Term (also architecture, skeleton, skeleton, framework) for the overall picture of a wine taste and odor, The structure gives the various components in the wine, which are mainly acids. tannins and residual sugar (see under total extract ), as well as the alcohol content, In a complex way, these substances can mutually support and increase each other, but also paralyze and extinguish. In a more or less harmonious way, they merge into an overall picture and give the wine its personality. Ideally, there is a balanced or harmonious relationship of all components. The two terms body and texture are a little less comprehensive to understand.