Wine is derived from grape juice along with alcoholic fermentation. In order to know the wine it is important that we have the notion that there are many factors that influence it, such as the type of grapes, the soil, the climate, the whole process, etc.
As a result of the fermentation of glucose and fruit of the grapes, alcohol is the consequence of the action of yeasts that transform the sugars into carbon dioxide and alcohol. This procedure also has an effect of the interaction with wood (raw material of barrels) in the barrels where the wines are cultivated, besides the photosynthesis resulting from the interaction with the oxygen. Therefore, it is to be concluded that the longer the canning time in barrels, the higher the alcoholic content of the wine. It is necessary that the drink has between 6% to 14% of alcohol to be considered wine.
Wine is so pecunious in flavors and sensations that its composure could not be the most understandable. Besides alcohol as a decisive element to define the taste and even color of the drink, there are other factors that are fundamental for the quality of the wine. Among them, there is the acid content that is responsible for giving the texture and fresh feeling of wine.
The acid content of the wine is directly related to the type of grape with which it was designed, and is usually very relevant when the grape has not yet reached full maturity for harvesting.
Always in the dimension, alcohol is an important factor in sustaining the essence of wine. Its assistance and effect on the soft and sweet taste of a wine will always be in the opposite harmony of the acid presence that a wine type may have.
Due to the importance that wine has acquired over time, it was necessary to create a specific branch or an exclusive science for the study of wines - "Enology".
Types of Wine:
Red wine:
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White wine;
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Rose wine;
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Sparkling wine;
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Frisante;
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Champagne;
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Liquor wines.
Wine characteristics:
The wine has 6 characteristics of its own. the color, sweetness, acidity, tannins, alcohol and the body.
Color: the color of the wine is an extremely important characteristic, because it is through it that we can evaluate the wine, but the color of the wine can change according to the type of grapes used and according to the method of wine production. When we speak of grapes for color extraction, we must base ourselves on the specific concentration of their shells, since the pulp is practically colorless. The barks of the grapes are present anthocyanins, which are pigments responsible for color, protecting them against the sun's rays.
Sweetness: during the long process of wine fermentation, yeasts consume the natural sugar present in grape juice, at the end of the sugar has been consumed, the yeast dies, thus being determined the sweetness of a wine, by the amount of sugar present later death of yeast
Acidity: the acidity is present in the pulp of the grape and gives the wine its refreshing characteristics, making us salivate. It is also a determining factor for the aging potential of wine. The acidity of the wine can be described in three ways, low, medium and high. Wines with a lack of acidity are called flaccid, and the extremely acidic wines are called sour.
Tannins: Tannins are present in the bark of grapes and are responsible for the sensation of dryness that some wines cause in our mouth, are also responsible for the potential of wine aging. Wine tannins can be described in three ways, low, medium and high. The tannins are transmitted to the wine through the barks, seeds and stalks of the grapes, but nevertheless, the wine can acquire them by itself when in contact with the wood of the barrels of oak.
Body: The body is the general weight that wine makes in our mouth. The body is acquired through concentration of the grape; of alcohol levels; the amount of sugar and the passage through oak barrels. The wine body can be characterized in three ways, light, medium and heavy. Light-bodied wines are the most refreshing and considered easy to drink, they are also the most recommended for starters, snacks and light dishes. Medium-bodied wines: These are rich and concentrated my wines, can acquire medium body with the stage in oak barrels.
Wines
They are sturdy and heavy wines.
Usually enjoyed in the company of equally robust meals.
Full-bodied wines include: Liqueur and fortified wines, Malbec with wood, Chardonny with wood, Grandes Bordeaux, Tannat, Syrah, Cabernet Saubignon
