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.