What is the relationship between grape sweetness and wine?

In daily life, we will feel that grapes are sweet when we eat grapes, but we will feel not so sweet when we drink wine. So what is the relationship between the sugar in wine grapes and the sweetness of the wine? Who ate the sugar in grapes?

In biology, yeast can really be described as "delicious and lazy". In the absence of oxygen, fermented yeasts obtain energy by converting sugars into carbon dioxide and ethanol. We all know that any kind of wine is made by converting sugar into alcohol.

And that's where yeast comes into play.

People are born to love sweetness, and sweetness refers to having the same taste as sugar and honey, and it is the most popular taste for humans. It can be seen that whether the wine is sweet or not is closely related to the sugar content in the wine. After tasting wines with different residual sugar contents, you can use appropriate adjectives to describe the sweetness of the wine, such as dry (wines with no sweetness), semi-dry, slightly sweet, medium, medium sweet, and very sweet.

It is worth mentioning that while the sweetness of a wine is largely determined by the residual sugars in the wine, other components in the wine, such as acids, tannins and carbon dioxide, serving temperature, alcohols and alcohol content, etc., can also affect this feeling.

Grapes are made up of stems, skins, brushes, pulp and grape seeds, and different parts give the wine different substances, or color, or tannins, or alcohol, acidity, flavor, etc.

1.Tannins, colour – peels, stems, skins and grape seeds are the main tannins in wines. Tannins are a natural phenolic substance that is the main astringency in wine.

Among them, the tannins in the fruit stalk are coarse, and contain bitter resin and tannic anhydride, etc., these substances often make the wine produce excessive astringency, and the bitter oil in the grape seed will seriously affect the taste of the wine after crushing, so most wineries will choose to remove the stem during the winemaking process, and try not to crush the grape seed when pressing. A small number of wineries choose to keep a small number of stems for fermentation. The tannins in the wine come mainly from the grape skins and oak barrels, and these tannins are delicate and silky and build the "skeleton" of the wine.

In addition, the flavour of the wine and the color of the red wine are mainly due to the extraction of the grape skins during the vinification process.

2.Natural yeast - Fruit cream grape skin contains tannins, and the surface is also covered with a layer of hoarfrost, which contains natural yeast. Many wineries insist on the traditional way of making wine, using natural yeasts, mainly from the hoarfrost on the surface of the grape skins.

3.Alcohol, acidity, sugar – pulp and pulp are the main substances in winemaking. Grape pulp is rich in sugar and water.

The sugars are fermented by yeast and converted into alcohol, the main substance in wine. The acidity in the pulp is also an essential ingredient, which is partially retained during the vinification process, giving the wine a certain acidity. In general, grapes in cooler climates are more acidic than grapes in warmer climates.

According to the acid content of the grapes, winemakers will also add and reduce acidity during winemaking.

In addition to alcohol and acidity, the sweetness in wine comes mainly from the sugar in the pulp. Winemakers control the sugar content in the wine by controlling the fermentation process, dry wines have a lower sugar content due to more adequate fermentation, while sweet wines mainly retain part of the glucose content through insufficient fermentation, or add sugar-based grape juice to increase sweetness. Grapes are the foundation of wine, and each part of the grape has a specific role to play in the process of making wine, and the deviation of any one part can lead to a wide variety of flavors in the wine, which allows us to taste a wide range of flavors.

The sweetness of the wine is very helpful with the fermentation of the wine, which helps the wine to ferment effectively and can ensure the quality of the wine.

Unsweetened wines, also known as "dry" wines, are some unsweet wines that take away the moisture from the tongue and cause a dry mouth, which is close to the teeth. Very sweet wine.

<>< 1 minute to read the sweetness of the wine variety.

Wine sweetness grading:

Red Wine Sweetness, Dry-Sweet, Sanglovese, Tempranilo Tempranilo, Cabernet Sauvignon, Pinot Noir, Syrah Shirah, Merlot, Malbec Malbec, Gamacha, Zinfandel, Lambrusco, Port Porter, Tawnyport Tawnyport.

