wein.plus
Attention
You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Dry extract

See under total extract.

Total extract (dry extract) is understood to be all substances which occur dissolved in the wine and which remain after distillation (evaporation) of the aqueous-alcoholic portion. The total of all minerals and trace elements is called ash, the quantity of all acids is called total acid and the quantity of all sugars is called residual sugar. By means of metabolomics (a new analytical method at the molecular level) about 7,000 different substances have been identified in wine. However, not only the ingredients present in a wine, but also the quality and origin as well as any manipulation or adulteration of the wine can be determined. The calculation is done in grams per litre (g/l) with an accuracy of 10-1. By far the largest part is still unknown. The approximately 50 most frequent ones, together with their interaction, make up the composition or the very special quality of a wine.

Gesamtextrakt - würzige Noten , fruchtige Geschmackstöne, blumige Düfte, vielfältige Aromen

For the total extract content of a wine, the most important factors are the amount of precipitation or climatic conditions during the growing season (since all substances are water-soluble), the root system of the vine (the older the vine, the more extensive the root system) and the soil type with its nutrients. The lower the yield, i.e. the fewer grapes a vine bears, the higher the total extract. The timing of the grape harvest also plays an important role. As a rule, the later the harvest, the higher the values. However, it is not only the must weight alone that is decisive, but the grapes should have the best possible physiological ripeness.

varietal aromas

Especially the manifold aromatic substances characterize the aroma or bouquet of a wine and can be clearly identified and named by a professional taster (wine taster) during a wine evaluation. This can also be learned through appropriate practice. Even untrained persons can (could) usually (relatively) easily recognise the aromas of, for example, bitter almond, butter, cassis (black currant or currant), strawberry, cloves, yeast, coffee, cherry, coconut, nutmeg, paprika, pepper, vanilla, lemon and plum. Each grape variety potentially possesses its characteristic,...

The world's largest Lexikon of wine terms.

24.945 Keywords · 47.559 Synonyms · 5.307 Translations · 30.257 Pronunciations · 166.202 Cross-references
made with by our Experts. About the Lexicon

EVENTS NEAR YOU