Is the higher the alcohol content of wine, the better?

Wine is a kind of wine that is brewed by placing grapes in wooden barrels and allowing them to fully ferment for a period of time. Most wines are sweet but not astringent. After drinking it, there will be a sweet aftertaste in the mouth. It is a kind of wine that many people like to drink. Due to some climatic and technical reasons, French wine is the most famous in the world. But wine is still a kind of wine after all. Some people think that the higher the alcohol content, the better it is. Is this really the case?

1. Is the higher the alcohol content of wine, the better?

1. Due to the greenhouse effect, grapes around the world are becoming more and more mature, and the alcohol content of wine is also getting higher and higher. Almost at the same time, the preferences of the global wine market have also begun to change, with a growing preference for wines with high alcohol concentrations and richer tastes. But in fact, any behavior that deviates from "balance" and emphasizes the alcohol content of wine alone is rogue.

2. For a good wine, whether it is sweet, dry, semi-sweet or semi-dry; whether it is sparkling or still; whether it is red wine, rosé wine or white wine, the "balance" between alcohol content, tannins, acidity, sweetness (residual sugar content), fruitiness and other aftertaste is its important measurement standard.

3. Too high or too low alcohol will affect the taste of the wine: too high alcohol will cover up the natural aroma of the wine, and too low alcohol will cause the wine to lack flavor. In fact, this is very easy to understand. As a "fan" of Liu Yan, no matter how much you like her figure, you certainly cannot accept a "hybrid of Feng Jie + Liu Yan". Only a woman whose face, figure, skin, temperament and knowledge reach a certain balance can be pleasing to the eye.

Where does the alcohol content of wine come from?

1. Although the fermentation of wine is a very complex chemical reaction process, the most important chemical change is the conversion of sugar into alcohol and carbon dioxide under the action of yeast. That is, fermentation can be simply expressed as: sugar in grapes + yeast → alcohol + carbon dioxide + heat. Therefore, if the sugar content of grapes is high, the alcohol content converted will be correspondingly high, and if the sugar content of grapes is low, the alcohol content converted will be low.

2. The sugar content of grapes depends not only on their variety, but also on the local climate and year, because these factors directly affect the maturity of the grapes. Generally speaking, the more mature the grapes are, the higher their sugar content, and vice versa. This also explains why New World wines located in the Southern Hemisphere generally have richer fruit aromas and relatively higher alcohol content. For example, the alcohol content of American wine is 13%, and the alcohol content of Australian wine is 13.5% or even 14%. Countries with relatively cold climates such as Germany have lower sugar content in grapes, and thus the alcohol content of wine is also relatively low.