ttepper
Barrel Filler
Posts:1309
 | | 07/24/2003 11:09 PM |
| In RP review the 1999 Falesco Montianoof he says "For technicians who care about such things, it has a whopping 37 grams per liter of dry extract."
And this means?
Thanks | | | |
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Jeremy Matthew
Barrel Sampler
Posts:2067
| | 07/24/2003 11:51 PM |
| Dry extract refers to the sum of the non-volatile solids of wine that are a mintained within the wine excluding sugar- ie tannins, acids, gums, minerals, glycerol etc... 37 grams is pretty big thats for sure. To be high in extract a wine doesn't have to be high in alcohol or body. It is also a method of measurement for detecting adulteration or fraud in wine, although they don't constitute proof, abnormally high or low extract values are reason to suspect fraudulent manipulation. These days though fraud is much less likely ( When was the last use of methanol for fining the wine etc..) so is utilised much less these days.
The USUAL (there are always exceptions) value of wine is between 17gl and 30gl extract, so for a wine to have 37 gl is pretty big.
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stemor
Collierville, TN
Wine Thief
Posts:2813
| | 07/25/2003 3:20 AM |
| TT,
One other way to look at it is this: 3.7% of that LIQUID is SOLID.
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Cheers, y'all | |
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Carl
Grape Fermenter
Posts:462
| | 07/25/2003 8:49 AM |
| Quote:
One other way to look at it is this: 3.7% of that LIQUID is SOLID.
Is that right? Now I am confused. I thought a gram is a measure of weight, and a liter a measure of volume. Is gram in this case also a measure of volume? If something is 1000 grams liter, does that mean it's solid and completely dry? | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13660
| | 07/25/2003 1:30 PM |
| It's a bit, eh, chunky, yeh? (in your best Brit accent)  | |
www.roguefood.com -- www.cellartracker.com | |
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skwid
Wine Connoisseur
Posts:5452
| | 07/25/2003 2:02 PM |
| | CB, it depends on a number of things. 1cc of water at 4 degrees C weighs one gram and this doesn't change much until the water starts to boil or freezes. Thus one liter of water weighs a kilogram. Wine is mostly (though not all) water thus stemor's statement that 3.7% is solids. This isn't quite right in that the 15% or so of the liquid which is alcohol is actually slightly lighter on a weight/volume basis. But it is a good first approximation for us. | | | |
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Carl
Grape Fermenter
Posts:462
| | 07/25/2003 5:02 PM |
| | Thanks for the explanation. One liter of water = kilogram (subject to certain exceptions you mention)...ah, yes, now it is coming back to me. I think I learned that in high school chemistry. Elegant, that metric system. | | | |
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TBird
Park Slope, Brooklyn
Wine Connoisseur
Posts:5169
| | 08/13/2003 5:01 AM |
| | it's called fiber. purple poop. 'word. | | | |
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ChangeMe
Grape Stomper
Posts:152
| | 10/23/2003 10:02 AM |
| Continuing on a somewhat different subject involving solids...
The body of a wine is largely constituted by the alcohol but also by the dry extract. The difference between medium and full bodied lies somewhere around 12-13% alcohol and, according to what I've read, extract wise around 25-30 g/l.
Do you agree with the latter? I normally expect a wine with 13% alcohol to be full-bodied. Can one make an assumption that a wine with 35 g/l extract is either full bodied or out of balance?
(I ask because here in Finland we get that information in the product catalogues, but wine descriptions are pathetically incorrect. Allora Primitivo with 15% alcohol and 35g/l extract was described as medium-bodied by the alcohol monopoly Alko. The wine was a monster and could not be described as anyhting but full-bodied.) | | | |
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Jeremy Matthew
Barrel Sampler
Posts:2067
| | 10/23/2003 10:28 PM |
| | I thinkit is dependant on the wine style and character. A Barolo with 25 gl and %13 Alcohol I would consider fairly medium bodied for a Barolo but for a standard red wine it may be more full bodied. | | | |
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ChangeMe
Grape Stomper
Posts:152
| | 10/27/2003 12:51 PM |
| Thankyou Jeremy,
Good point. | | | |
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