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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 aromatic substances plays a particularly important role (see Total extract). Using the new analysis method metabolomics, around 7,000 different substances have been identified in wine. This means that not only the ingredients present in a wine can be determined, but also its quality and origin, as well as any manipulations or adulterations that may have occurred.

The world's largest Lexikon of wine terms.

25.226 Keywords · 47.269 Synonyms · 5.308 Translations · 30.539 Pronunciations · 167.974 Cross-references
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