THE IMPORTANCE OF ALCOHOL IN WINE

Edited by Karen A. Robinson

One of the most important components in wine, alcohol is a product of the fermentation process in which yeast feeds on the sugar present in the grape, particularly on the must of vitis vinifera. Despite its volatility, it is a fundamental ingredient in wine; it releases aromas as well as balances the hard aspects of wine such as its tannins and acidity. Alcohol aids in the aging process, thus enhancing a wine’s particular characteristics and complexity. This article explores the various reasons alcohol is an essential part of wine and discusses key factors involved in its vinification and, ultimately, its consumption.

  

    One of the most important facts about alcohol is that it is a natural preservative. Alcohol is a key component that helps to ensure certain longevity; the lower the percentage of alcohol in wine, the shorter its life span. This can be seen in “fortified” wines, such as Sherry, Port, Madeira, and Marsala . The alcohol level of these wines is rarely below 18%. This is, in part, due to the fact that the winemaker blocks the fermentation at a desirable level of sugar residual to achieve the desired sweetness. Depending on the desired outcome, alcohol can be artificially added to block the yeast from further fermentation and, at the same time, to achieve the desired alcohol level to ensure structure and longevity.

    The time period of when wine is intended to be consumed is many times indicative of its alcohol content. “Old world” (i.e.: European) wines are typically vinified at around 12% alcohol. These can include French Beaujolais, citrusy whites such as Northern Italian Pinot Grigios, Gruner Veltliner from Austria, et cetera. Such rules do not necessarily apply to “new world” (i.e.: Californian, Australian) wines. This is primarily due to climatic conditions that allow longer and milder ripening seasons. The grapes of these regions typically boast higher sugar content at harvest time. This translates to a higher level of alcohol after fermentation, and consequently, a lower content of acidity.   These wines, due to the degree of ripeness of the grapes and lower acidity-to-alcohol ratio, tend to be very supple and soft. A pseudo-sweet and warm sensation is perceived in the mouth, especially around the tip of the tongue. In cases such as these, it is a style choice rather than for aging purposes that winemakers prefer to extend the hang-time on the vine to reach softer, riper tannins on red grapes, a more fruit-forward style, and thereby resulting in a higher alcohol content. California Zinfandels, Chardonnays, and Australian Shiraz are typical examples of this style.

    From a winemaking standpoint, alcohol is essential to wine’s structure and longevity. Production can be jeopardized in regions that are subjected to shorter ripening seasons and sudden change in weather, such as Bordeaux , France . Therefore, a vinification method called Chaptalization was developed which allows winemakers to add cane sugar or concentrated must to the unfermented must to compensate for the lack of sugar in the grapes. This process thereby improves the formally weak structure on the final product. Alcohol is also essential in the use of oak; its natural solvent properties favor the release of sweet spice and tannins from the barrel’s staves into the wine.

    Historically, the alcoholic component in wine has been a source of controversy. Since its earliest beginnings of crafting grape juice into a fermented beverage, men has been aware of the dual effect of alcohol consumption; it can elicit a sense of “celebration” or ‘cheerfulness”, but unfortunately it can also be addictive. Consumption of wine can be traced back to ancient times, when ancient medicine men recognized the thaumaturgic properties of wine. Ancient Romans regarded the intoxicating effects of alcohol as a “mystical experience”, believing that the spirit of Bacchus himself would enter their bodies when wine was consumed. Alcohol has been distilled from wine and used for centuries in medicine. On the other end in more recent times in the United States , prohibition demonized alcohol consumption. During this period wine was the only alcoholic beverage allowed to be consumed, but strictly for liturgical purposes. Despite this dark parenthesis, nowadays wine consumption continues to increase yearly in the USA though its alcohol content can be perceived as a deterrent in some individuals. One of the reasons for this growth could be that current medical research supports the health benefits of wine when consumed in moderation. Research has shown that the alcohol in wine, along with resveratrol, and other antioxidants present, can help in certain types of pathologies such as lowering cholesterol and reducing high blood pressure.

    Alcohol is the quintessential block in the pyramid that makes up wine. It is a vital part in the structure and composition of wine. Without it, wine would have a weaker structure, would not improve with time, and leave it with an altered and unbalanced taste.

 

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