SOMM Journal, Wine, Winemaking
Leave a Comment

The Minor Components of Wine

Wine is, for the most part, water and ethanol which in turn become vehicles for the minor components that are largely responsible for aroma, taste and texture. Through the efforts of researchers at the University of California at Davis and the University of Burgundy in Dijon, our understanding of wine’s biochemical landscape is expanding rapidly. Research focusing on metabolites known as metabolomics, the scientific study of the set of metabolites present within an organism, cell or tissue, has now validated the concept of terroir by showing that every vineyard and every wine has a fingerprint that, like our own, is utterly unique. At the metabolic level, wine contains a record of how it was made—a fingerprint that points to the origin of the oak and “memories” of sulfur dioxide additions that were made to the must.

But let’s not get ahead of ourselves. Beyond general references to tannins, acids and sugars, the lesser elements of wine are usually left to their own devices. Knowing what constitutes those components and how they collectively contribute to wine quality or in the case of flaws and faults undermine it is key to understanding what’s happening in your glass. Read full article here – Minor Components of Wine

Minor Components of Wine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s