White Grape Which Macro Wine Sweetness, Dry-Sweet, Muscadet Mouscad, Sauvonon Blanc Sauvignon Blanc, Pinatgris Gris, Chardonnay, Chenin Blanc Chenin, Viognicr, Torrontes, Gewirztraminer, Riesling Riesling, Moscato Moscato, Whiteport, lice wine.

Why is it not sweet and called "dry"?

We often hear "dry red", "dry white", "dry champagne", etc., and this "dry" is not the opposite of "wet", but the opposite of "sweet". In English, the wine of Li Rang is called "dry", and in French, it is called "sec", both of which mean "dry".

Why is wine sweet and dry?

In the fermentation process of wine, the winemaker will control the amount of residual sugar in the wine, and will produce his own unique type of wine, assuming that the wine is fermented until the residual sugar is almost completely converted to alcohol, then the resulting wine is the so-called dry wine, if a little residual sugar is left, it is a slightly dry or semi-dry grape wine, and so on, it will produce a type of wine with different residual sugar content.

What is the difference between sweet and dry wines?

Due to the low amount of residual sugar, dry wines will have much higher tannins and acidity on the palate than sweet wines. The salt and fat in the food can both weaken the tannins and acidity, or decant the wine for as long as possible to achieve the desired taste.

Wine sweetness grading:

Dry: less than 4g of sugar content.

Semi-dry: 4g l 12g l sugar content.

Semi-sweet: 12g l 45g l sugar.

Sweet: More than 45g of sugar content.

Sweet wines are sweet. Sweet wines have a sugar content of more than 45 g l and can be clearly felt sweet. On the palate it is smooth and refreshing, sweet and mellow, with a strong fruity and wine aroma.

Generally speaking, sweet wines are divided into four main categories: late sweet wines, noble rot sweet wines, raisin sweet wines, ice wines, and although port wine is a fortified wine, we also classify it as a sweet wine due to its natural sweetness. Of course, different styles of sweet wines with different desserts will highlight their unique flavors.

There are quite high requirements for the winemaking process of sweet wines, or for the quality of the grapes. That's why sweet wines are sometimes referred to as "liquids" It can be seen that it is precious. Chinese people have a sweet tooth, and sweet wine has a vast market in China, but to the confusion of many consumers, sweet wine is equated with "wine with a sweet taste" in some wine markets Many sweet wines are sweetened by the addition of exogenous sugars.

A true sweet wine is sweet but not greasy because it contains enough organic acids.

Sweet wines can be enjoyed on their own, or they can be paired with a variety of desserts, some of which are also good as an aperitif. Because women are relatively sensitive by nature, they prefer sweet wines over men, and sometimes sweet wines are also referred to as "women's wines"

Wine is known as the eaux-de-vie, it is rich in nutrients, and many wine lovers are very interested in sweet and semi-sweet wines, but they know very little about them. As the main type of wine, what is the difference between sweet and semi-sweet wines? Please read on.

Before you can systematically understand sweet and semi-sweet wines, you must know one important term – residual sugar.

The family knows that wine is made from grapes, and after fermentation, the sugar in the grape juice can be converted into alcohol and carbon dioxide, and when the fermentation is not complete, there will be residual sugar in the wine that has not been converted, that is, residual sugar. The amount of sugar retained determines the type of wine. According to the amount of residual sugar, wine can be divided into four types: dry, semi-dry, semi-sweet and hand-sweet, with sweet wine having the highest sugar content.

When making some sparkling wine, sugar will also be artificially added to make the wine have a high residual sugar content, and the residual sugar content is generally expressed by how many g of sugar (g l) is contained in each l of wine.

The tannins in wine aid digestion and destroy harmful bacteria in the intestines. Phenols (flavonoids) have certain benefits for lowering blood lipids and preventing atherosclerosis, but they must be in moderation and do not drink too much. For example, drinking some red wine after a meal is still better for the body, which can help digestion and reduce the absorption of fat in the intestines.