation and for the first few months of a wine's existence,
chemical reactions among these compounds occur frequently and a wine's aroma will change
more rapidly during this period than at any other point. As a wine ages and mature, changes and
developments in aroma will continue to take place but at a slower and more gradual pace.
Volatile aroma compounds are present in the skin and juice of a grape berry and will vary in
composition according to the individual grape variety. It is theorized that the Vitis vine developed
these compounds as a evolutionary tool to aid in procreation by attracting insects to assist with
pollination and birds and other animals to eat the berries and disperse the seeds. The diverse
spectrum of aromas associated with individual grape varieties is a reflection of the vine's
adaptation to ecological conditions and competition among other plants.[3]
It is theorized that the grapevine developed aroma compounds as an evolutionary advancement to
attract insects and animals to assist in pollination and dispersion of seeds.
The majority of volatile compounds responsible for aroma combine with sugars in the wine to
form odorless glycosides. Through the process of hydrolysis, caused by enzymes or acids in the
wine, they revert into an aromatic form. The act of tasting wine is essentially the act of smelling
these vaporized aroma compounds. Olfactory receptors cells, each sensitive to a different aromas,
pick up these compounds and transfers the information to the brain by way of the olfactory
bulb.[4] In the 1980s there was renewed focus in studying the correlation between aroma/flavor
compounds in grapes and the resulting quality of wine. Scientists were able to use
chromatograph-mass spectrometers to identify volatile aroma compounds in various grape
varieties.[3]
Study of the compounds responsible for aroma and flavor, as well as their correlation with a
wine's quality, is ongoing. As understanding of these compounds grows, there is concern that
wines in the future could be "manipulated" through the use of chemical additives to add
complexity and additional aromas to wine (such as creating a manufactured perfume) . In 2004, a
winery in South Africa was found to have added illegal flavoring to their Sauvignon blanc to
enhance the aroma. Viticultural studies have focused on how aroma compounds develop in the
grapes during the annual growth cycle of the vine and how viticultural techniques such as canopy
management may contribute to developing desirable aromatics in the wine.[3]
[edit] Identified aroma compounds
Some of the identified aroma compound include the following:[3]
 Methoxypyrazine-grassy, herbaceous aroma compound associated with Cabernet

Sauvignon and Sauvignon blanc.
 Monoterpenes-responsible for the floral aromatics of varieties like Gewürztraminer,
Muscat and Riesling. Includes geraniol, linalool and nerol.
 Norisoprenoids-Carotenoid derived aromatic compound that includes megastigmatrienone
which produces some of the spice notes associated with Chardonnay and zingerone
responsible for the different spice notes associated with Syrah. Other norisoprenoids
include raspberry ketone which produces some of the raspberry aromas associated with
red wine, damascenone which produces some of the rose oil aromas associated with Pinot
noir and vanillin.
 Thiols-sulfur contain compounds that can produce an aroma of garlic and onion that is
considered a wine fault (mercaptans). They have also been found to contribute to some of
the varietal aromas associated with Cabernet Sauvignon, Gewürztraminer, Merlot,
Muscat, Petit Manseng, Pinot blanc, Pinot gris, Riesling, Scheurebe, Semillon and
Sylvaner.
[edit] Esters
Some of the aromas perceived in wine are from esters created by the reaction of acids and alcohol
in the wine. Esters can develop during fermentation, with the influence of yeast, or later during
aging by chemical reactions. The precise yeast strain used during fermentation and temperature
are two of the strongest indicators of what kind of esters will develop and helps explain partially
why Chardonnay grown in the same vineyard but made by two different producers could have
different aromatics. During bottle aging hydrogen ions, found in higher concentration in low pH
(high acid) wines, serves as a catalyst in the formation of esters from acids and alcohols present
in the wine. However, at the same time these hydrogen ions encourage esters to also split apart
back into acids and alcohols. These two counter-balancing acts gradually inch a wine closer to a
state of equilibrium where there is equal parts alcohol, acids, esters and water (a by product of the
reactions). During this period the ester influenced bouquet of the wine is constantly changing due
to the concentration, formulation and splitting of different esters. This is partly the reason why a
wine will have one set of aromas at one time and other aromas later in its life.[5]
[edit] In wine tasting

