As we proceed to figuratively swim round inside a bottle of wine, we transfer on from discussing dissolved gasses and risky substances to check out one other set of parts: mounted substances. These are pure substances which have a particular and unchanging composition. They don’t evaporate. They’re not risky. We’re speaking about residual sugars, glycerol, and phenolics.
Residual sugar is the sugar in wine that doesn’t or can’t be transformed into alcohol by yeast. Glycerol, or glycerine, isn’t sugar, but it surely does contribute to perceived sweetness in wine in addition to its viscosity. And phenolics are a broad assortment of compounds that include fragrant rings and hydroxyl teams, together with phenols, flavinoids, tannins, anthocyanins, and a number of other different compounds. They dwell in each a part of grapes, from seeds to stems, and so they contribute to a wine’s taste, assist wine age gracefully, and permit it to retain its shade.
However these descriptions are simply mounted substances in a nutshell. On this episode of “Wine 101,” we crack that nut and provides an in-depth rationalization of residual sugars, glycerol, phenolics, and the position all three play in wine. Tune in for extra.
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“Wine 101” was produced, recorded, and edited by yours really, Keith Beavers, on the VinePair headquarters in New York Metropolis. I wish to give a giant outdated shout-out to co-founders Adam Teeter and Josh Malin for creating VinePair. Massive shout-out to Danielle Grinberg, the artwork director of VinePair, for creating probably the most superior emblem for this podcast. Additionally, Darby Cicci for the theme tune. And I wish to thank the complete VinePair workers for serving to me be taught one thing new every single day. See you subsequent week.
*Picture retrieved from auremar through inventory.adobe.com
