Body (wine)

This article or section needs revision: Although “extract” and “body” are not the same, some parts of this article describe it that way. There is no clear explanation of the differences. Thesis on this: The body describes a taste aspect of the wine ("full body" = powerful (/ full-bodied?) Wine, "little body" = lighter (/ slacker?) Wine). The extract are the non-volatile components dissolved in the wine.
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As a body in which is enology the total extract (substance) of a wine designated. The extract and the body are not the same.

In exquisite wines, the body is in a balanced relationship to acidity and tannin, which give it its elegance as it matures. The wine language used, for example, terms such as for the taste description of the body -bodied , full-bodied and full of extra-rich wines and thin , flat or short for low extract wines.

The body is often mistaken for the alcohol content, but it is actually formed by all around 500 substances and substances found in wine (such as tannins , residual sugar , acid ). A full-bodied wine therefore does not have to have a lot of alcohol, but rather a rich extract.

The fewer grapes a vine has , or the less water the berries have, the higher their total extract. The amount and composition of the extract determine the later color, aroma and bouquet as well as the quality and shelf life of the wine.

See also

• Texture (wine)

Individual evidence

1. ↑ Little ABC of Wine. In: Lambauer winery. Retrieved April 26, 2015 .