See also: wine tasting
A section of the Aroma Wheel invented by Ann C. Noble detailing the fruity aromas that are
most commonly encountered in table wines. Used with permission from Ann Noble.
The sense of smell and detecting the aromas in wine is the primary means through which wine is
tasted and evaluated. Prior to tasting the wine, wine drinkers will often smell the wine in the
glass.[6] Large bowl glasses with tapered openings, some of which are specifically designed to
enhance aromatics of different wines, can assist in capturing more aromatics within the glass for
the drinker to detect. Wines served at warmer temperature will be more aromatic than wine
served cooler due to heats ability to increase the volatility of aromatic compounds in the wine.
Swirling, or aerating, the wine will introduce more air molecules into the wine which can capture
the aroma molecules and carry them up to the nose. Some subtle aromatics can be overwhelmed
by more dominant aromatics that are arise after swirling so most professional tasters will sniff the
wine briefly first before swirling. The closer the nose is to the wine, even right inside the glass,
the greater chances of aromatics being captured. A series of short, quick sniffs versus one long
inhale will also maximize the likelihood of aromatics being detected. The human nose starts to
"fatigue" after around six seconds and so a pause maybe needed between sniffs.[4]
When wine is sipped, it is warmed in the mouth and mixes with saliva to vaporize the volatile
aroma compounds. These compounds are then inhaled "retro-nasally" through the back of the
mouth to where it is received by nearly five million nerve cells. The average human can be
trained to distinguish thousands of smells but can usually only name a handful at a time when
presented with many aromas. This phenomenon, known as the "tip of the nose phenomenon", is
countered when a person is giving a list of possible choices through which they can often
positively identify the aroma. Professional wine tasters will often mentally cycle through a list of
potential aromas (and may use visual aids like the aroma wheel developed by Ann C. Noble of
University of California, Davis) until one choice stands out and can be identified in the wine.[4]
Detecting an aroma is only part of wine tasting. The next step is to describe or communicate what
that aroma is and it is in this step that the subjective nature of wine tasting appears. Different
individuals have their own unique way of describing familiar scents and aromas based on their
own unique experiences. Furthermore there are varying levels of sensitivity and recognition
thresholds among humans of some aromatic compounds. This is why one taster may describe
different aromas and flavors than another taster sampling the very same wine.[6]
[edit] See also

 Wine tasting descriptors
[edit] References
Press 2006 ISBN 0198609906
2. ^ a b J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 35 Oxford University
Press 2006 ISBN 0198609906
3. ^ a b c d J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 273-274 Oxford
4. ^ a b c K. MacNeil The Wine Bible pg 100-104 Workman Publishing 2001 ISBN 1563054345
Press 2006 ISBN 0198609906
6. ^ a b T. Stevenson "The Sotheby's Wine Encyclopedia" pg 10 Dorling Kindersley 2005 ISBN
0756613248
Retrieved from "http://en.wikipedia.org/wiki/Aroma_of_wine"

