The wine is fragrant and scented, and we can smell berries, herbs, leather, oak and more. So, where did so many flavors come from? In fact, from the grape variety, to the environmental conditions of planting, to the choice of winemaking process and the process of wine vintage, can give a bottle of wine a variety of flavors. So what are the specific aspects? The Beer Fermenter Factory will tell you next.
1, from grape varieties
There are many kinds of wines from wine grapes, which can be easily divided into fruit and non-fruit. Giving wine a specific fruity flavor is characteristic of many wine grapes.
The fruit flavor in the wine comes from the wine grapes themselves. Red grape varieties can give wine red berry flavor, black berry flavor; white grape varieties can give wine lemon, peach, melon flavor.
Wine grapes also give wine a non-fruity taste. Such as bell pepper and cedar in Cabernet Sauvignon; Sauvignon Blanc, in wine grassy smell; peppery in wine; oily and so on.
2, from the grape growing environment
Wines from different climatic conditions, even if they are made from the same grape variety, will have different styles. White wines from cool climates often have the taste of white flowers, lime, green apples, high acidity, low alcohol content, fresh and crisp; white wines from hot climates often have lemon, grapefruit, and tropical The taste of the fruit, the lower acidity, the higher alcohol content and the fullness of the wine.
The vines must grow ripe fruit, the sunshine will fully promote the grape to synthesize more sugar and flavor, and some will develop the tropical fruit flavor; the lack of sunshine will make the wine grape immature, with unpleasant green taste.
3, from the winemaking process
Under anaerobic conditions, yeast-based microorganisms decompose organic substances such as glucose to produce alcohol, carbon dioxide, etc., while releasing a small amount of energy, that is, wine alcohol is fermented in a Wine Fermenter.
Alcoholic fermentation is the process of converting sugar from wine into alcohol. Most wines have very low sugar content and taste almost no sweetness. Some wines contain sugars of varying contents and belong to sweet wines.
There are many ways to make sweet wines, which can interrupt the alcohol fermentation process and retain some of the sugar in the grape juice. You can also add unfermented grape juice; or increase the sugar content of the wine grapes themselves, ice wine or raisin wine. This is the case. This puts the wine in a Wine Storage Vessel, which makes the wine more flavorful.
Some wines have the taste of butter, whipped cream, and even creamy cakes because the wine has been fermented with malic acid-lactic acid. This is the process of converting malic acid in wine into lactic acid and carbon dioxide by fermentation. In fact, malic acid tastes more stimulating, while lactic acid is much softer and the acidity is much lower. Therefore, lactic acid fermented wine is used to improve the taste of the wine and make it more drinkable. These wines often have the flavor of fresh butter, whipped cream, soft bread, cream cakes and biscuits.