What chemicals are in wine?

Wine is a complex beverage with hundreds of different chemical compounds, but the main ones are:

Primary Components:

* Water: The most abundant component, typically making up 85-88% of wine.

* Ethanol (Alcohol): Produced by fermentation of sugar, giving wine its characteristic taste and intoxicating effects.

* Sugars: Primarily glucose and fructose, remaining after fermentation. Levels vary depending on wine style.

* Acids: Malic, tartaric, citric, and lactic acids contribute to the flavor and structure of wine.

* Glycerol: A by-product of fermentation, adds body and sweetness.

Other Significant Components:

* Phenolic Compounds: These include tannins (from grapes and oak), anthocyanins (red pigments), and flavonoids. They contribute to bitterness, color, and antioxidants.

* Volatile Compounds: Include esters, aldehydes, and ketones, contributing to aroma and complexity.

* Minerals: Potassium, magnesium, calcium, and others are present in small amounts.

* Nitrogenous Compounds: Amino acids and proteins contribute to flavor and can be influenced by yeast and bacteria.

Trace Amounts:

* Sulfur Dioxide: Added as a preservative and antioxidant.

* Yeast Metabolites: Some yeast-produced compounds can contribute to flavor, like sulfides and esters.

* Oak-Derived Compounds: Vanillin, lactones, and others contribute to flavor and aroma if aged in oak barrels.

Note: The exact chemical composition of wine varies greatly based on:

* Grape variety: Different grapes have varying sugar, acid, and phenolic profiles.

* Region: Climate, soil, and vineyard practices all impact the final wine.

* Winemaking techniques: Fermentation, aging, and other techniques can influence the presence and concentration of various chemicals.

It's important to remember that while these chemicals are present, they are not necessarily harmful in the context of moderate wine consumption. However, excessive consumption can lead to health issues.