Piedmont Wine Lexicon - P

PH value

The PH value is measured on a scale from 0 (strongly acidic) to 14 (strongly alkaline). The mean value is for tap water, which should have a pH value of 7 and is therefore acid-neutral. The pH value of wines is based on the amount of non-volatile and therefore palatable acids. Wines move within a spectrum from 2.9 to 4.0 PH. A distinction is made between acidic and low-acid wines.

Wines are based on the three factors acidity, residual sweetness and alcohol content. As a rule of thumb, the more one factor predominates, the more the other two factors should be emphasized in order to achieve a harmonious balance between the three factors. A wine naturally has the acids tartaric acid, malic acid and citric acid. The fermentation also gives it 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 indicate the acid value of a wine, as the acid value of a wine is also dependent 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 create Prosecco Frizzante (sparkling wine), Prosecco Spumante (sparkling wine) and various still wines. In Italy, Prosecco Spumante in particular enjoys cult status and is a real alternative to champagne there.

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

Polymerization

the accumulation 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 development or aging of wines and, as a consequence, the color, smell and taste of the wine.


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