Water - 70-85%
Carbohydrates - 15-25%
Mainly Glucose and fructose (approx 1:1) small amounts of pectins, unfermentable pentos.
Organic Acids - 0.3-1.5%
Mainly tartic acid with some malic acid -slight levels of citric- NB botrytised fruit (for late harvest wines) is higher in gluconic acid.
Tannins - 0.01-0.1%
Phenolic compounds eg. catechins (bitter) tannins (bitter,astringent) and anthocyanins (red wine color).
Nitrogeous Compounds - 0.03-0.17%
Eg. Ammonia, amino acids, proteins, nitrates, etc.
Mineral Compounds - 0.3-0.5%
Eg. potassium, sulfur, iron, sodium, calcium.
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