French wine constitution

Wine is the product of grapes, mainly originating from the plant called Vitis vinifera, which has many cultivars, known as varietals in France.  Other species of the genus Vitis (Vitis riparia, Vitis rupestris and Vitis berlandieri) are used to produce the rootstock that is found in soil.

Wine from Vitis are unpleasant, often foxy organoleptic and uninteresting. There are also products that by analogy are given the name “wine” such as Japanese sake (rice wine) or palm wine.

Constitution

Wine is essentially an alcohol solution in water, which also contains a large number of volatile chemicals not in solutions or suspensions. The alcohol content is usually between 10% and 15% on average for non-reinforced versions with a water content of about 85%.
The alcohol is mostly ethanol, but there are also glycerol, sorbitol, butylene glycol.
Wine also contains sugars: glucose and fructose; the dose varies from 0 to 2 g / L in dry wines to 50 to 60 g / L in sweet wines for which the alcoholic fermentation is also incomplete and non-fermentable sugars (pentoses);
acids: tartaric; citric; acetic; lactic; malic; succinic; oxalic; boric; phosphoric; phenolic; 7 benzoic acids; cinnamic acids. The pH of wine ranges from 3 to 4;
phenolic compounds: tannins; anthocyanins like red wine are antioxidants.