85% Water: There’s a reason for the ancient tradition of drinking wine besides the pleasure of its alcohol content: wine is mainly water. Long ago, wine was safer than water because it was less prone to dangerous bacterial contamination.
13(ish)% Alcohol: Naturally fermented wines rarely go over 15% alcohol because yeasts run out of sugar to ferment. High alcohol wines (14% to 15%) are generally from warm regions where grapes reach a high level of ripeness with high concentrations of sugar. Only fortified wines have alcohol percentages of 17% to 20% or higher.
1% Glycerol: Glycerol is a byproduct of fermentation, generated by the yeasts as they transform sugar into alcohol.
0.5% Acids: Three primary acids are found in wine grapes: tartaric, malic & citric acids. During the course of winemaking & in the finished wines, acetic, butyric, lactic and succinic acids can appear.
0.4% Carbohydrates (Sugars): Wines can contain small quantities (1 or 2 g/L) of unfermentable sugars. Like the name indicates, they cannot be fermented by yeasts or bacteria. They therefore remain in the wine as “residual sugars” & provide some sweetness.
0.1% Phenolics: Phenolics called flavonoids and anthocyanins give white & red wines their distinctive colors. The tannins that provide wine’s drying astringency & some bitterness are also phenolics.
Remember—It’s never too late to visit Flemington’s ONLY HANDS-ON WINERY to make your own Wine!