The chemistry of wine – 1

It’s been five years since my masters analysing polyphenols–antioxidant compounds–in wine. This year I’m publishing a series of posts on the winemaking process and its chemistry.

Winemaking consists on several steps. In this series titled The chemistry of wine, winemaking is divided into twelve steps, seven of which include chemical transformations.

Notice that chemical does not mean artificial; moreover, artificial doesn’t have to be bad–food for thought if you’re obsessed with organic and natural products and love wine at the same time.

Let’s go gentle in this introductory post. However, next one will include proper chemistry.

1. Grape harvest. This is the process or the time when grapes are picked. The chemical composition of wine depends on the type of grapevine, the climate, the soil and the irrigation water.

2. Mixture of grape varieties. Monovarietal wines have just one variety, while multivarietal wines have specific mixtures.

3. Separation of stems. The stems are separated with a destemmer.

This is all for today. You can have a rest while I have a glass wine and write The chemistry of wine – 2, about the carbonic maceration.

English Catalan
destemmer desrapadora
o esgranadora
monovarietal monovarietal
multivarietal multivarietal
stem rapa
grape harvest verema
or vinification







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