Total extract

Gesamtextrakt

Collective name (also extract, dry extract, total dry extract) for the sum of approximately 8,000 different substances, and substances that occur dissolved in the wine and a distillation remain (evaporation) of the aqueous-alcoholic fraction. Until recently it was believed still "only" about 1,000. The vast majority of these chemical compounds is still unknown. The calculation and display is in grams per liter accurate to 10-1. The residual sugar and the non-volatile acids (malic acid, lactic acid, tartaric acid and others) form the main component. Other substances are phenols (anthocyanins, flavonoids, tannins), protein and nitrogen compounds, minerals, trace elements, vitamins and other alcohols (glycerol, methanol). In other words, there are all soluble substances other than water, volatile acids and ethanol. The share of the wine is about 17 to 30 g / l In general, red wine has as mainly due to the higher values ​​of white wine phenols. Wine contains up to 85% water, the rest are odorless and tasteless affecting substances.

In the Aging the wine is reduced, the proportion of some substances, because part of a deposit (sediment) is precipitated (the relevant changes and chemical processes are in bottles above). The so-called "sugar-free extract" is determined by subtracting from the total extract Reducing sugar and existing allfällig Sucrose (Total sugar content is as Invert indicated) subtracting. The sugar-free extract, but allows only a limited value for assessing the quality of a wine, because the acid content is technologically very suggestible. So you draw the calculated as tartaric acid "non-volatile acids" and receives from the "residual extract". This determines the "intrinsic quality" of a wine, making wine at the best comparable. Very high or very low residual values ​​to extract Wine adulteration Point (Panchen). The totality of all minerals and trace elements as Ash As the set of all acids Acidity known.

For the total extract content of a wine are mainly the rainfall or Climate Conditions during the growing season (since all substances are soluble in water), the roots of Vine (The older the vine, the more pronounced and extensive root system) and the Soil type with the therein contained Nutrients essential. The lower the yield , that is, the less grape carries a vine or include the less water-constituents by this circumstance the berries, the higher is the total extract. Also the moment of Vintage plays an essential role. The later the harvest the grapes, the higher values ​​generally. It is not only alone the weight Most crucial, but the grapes should be an optimal physiological maturity exhibit.

The total extract is from a qualitative Wine Review considerable importance and indicates whether a wine as extraktarm ( thin , flat , short = Up to about 15 g / l) or as rich in extracts (Full-bodied, bodied = Is classified from about 22 g / l). The amount and the specific composition of all substances is the Structure (Scaffolding, Body ) And decides on Flavor , bouquet , color , Durability and his ability during the development in bottles - and ultimately on the quality of the wine. A Quality wine should have at least 20 grams per liter of total extract (previously there was one - now eliminated - statutory requirement of at least 18 g / l). The formula and terms again in short form: total extract minus reducing sugar = sugar-free extract minus non-volatile acids = extract residue. The main ingredients:

WINE INGREDIENTS	GRAMS / LITER
Water	780-850
Ethanol (Of alcohol) - 8 g of alcohol represents about 1% vol Alcohol content	50-120
Glycerol (Of alcohol)	6-25
Methanol (Of alcohol)	0.2 to 0.8
Aldehydes (Alcohol compounds)	0.01 to 0.1
Sugar = fructose , Glucose , Pentoses - See below Residual sugar	1 to 50 (250)
Acids = Tartaric acid , Malic acid , Citric acid , lactic acid , etc.	4-15
Phenols = Anthocyanins , Flavonoids , Resveratrol , Tannins , Etc.	0.1 to 2.5
Flavourings = ester , Eugenol , Furfurole , Phenols , Vanillin , Etc.	0.8 to 1.2
Vitamins = B and C, especially	0.4 to 0.7
Minerals and trace elements = Ash - See below Nutrients	1.5 to 4.0
Protein and nitrogen compounds	0.3 to 1.0
Colloids (such as polymerized phenolics)	0.15 to 1.0
sulfuric acid = Sulfur dioxide (Sulfites)	0.15 to 0.25
Weinstein - Calcium tartrate, potassium hydrogen tartrate	not necessarily
Depot - precipitated material (sediment) - see below Polymerization	not necessarily

In the Analytical Review in the context of quality wine check the content of certain ingredients is determined exactly. This is in the allocation of Official test number (Germany) and State control number (Austria) is mandatory. Are under consideration by various limits Agent in winemaking permitted to be possibly found in an analysis (eg Ascorbic acid or sulfuric acid ). See also under analysis with respect to Metabolomics and Nuclear Magnetic Resonance . Regarding allowable / common Agent in winemaking see there.