Wine is often described as one of the most complex liquids in the world. Every step of the wine-making process has an effect on the way it looks and tastes. So how does ordinary grape juice become wine?
The process
When the grapes are picked from the vines, they’re crushed and sorted to collect as much grape juice as possible. The grape juice is then fermented by the addition of yeast. This yeast absorbs the sugary sweetness of the juice and turns it into alcohol.
Depending on what kind of wine the winemaker wants to make, he or she will use different grapes and different types of yeast. Each method will produce different tastes, flavours and smells within a wine, and new methods are being tried and tested all the time to come up with something unique. Herein lies the art of wine-making.
Its contents
The liquid of wine contains acids, sugars, tannin, and alcohol. The sugars come from the natural sweetness of the grape, although sometimes extra sugar is added. Acidity is developed as the grapes grow and is influence by the climate. Grapes grown in warmer climates are sweet with low acidity. Cooler climates yield more acidic grapes with less sugar. Alcohol is developed when yeast is added to the grape juice.
Tannin levels are delivered by the skin of the grapes, which also add to the wine’s flavour, aroma and colour. Wine also contains chemical additives to enhance the flavour, aroma and texture.
Standalones and blends
Wine is usually named after the grapes used to make it: Chardonnay, Riesling and Cabernet are wines made from the grapes of the same name. These are known as standalone wines. Wine blends are made by adding two or sometimes three different wines together. Blending adds an extra dimension to a wine’s flavours and character. Mellower wines subdue robust wines, while stronger wines give weaker wines backbone and structure.
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