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The grape variety, the climate, the vintage, the soil, the physiological ripeness of the grapes during the grape 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, all have a significant 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 aromatic substances plays a particularly important role (see total extract). Using the analysis method metabolomics, 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 manipulations or adulterations of the wine can be determined. An assessment can also be made using QDA (Quantitative Descriptive Analysis), a basic method for analytical food sensory testing.

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Sigi Hiss

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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen

The world's largest Lexicon of wine terms.

26,011 Keywords · 46,819 Synonyms · 5,324 Translations · 31,346 Pronunciations · 184,352 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon