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But what is it like? What does a good glass of wine?

Ho ricevuto molte richieste su questo tema, per cui ho pensato di trattarlo qui nel mio blog. Il vino cosa contiene in effetti? Moltissime sostanze che possiamo rappresentare in alcuni elementi principali quali:

• Acqua 80-85%
• Alcol etilico fra 11% e 14%
• Zuccheri da 0 gr e oltre fino a 100 gr e più per i vini dolci Acidi (fissi e volatili)

And then ... ... .. Poli enol (anthocyanins, tannins and other dyes), solids (total and net), glycerin, sulfur dioxide dares (total and free), mineral salts, fragrance, others compounds (ethyl acetate, acetaldehyde, etc..), carbon dioxide. These substances combined in different types of wine, determine the quality, organoleptic characteristics and uniqueness of each wine. The starting point of the entire process of formation of these elements is the raw material: the grapes, to be considered in the chemical composition - physical when reaching the cellar and later transformations must. From this, thanks to the metabolic activity of yeasts and bacteria during alcoholic fermentation of must have the essential step in wine with the formation of ethyl alcohol, carbon dioxide, heat and other secondary compounds. Any malolactic fermentation, preservation of wood and all the other cellar operations will in turn rise to further characterize compounds in various ways to the wine. Let's look more closely at the most important components.

Ethyl alcohol

If we exclude the water, on average, between 80% and 85%, and dessert wines with residual sugar increased to 130-140 g / liter, the major component of wine is ethyl alcohol, including an average of between 11% and 14%. The amount of alcohol in wine is often considered a quality factor, so as to provide a basis for calculating the price of wine in bulk, because expression of the grape sugar level, which in turn depends on the degree of maturity della stessa (ma anche dal vitigno, dalla zona di produzione ecc.). Fortunatamente oggi sono altri i valori sui quali si misura la qualità del vino. Rammento che per calcolare il grado alcolico complessivo occorre moltiplicare la % di zuccheri del mosto per un coefficiente pari a circa 0,6.

In sostanza un mosto con 200 gr/l di zucchero, e quindi il 20% sul peso totale, dovrebbe dare a fermentazione completata un vino di circa 12%vol. (20x0,6). Anche prima della vendemmia si po’ avere un idea della futura gradazione del vino misurando il quantitativo di zucchero nell’acino. Il grado alcolico complessivo è dato dalla somma dell’alcol done and what potentially developable by the fermentation of sugars still present (medium sweet or sweet)

Sugars

E 'after the dominant element in the must the crushing of grapes, where it is no rmalmente present in quantities from 160 to 220 g / liter, reaching a peak of 300 grams / liter in the juice made from dried grapes. Following fermentation and metabolic activity

yeast, sugar disappear almost completely, remaining amount in less than 4 grams per liter for dry wines,

while most appreciable amounts are found in wines

bites (up to 12 g / l), more so in those lovely ( 12 to 45 g / l) to reach a high presence in the sweet (sugar content> 45 gr.l).

Other components of the wine

There are many substances which, although present in lesser amounts, play a role fo ndamentale characteristics gustatory / tactile wine, influencing deeply the peculiar sensory event. An example is the most important:

The dry

's determined from the set of all non-volatile components of wine (fixed acids , polyphenols, glycerine, salt, pectin, sugar) and is measured in g / l of dry residue, then considering what is left after the evaporation of volatile substances subject to the wine. As the solids characterized by the presence sugar, not to mislead the data in the presence of medium sweet and sweet, you prefer to speak of dry extract (total extract minus the sugar). Interesting values \u200b\u200byou have a dry extract from 17-20 g / l in white wines and 25-27 g / l in red wines, which are compared with the first higher values \u200b\u200bfor the presence of phenolic substances. The dry extract is an important parameter able to give a rough idea on the thickness, the consistency, robustness, the body of a wine. Plus it is great and should stand out more these characters, in reality its value is a measure of wine quality.

Glycerin

E 'an alcohol that is formed naturally during the fermentation but also found in high amounts in raisins. Its concentration is increasing function, in particular:

• ripeness of the grapes and, consequently, the degree of alcohol;
• drying grapes, especially if attack of botrytis;
• medium / high temperature fermentation

Il range di concentrazione va dai 2-3 g/l dei vini bianchi secchi, ai 7/8 gr/l dei robotritizzate. E’ una sostanza dal gusto dolce

(70% della dolcezza del glucosio) in grado di donare, quando presente in quantità medio/alta, una sensazione di morbidezza e di viscosità al vino.

L'anidride solforosa (vedi anche il mio post del 23 Novembre 2009)

Sempre presente nei vini, è sostanza che assolve a diverse funzioni svolgendo: antioxidant (prevents contact with oxygen), antiossidasica activity (inhibition of tyrosinase and laccase), antiseptic activity (inhibition or slowing the growth of yeasts and bacteria), mining activities (increase of extraction of phenolic compounds from grape skins )

activity on sensory characteristics, as it keeps the wine in a state reduction by reducing feelings of freshness and increasing vanished. Sulfur dioxide is used at different times: the preservation of the treatment vats of grapes, the must use that on wine. Sulfur dioxide freedom is not combined with other substances in the wine, which is particularly noticeable smell and taste, especially if p Resente at doses above 20-25 mg / l. Although the law provides when the home use a maximum dose of 160 mg / l for red wines and 200 mg / l for white and rosé wines, it is important that the sulfur does not exceed the threshold of 100-120 mg / for the whites, little more than accepting values \u200b\u200bfor sweet wines (antifermentatives function). I like to recall that sulfur dioxide, in very slightly, reinforcing the aromatic and taste sensations, if generated in excess acres sensations, stinging (cerino, zolfo) sino a diventare in bocca sgradevolmente piccanti e amare. E' spesso la causa principale del classico mal di testa specialmente quando le dosi di anidride solforosa nel vino si avvicinano ai limiti massimi previsti .

Da ultimo voglio far presente che quando seleziono i miei vini chiedo SEMPRE ai produttori le schede tecniche dei vini ove figuri il quantitativo di anidride solforosa somministrato e le percentuali di anidride solforosa libera e combinata. Questi valori per me sono accettabili quando presentano incidenze al di sotto della metà delle dosi previste dalla legge.

Until next time ...... and keep writing!