Categories: Wine
Wine/Storage
From Wikibooks, the open-content textbooks collection
< Wine
There are no reviewed revisions of this page, so it may not have been checked for quality.
Proper wine storage is a very important thing. When one typically purchases large quantities of
assorted wines, it is natural that among all other reasons, future consumption is the key. Proper
wine storage can lead to a great many years of future enjoyment. Wine storage also provides time
for immature vintages to develop into something special. Correct wine storage provides the wine
lover the ability to collect and store large qualities of there favorite wines to be enjoyed for years
to come.
When considering a large investment in wine, the wine lover must consider the method in which
he stores his wine. Improper storage can damage wine and thus diminish the possibility of
enjoyment.
Chiefly, the purchaser will consider where he will store his wine. Here, he has options. Either he
might store it at home or hire an outside service to store the wine for him. The wine lover must
protect the wine from the elements.
While 90% of all wine is meant to be consumed within one year, a true connoisseur and collector
may wish to consider an additional investment in a wine cellar. Significant thought and planning
should go into this process. These are the things that should be considered in this process.
 Location of the wine cellar
 Temperature of the wine cellar
 Humidity and ventilation of the area
 Composition of the floor
 Lighting of the space
The location of the wine cellar is very important. When underground, it is best that it’s a room
that is facing to the north. This is necessary as this wall receives the minimum amount of solar
radiation during the day thus causing less retention of heat. The northern part of the perimeter of
this room must not be adjacent to a road nor railway and made of stone or brick. The wine cellar
must not be subject to unnecessary movement or vibrations. Vibrations can disturb and damage
wine.
The wine ideally, must be stored at temperatures between 10°-14° Celsius. The wine must be
kept cool. This is done by keeping the wine underground and minimizing exposure to solar
radiation.
Humidity must be controlled in order to keep the cork moist and functioning. A functioning cork
maintains the integrity of the wine. The humidity should be between 70-75%. This level of
humidity would cause mold to form in a normal house.
A floor of earth or sand is important, as this also helps to reduce the level of vibrations in the
room.
Lastly, the lighting must originate from unscented candles. Neon or fluorescent lighting cannot be
considered as they kill wine. The candles used must be unscented as a scented candle will foul
the wine. Once these 5 considerations are undertaken, a new problem emerges. That is, what to
stock the wine cellar with. While this question is beyond the scope of this paper, it is sincerely
wished that everyone stock their cellars with all sorts of wine that they enjoy. This is certainly the
intention of the entire effort.
Retrieved from "http://en.wikibooks.org/wiki/Wine/Storage"

Subject: Wine

Acids in Wine

Загружено:

Сведения о документе

Авторское право

Доступные форматы

Поделиться этим документом

Поделиться или встроить документ

Параметры публикации

Этот документ был вам полезен?

Это неприемлемый материал?

Авторское право:

Доступные форматы

Acids in Wine

Загружено:

Авторское право:

Доступные форматы

Acids in wine

From Wikipedia, the free encyclopedia

Jump to: navigation, search

[edit] Tartaric acid

Also see general article tartaric acid.

[edit] Malic acid

Also see general article malic acid.

[edit] Lactic acid

[edit] Citric acid

Also see general article citric acid.

[edit] Other acids

[edit] In wine tasting

[edit] See also

Retrieved from "http://en.wikipedia.org/wiki/Acids_in_wine"

Jump to: navigation, search

 1 History of aging wine

[edit] History of aging wine

[edit] What wine can age?

[edit] Wines with little to no aging potential

A guideline provided by Master of Wine Jancis Robinson[2]

[edit] Wines with some aging potential

 Botrytized wines (5–25 yrs)

[edit] Factors and influences

Storage conditions can influence a wine's aging ability.

[edit] Bottle sickness

Main article: bottle-shock

[edit] Dumb phase

[edit] Effects on wine

[edit] Artificial aging

[edit] See also

[edit] External links

Retrieved from "http://en.wikipedia.org/wiki/Aging_of_wine"

Jump to: navigation, search

Elderberries, a common fruit wine ingredient.

[edit] List of fruits and plants used

[edit] Plum wine

In China, ume wine is called mei jiu (梅酒).

In Taiwan, a popular post-World War II innovation on Japanese-style umeshu is the wumeijiu, or

[edit] Pineapple wine

See also: Tepache

[edit] Lappish Hag's Love Potion

[edit] See also

Non-grape based wine

Jump to: navigation, search

Wine can be made from items other than grapes.

[edit] Fruit wine

[edit] Starch wines

[edit] Other wines

[edit] See also

Retrieved from "http://en.wikipedia.org/wiki/Non-grape_based_wine"

Jump to: navigation, search

[edit] Wine glasses

[edit] Wine bottle openers

A "waiter's friend" corkscrew

[edit] Wine coolers

[edit] Wine decanters

[edit] Wine racks

[edit] Wine collar

[edit] Wine stopper

[edit] Wine journal

[edit] Wine thief

[edit] Wine clip

[edit] See also

Jump to: navigation, search