Chemistry in daily life - wine

Wine is a very complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 3 produced via a chemical reaction, in which, for example, wine made from grapes, sugars (e.g., glucose and fructose) are turned to alcohol and carbon dioxide by winemaking yeast in the presence of oxygen through the process of fermentation, an exothermic process:

                     C6H12O6           →     2CH3CH2OH(aq)   +  2CO2(g)
Where the presence of some chemical compounds like tartaric acid, malic acid, amino acids and a few others in grapes, and many important factors determine the character of the wine produced.
Temperature control during fermentation is very important factor since heat is a catalyst, when it is applied to fermentation it speeds the bio-chemical process up. The higher the fermentation temperature the faster the yeast will convert sugars into alcohol and carbon dioxide, which sounds great
Ideal fermentation temperature for red wine should be between 20-30 oC.  It is important to keep temperature as reasonable lower as possible  since yeast stops growing as temperatures increase and die at higher temperatures.  .  It is, however, to keep temperature as reasonable lower as possible since yeast stops growing as temperatures increase and die at higher temperatures.  While white wine fermentation temperatures should be between 7-16 oC. These lower temperatures help to preserve fruitiness and volatile aromatics in wine, and have more characteristics with a white wine.
Wine chemistry explains the flavour, balance, colour, stability that was once only possible through subjective description. Understanding the principles of wine chemistry will open your eyes to a new level of wine appreciation.

The  taste of wines (or quality) is the balance of sweet, acidity and better, which come from alcohols, sugar residues (sweet taste), acidity taste (acids), and better taste (phenols).

Phenols are a class of compounds that contribute the taste, smell, medical benefits of wine and give wines their distinguishing characteristics;

Acidity of wines may be the most important aspect of wine chemistry. Interact of flavanoids and non-flavanoids derived from phenols broken down to form complicated, yet important molecules that have a profound impact on quality, colour and flavour.