What Makes Various Alcohol & Wine Different from Each Other

Vodka, Rum, Whisky, Red Wine, White Wine and there are so many varieties of alcohol and wine available in the market. So, what’s the basic difference between Alcohol and Wine? Why they taste so, different and have different types effects on our body? Are they all same? Well, as per the Director of one of the best Cabernet Sauvignon brands USA, there are significant difference in the raw materials, making process and thus the chemical component. Interesting, right? So, let’s dive deeper into it.

The primary chemical

difference between various types of wines lies in their composition, which includes the grape variety used, fermentation process, aging methods, and additives, says the winemaker of best red wines USA. Here are some key points regarding the chemical differences among wines and alcohol in general:

Grape Variety

There are several varieties of grapes, the raw material of any wine, are available in the nature. Different grape varieties contain various compounds like phenols, acids, sugars, and aromatics that influence the flavor, color, and aroma of the wine, says a seller of best Cabernet in USA. For instance, red wines get their color and certain antioxidants from the grape skins, which are fermented with the juice.

Alcohol Content

Whether you buy alcohol or wine, the main chemical ingredient in it is alcohol, says a producer of Cabernet Sauvignon brands USA. Wines generally range from 9-16% alcohol by volume (ABV), with some dessert wines having higher alcohol content due to fortification (adding distilled spirits). The type and amount of yeast used during fermentation contribute to the alcohol content.

Acidity

Wines are acidic by nature, while alcohol are mild acidic, says a store owner of best wine brands in USA. Wines contain different levels of acidity, which affect taste and preservation. Acids like tartaric, malic, citric, and lactic acids naturally occur in grapes and can be influenced by winemaking practices.

Tannins

Present primarily in red wines, tannins come from grape skins, seeds, and stems. They contribute to the wine’s structure, mouthfeel, and aging potential, explained a seller of best red wines USA. Tannins give a dry sensation in the mouth and can bind with proteins, affecting the perception of astringency.

Sugars

Believe it or not, sugar is one of the most important component that can make huge difference in the taste of wine, says one of the top winemaker of best Cabernet Sauvignon brands in USA. The amount of residual sugar left in a wine impacts its sweetness. Wines can be dry (little to no residual sugar), off-dry (slightly sweet), or sweet (higher residual sugar).

Additives

Winemakers may use various additives like sulfites (for preservation), fining agents (to clarify), and yeast nutrients during the winemaking process. Some winemakers might also use oak barrels for aging, which imparts certain flavors and compounds to the wine.

A Closer Look at Alcohol Varieties

Ethanol (Ethyl Alcohol)

This is the primary psychoactive substance in alcoholic beverages. It’s formed during fermentation when yeast converts sugars into alcohol and carbon dioxide. The concentration of ethanol determines the alcoholic strength of a beverage.

Congeners

These are compounds other than ethanol produced during fermentation or added during production, explained a distributor of Best red wines USA. They contribute to the taste, aroma, and potential side effects of alcohol consumption. Different beverages contain varying levels of congeners, with darker spirits like whiskey and red wine typically having higher concentrations.

Distillation

Spirits like vodka, whiskey, rum, and gin are created through a distillation process that concentrates alcohol content and removes impurities. It is one of the major steps in alcohol preparation that significantly increases the ABV compared to that of wine or beer.

These differences contribute to the unique characteristics of various wines and alcoholic beverages.