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The grape variety, the climate, the vintage, the soil, the physiological ripeness of the grapes during the harvest and the art of the winemaker, as well as the metabolic processes that take place during the ageing of the wine in the bottle, have a decisive influence on the quality of the wine. In high-quality wines, the quantities of the ingredients result in an optimal, balanced ratio, whereby the proportion of acids, sugar, alcohol and flavourings plays a particularly important role (see Total extract). Using the metabolomics analysis method, around 7,000 different substances have been identified in wine. This means that not only the ingredients, but also the quality and origin as well as any manipulation or wine adulteration can be determined. A breakdown can also be made using QDA (Quantitative Descriptive Analysis), a basic method for analytical food sensory testing.

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Dr. Edgar Müller

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.

Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

The world's largest Lexicon of wine terms.

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made with by our author Norbert F. J. Tischelmayer. About the Lexicon