Sweetness Of Wine
The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins. Briefly: sugars and alcohol enhance a wine's sweetness; acids (sourness) and bitter tannins counteract it. These principles are outlined in the classic 1987 work by Émile Peynaud, The Taste of Wine.
Read more about Sweetness Of Wine: History, Residual Sugar, Süssreserve, Terms Used To Indicate Sweetness of Wine
Famous quotes containing the words sweetness of, sweetness and/or wine:
“Some poems are for holidays only. They are polished and sweet, but it is the sweetness of sugar, and not such as toil gives to sour bread. The breath with which the poet utters his verse must be that by which he lives.”
—Henry David Thoreau (1817–1862)
“A great biography should, like the close of a great drama, leave behind it a feeling of serenity. We collect into a small bunch the flowers, the few flowers, which brought sweetness into a life, and present it as an offering to an accomplished destiny. It is the dying refrain of a completed song, the final verse of a finished poem.”
—André Maurois (1885–1967)
“Something of vengeance I had tasted for the first time; as aromatic wine it seemed, on swallowing, warm and racy: its after- flavour, metallic and corroding, gave me a sensation as if I had been poisoned.”
—Charlotte Brontë (1816–1855)