Babarolo Piedmont Wine Lexicon - P

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PH

PH is measured on a scale from 0 (strongly acidic) to 14 (strongly alkaline). The average is tap water, which should have a pH value of 7 and is therefore acid-neutral. In wines, the PH value is based on the level of non-volatile and therefore tasteable acids. Wines range from 2.9 to 4.0 PH. Thus, a distinction is made between high-acid and low-acid wines.

Wines are based on three factors: acid, residual sweetness and alcohol content. As a rule of thumb, the more one factor predominates, the more emphasis should be placed on the other two factors in order to achieve a harmonious balance between the three factors. Wine naturally contains the acids tartaric, malic and citric acid. As a result of fermentation, he additionally receives the acids acetic acid, butyric acid, lactic acid, succinic acid and others. It should be noted that the PH value of a wine does not fully reflect the acidity of a wine, since the acidity of a wine also depends on basic components such as potassium and calcium.

Prosecco

Prosecco is made from the Gleria grape variety and is grown in Valdobbiadene and Conegliano in Veneto. It can be used to make Prosecco Frizzante (sparkling wine), Prosecco Spumante (sparkling wine) and various still wines. In Italy, the Prosecco Spumante in particular enjoys cult status and is a real alternative to champagne there.

There used to be some conceptual difficulties because Prosecco not only stood for the corresponding wines, but also for a green grape variety in Veneto . Only since a decree by the Italian Ministry of Agriculture in 2009 has there been conceptual clarity. The grape variety was renamed to its original name, Glera, while the Prosecco wine-growing region was given more protection. Since then, further improvements in the quality of Prosecco wines have been observed.

Polymerization

the addition of reactive, unsaturated molecules to form long-chain compounds, the polymers; This chemical reaction changes the molecular structure and size of the polyphenols during the aging or aging of wines and, as a consequence, the colour, smell and taste of the wine.


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