Total extract (dry extract) means all substances that are dissolved in the Wine occur and at one distillation (Evaporation) of the aqueous alcoholic portion remain. The entirety of all minerals and trace elements is called ash, the amount of all acids as total acidity designated. through metabolomics (new analysis method on molecular level ) around 7,000 different substances have been identified in the wine. This means that not only the ingredients present in a wine, but also those quality and the origin as well as any manipulations or wine adulteration be determined. The calculation is done in g / l with an accuracy of 10-1. The vast majority is still unknown. The roughly 50 most common, with their interaction, make up the nature or the very special quality of a wine.
For the total extract content of a wine are above all Rainfall respectively. climatic Conditions during the growing season (since all substances are water soluble), from the root system of the vine (the older the vine, the more pronounced and extensive the root system) and from soil type with the contained therein nutrients essential. The lower the earnings, so the less grapes a vine carries, the higher the total extract. Even the time of vintage plays an essential role. The later the harvest, the higher the values are usually. But it's not just that Mostgewicht crucial, but the grapes should be as optimal as possible physiological maturity exhibit.
Especially the diverse ones flavorings shape that Aroma or that bouquet of a wine and can from a professional degustator (Wine taster) at one wine review also be clearly identified and named. This can also be learned through appropriate practice. Even inexperienced people can easily smell the aromas of bitter almond. butter. Cassis (black currant or ribisl), strawberry. clove. yeast. coffee Cherry coconut. nutmeg. paprika. pepper. vanilla. lemon and plum can be recognized. Each grape variety potentially has its characteristic varietal Aromas.
The extraction of the Traubenmostgrape...