Are the grapes used to make wine sour grapes? So what do we choose the year for?

The grapes that make wine are called wine grapes, and the ones that we usually use are called table grapes;

Wine grapes are not necessarily sour grapes, acidity and sugar are important indicators to measure their quality, the same country, the same production area, the same vineyard, different years, due to the climate, weather, disease and other influences, the quality of the grapes produced is completely different, seven points of raw materials and three points of process, good years of grapes as raw materials, for the production of fine wine has laid a solid foundation, so choose the year, you can understand the quality of the grapes harvested in the year of picking.

It's not a sour grape, but it's different from the grapes we usually eat, the grapes used for wine are small, the skin is thick, juicy, and the flesh is small.

As for the vintage, it mainly depends on the weather of that year, which is more important than rainy weather or sunny weather, and generally speaking, the less rainy the year, the better the quality of the grapes. You may want to look for a vintage chart of the wines to determine if the vintage you want to buy is good.

Vintage wine often represents the quality of the grape harvest that year, and the wine made in a good year will be much better, ** basically more than 10,000,000, and the grapes used in different wines are also different, not all are sour.

Not sour grapes. The vintage is for you to tell which year the grapes were produced and whether the grapes were of good quality.

Ripe bunches of grapes are the main ingredient in making wine, and each of its parts has different ingredients and plays a different role in the vinification process. Generally, it takes about 100 days for grapes to ripen after fruiting in June. In this process, the grapes become larger, the sugar content increases, the acidity decreases, and the color deepens due to the increase in phenols such as red pigment and tannins.

In addition, the underlying aroma is gradually developed and released after fermentation. Ripe grapes vary in size, shape, color, etc., depending on the variety. In addition, the size of the yield, the natural environment, whether it is contaminated by germs, and the quality of the vintage will affect the characteristics and quality of the grapes.

Clusters of grape stems are rich in tannins, but they are astringent, coarse, often with a pungent grassy taste, and are usually destemmed before vinification. However, in order to enhance the tannin content of the wine, some wineries sometimes add vine stems to ferment together, but the stems must be very ripe to avoid the disadvantages mentioned above. In addition to water and tannins, the grape stalks contain a lot of potassium, which has the ability to remove acid.

The pulp accounts for about 80% of the weight of grapes, and the flesh of edible grapes is generally richer, while wine grapes are more juicy, and their main components are water, sugar, organic acids and minerals. Among them, sugar is the main component of alcoholic fermentation, including glucose and fructose, and organic acids are mainly tartaric acid, lactic acid and citric acid. Potassium is the most important mineral in wine, often containing more than 50 of the total amount of minerals.

Grape seeds contain a lot of tannins and oils, but their tannins are strong and not delicate enough, and the oil will destroy the quality of the wine, so it is necessary to avoid breaking the grape seeds and affecting the quality of the wine during the winemaking process.

Although grape skins account for only one-tenth of the total grape skins, they have a great impact on quality. In addition to being rich in cellulose and pectin, it also contains tannins and flavor substances; In addition, the skin of black grapes also contains red pigment, which is the main color of red wine**. The delicate tannins in the grape skins are the main elements that make up the structure of the wine.

Its fragrance substances are stored under the skin and are divided into volatile and non-volatile fragrances, the latter of which will be slowly formed after fermentation.

Only the fruit is related to winemaking.

There is a big difference. This brings us to the cost of wine.

If you find a good place to grow grapes, the land will be expensive in the first place. Things on top of this are correspondingly expensive. The cost of land counts as one.

With the land, we can plant grapes, and the number of plants per hectare is controlled to ensure that each tree enjoys the sun and that the cold air has space to cool the fruit through the plants. The aim is to allow the grapes to grow better and accumulate sugar. In this way, not many vines per hectare can be planted, which is why wines with more plants per hectare are more expensive.

Then, in order to pursue quality, a good winery will also control the yield of the plant and cut off some of the fruits, so that the nutrients can fully supply the remaining grape bunches, which is also the highest factor.

Then when it comes to the harvest season, the good wines will be manually screened and the bad grape beads will be thrown away, which increases the cost.

In addition, the vines are aged, and good wineries will use vines that are twenty or thirty years old, and the vines of this age produce good grape quality. But the vines are planted from the seedlings, so the process of going from the seedlings to the wines is costly.

Wine is made in three parts and planted in seven, and that's it. And brewing.

First of all, it is very expensive to hire an experienced winemaker, and with good grapes, it is worth hiring a good winemaker, you don't have to bother to get good grapes in the planting process, and there will be no good winemaker to make wine for you.

