Introduction To Vine / Wine - I

DEFINITION

Wine is a kind of fermented alcoholic beverage. It can be defined as an- 

 Alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes.

    CLASSIFICATION OF WINE TYPES

NATURE AND CHARACTERISTICS

Wines are classified in many ways. But most importantly, they are classified all over the world by its nature or characteristics. By its nature or characteristics, wines are classified into:

(i) Table Wines: Table wines are also called Still Wines and form the largest category. These are natural wines and are the result of fermentation of grape juice with little or no addition of other substances. These are made without any diversions from natural processes. These wines may be red, pink or white in colour. Their alcoholic content varies between 8 – 15% by volume, more usually between 10 – 13% by volume. For example: Medoc, Beaujolais, Hock, Moselle, Alsace etc

(ii) Sparkling Wines: Wines that have a sparkle or effervescence in them are called sparkling wines. This effervescence is caused by carbon dioxide (CO₂) gas; produced during (second) fermentation, which is trapped and not allowed to escape or injected artificially. These wines are usually white or pink in colour, but reds are also available. For example: Champagne, Marquis de Pompadour etc

(iii) Fortified Wines: Table wines that are strengthened by the addition of alcohol, usually a grape spirit (brandy) are called fortified wines. Brandy may be added during fermentation as in Port wine or after fermentation as in Sherry. These wines are usually red or white in colour. These wines are now known as Liqueur wines or vins de liqueur. Their alcoholic strength varies between 16 – 22%, by volume. Example: Port, Sherry, Madeira, Marsala, Malaga etc.

(iv) Vin doux Naturel: Vin doux Naturels are sweet wines that have had their fermentation muted by the addition of alcohol in order to retain their natural sweetness. Muting takes place when the alcohol level reaches between 5 % and 8% by volume. These wines have a final alcoholic strength of 17% by volume.

(v) Organic Wines: Organic wines are also called ‘Green’ or ‘Environment friendly’ wines. These wines are made from grapes grown without the aid of artificial insecticides, pesticides or fertilizers. These wines are not adulterated in any way, save for minimal amounts of Sulphur Dioxide (SO₂) - the traditional preservative, which is controlled at source. For example: Vinho Verde of Portugal.

(vi) Aromatized wines: Wines that are flavoured and fortified are called Aromatized wines. Sweetening agent may or may not be added. Examples are Vermouth, Commandaria, Dubonnet, Punt – e – Mes etc.

(vii) Tonic Wines: Table wines, which have had vitamins and/or health improvers added to them are called Tonic wines. For example: Wincarnis contains beef extract.

 COLOUR

All the wines mentioned above can also be classified on the basis of their colour into Red, Pink or white.

(i) Red wines: Red wines are made from black grapes. These wines are fermented in contact with grape skins from which the wine gets its colour. The grape juice (must) remains with the skins from 10 to 30 days to extract colour and tannin. The lighter the colour required, the less time it spends with the skins. Normally these are dry wines.

(ii) White wines: White wines are usually made from white grapes, but can be made from black grapes as well. Here, the grape juice (must) is usually fermented away from the skin but this is not necessary in case of white grapes. Speed is required to seperate the must from the skin in case of black grape, otherwise dyes would liberate into the must. Normally these wines are dry to very sweet.

(iii) Pink wines: Also known as Rosé wines, these can be made in three ways – from red grapes fermented on the skins for upto 48 hours; by mixing red and white wines together or by pressing grapes so that some colour is extracted. It may be dry or semi-sweet. These are called Blush wines in USA when made wholly from red grapes.

  

ALCOHOL CONTENT

All the wines can be classified on the basis of alcohol content (which is reduced) into four main types:

(i) Low alcohol wines (LABs): These wines contain a maximum of 1.2% alcohol.

(ii) De-alcoholised wines (DABs): These wines contain a maximum of 0.5% alcohol.

(iii) Alcohol free or No alcohol wines (NABs): These wines contain a maximum of 0.05% alcohol.

(iv) Reduced alcohol wines (RABs): These wines contain a maximum of 5.5% alcohol.

These wines are made in the normal way and then the alcohol is removed by one of the following two methods:

(a) The hot treatment: This treatment uses the distillation process. It removes most of the flavour as well.

(b) The cold treatment: This treatment uses reverse osmosis or fine filtration process. This removes the alcohol by mechanically separating or filtering out the molecules of alcohol and water through membranes made of cellulose or acetate, leaving behind a syrupy wine concentrate. Then, a little water and must is added to preserve much of the flavour of the original wine.

DEGREE OF SWEETNESS

Wines can also be classified on the basis of degree of sweetness in them. Generally, White wines are classified on the degree of sweetness. The degree of sweetness on a scale ranges from Brut (Very dry) to Doux (sweet) with extra sec (dry), sec (medium dry), demi-sec (medium sweet) between them.

(i) Dry wines: It results when the yeast consumes all the sugar during fermentation, and none has been added. Such wines will be totally lacking in sweetness and hence called dry.

(ii) Sweet wines: It results when sugar remains in the wine after the yeast has died during fermentation or extra sugar has been added.

BODY OF WINE

Wines are also classified on the basis of its body. Body is the feel of the wine in the mouth; coming from the amount of alcohol, sugar, glycerine (a soluble substance formed during fermentation) and extracts from the grapes, such as tannin. Thus, body is also the weight of wine felt in the mouth i.e. higher the density or specific gravity higher is the body and vice-versa. The body of wine ranges from full bodied wine to light bodied wine with medium bodied wine in between them. Generally, Red wines are classified depending upon body.

(i) Light bodied wine: A light bodied wine is usually referred to as light wine; it is low in one or more of the body components.

(ii) Full bodied wine: A full-bodied wine is typically high in body components. It clings to the side of the glass if swished around. When a full-bodied wine is tasted, the mouth is filled in a sensuous way.