Tag: Wine chemistry

Nearly 50% of a plant's dry weight can be pure tannin, a fact that highlights their importance in the natural world and in winemaking. So, what does adding tannins to wine do? These powerful compounds are strategically added by winemakers to influence a wine's structure, aging potential, and overall sensory profile, providing body and complexity.

Ethanol, or EtOH, is the primary type of alcohol found in beer, wine, and spirits. A common misconception is that 'alcohol' refers to a single beverage category, but chemically speaking, all intoxicating drinks contain this same compound. This article will explore the definitive chemical answer to, 'Is wine considered EtOH?,' and delve into the fascinating process that makes this a complex and nuanced topic.

The pH scale is logarithmic, meaning a wine with a pH of 3 is ten times more acidic than one with a pH of 4. This chemical principle is key to understanding precisely how many times more acidic is Sauvignon Blanc compared to other varietals, a result of its grape characteristics and specific winemaking techniques.