After the winemaker makes the wine, there is generally a process of maturation, and the 50 yuan you said definitely does not have this process. 5000 wine, he needs to go into oak barrels in order to get a better feeling, an oak barrel that can hold 225 liters, and the best barrel can reach more than 2,000 euros, which is also the cost.

So to sum up, such a cost is reflected in the plot where the terroir is most suitable, the vines are in the prime of life, the fruit is good, there is a good winemaker to make the wine, there are better maturation methods to increase the feeling of the wine, such a wine is very expensive. Very cheap wine will not have such means to brew. Therefore, the difference between 50 and 5000 is the difference in aroma and feeling, and the difference is very large.

There is no correlation between vintage and wine quality.

As the saying goes, "Wine is mellow." "Many consumers believe that the older the wine, the better, and even use the vintage as an absolute measure of the quality of the wine.

Don't they all say that wine depends on the vintage? We also have a few bottles of wine in the wine cabinet at home, which have been kept for several years, and we only open them to drink a little during the Chinese New Year. A Ms. Li, who was shopping at a supermarket in Luoyang, said.

Mr. Zhang, a consumer, also said that in addition to looking at the brand, the most important thing he values when buying wine is the vintage of the wine, and he believes that the older the wine, the more expensive it is.

Since most consumers have this understanding, merchants have also begun to play the "vintage card". In the wine section of a supermarket, I saw that among the dozens of wine brands, there are many wines marked with specific vintages. Wines "rise in color" with the year they are labeled, and wines with a year marked are much higher than wines without a year.

Is it true that the older the wine, the better? In this regard, the staff of the Luoyang Consumers Association said that many consumers regard the vintage of wine as the absolute standard to measure the quality of wine, which is not scientific enough. There is no correlation between the vintage of a wine and the quality of the wine, not that the older the vintage, the better the quality of the wine.

Because the quality of wine grapes is an important factor in determining the quality of wine, if the temperature, precipitation and other conditions of a certain year are more suitable for grape growth, the quality of the grapes of this year is good, and the quality of the wine made from the grapes picked in this year will naturally be good.

In general, the higher the quality of the wine, the longer the drinking period (i.e., lifespan).

The vine is botanically a shrub with an average lifespan of about 60 years, depending on the variety, region, climate and human care. Usually a new vine is not harvested until the third year after it is planted. The first 10 years are young, the roots are not very deep, and the wines are usually fresh, light and fresh with fruit and floral aromas on the palate. Most of these wines are bottled.

It must be opened and drunk in one or two years in order to fully enjoy its fresh and fresh flavor, and there is not much value of bottle aging. The next 30 years are adulthood, when the vines are ripe and mass-produced, and the grapes are rich in minerals due to their deep roots, which are rich in color and sweetness, so that the wines begin to show their character and aromas.

At the beginning of the 40th year of life, the vines begin to senescence, and the vines begin to decline in vigor and yield, but also because of the reduced yield, the grapes are more intense in colour and taste. In addition, the vines are deeply rooted, and depending on the variety, the fibrous roots have penetrated 10 to 20 meters into the ground. The strong fibrous root system thus absorbs minerals more abundantly, allowing for the creation of wines that are geologically specific to the region. The French word terroir (pronounced terwar) refers to the characteristics of the region, climate and wine.

The so-called earthy aroma of wine (in French) terreux (French) describes a wine with a geographically specific smell and a wine with a high ageing value. The aged wine is ripe and elegant, with a mellow flavor.

In some regions, winegrowers specifically refer to the old vine Vielle Vigne on the label, and the label on the back indicates that the vine is more than 100 years old, which is not regulated by law. If you don't really know the winegrower, it may be just a marketing ploy, and some of the vines are more than 20 years old, and the winegrower labels them old vines, which has no real meaning.

Each winemaking country basically has different viticulture and winemaking regulations, such as the density of vines and the yield of wine, and there is a certain limit per hectare of vines; For example, in France, if there is no rain for a long time, the grape fields are not allowed to be irrigated during the grape growing season, the United States can be irrigated, and Spain is not allowed to add sugar chaptalisation.

The vines bloom around June 20 each year (depending on the appellation), and the harvest is about 100 days after the opening. In general, there is a lot of grape juice testing before harvest in order to predict the ripeness of the grapes in the future, which is the beginning of the winemaker's job to check the ripeness of the grapes. Rain is most feared during the harvest because the grapes absorb a lot of water before they are ripe and harvested, just like adding a lot of water to the must.

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The physical and chemical indicators of the grapes will indirectly affect the quality of the wine, and some components will also change during the winemaking of the grapes.