Whether it is sweet white wines containing reducing sugar, strengthening wines, or sugar-free dry white wines and red wines, this balance principle is true. From the many experiences of wine tasting, we know that the primary substance that gives us a sweet feeling is actually alcohol .
In the past few decades, the Bordeaux Regional College has persistently promoted the concept of wine balance evaluation through many reasonable practical experiences. Since the concept of this proposition is concise, clear and easy to understand, it quickly reached a consensus among the wine industry practitioners, and it was deemed to be the benchmark for wine evaluation. Until 1949, this novel theory gradually became widely accepted, becoming a concept that was different from the composition of wine body composition, and gradually developed into a new standard for the appreciation of wine quality.
And fortunately, in the next few decades, this new theory affected the direction of the wine production industry, and winemaking processes around the world underwent major changes. The era when high content of fixed acid in wine is used as the first element in storing wine has passed, and it has turned to the era when the total acid in wine is reduced, and the taste of wine has become soft and soft. This may be regarded as the only important technological change in the wine industry since the era of Baccarat and Noah.
This change has given the world a relatively unified judgment standard for the quality of wine. Regardless of whether the winemaker understands and carefully controls the winemaking process, the ultimate quality of wine will confirm the wide applicability of this standard without exception. Thank you for paying attention to Frontier Wine. I hope that reading our articles can bring you enlightenment or gain.
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