Wine itself is a result of fermentation of the sugars in the “must” – the mixture of grape juice, skins, and pips – by yeast. The yeast converts the sugars into alcohol, carbon dioxide, and other substances. The two main components of wine are water (about 85-90%) and alcohol (10-15%). However, it is the minority elements (which may come directly from the grapes or develop from later processing) that are most 4.
Origin and Composition of Wine influential in determining the quality of the wine. Among these, the most important is the glycerol (a very dense and oily alcohol), organic acids (tartaric, malic, lactic and acetic), salts, residual sugars, aromas and polyphenols (mainly tannins and anthocyanins). In the chapter on wine tasting, we will look at the importance of each of these in the color, aroma, taste, and texture of a wine.