non-volatile

Term for substances in wine that do not change into the gas phase, or only under extreme conditions, and therefore cannot evaporate. This is due to stronger intermolecular forces of attraction between the molecules, which prevent this. Non-volatile substances therefore have a very low vapour pressure, remain completely in solution and have a gustatory (taste) but not an olfactory (smell) effect. However, odours can be perceived that originate from impurities, reaction products or accompanying substances, which in turn are volatile.

The term serves as an antonym for volatile and covers the majority of wine components, such as most acids, minerals, phenols and sugars. Non-volatile substances primarily characterise the structure, body and texture of a wine, but do not have any volatile aroma properties.

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