Wine Chemistry

Wine chemistry involves the study of chemical changes and compounds that develop during grape fermentation and aging. Primary components include sugars, which yeast converts into alcohol, and acids, which contribute to flavor and stability. Phenolic compounds, like tannins and color molecules, influence taste and appearance. During fermentation, temperature and pH affect these reactions, shaping the wine's aroma, taste, and texture. Additional factors like oxygen exposure and storage conditions can modify chemical stability over time. Understanding wine chemistry helps winemakers control quality, balance flavors, and produce consistent, desirable wines.