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Body
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The body of a wine is the
ensemble of its chemical components with special reference to
its extracts-glycerin, mineral salts, sugars and
polyphenols-that produce sensations of density and viscosity
on the tongue and all the mucus membranes.
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THIN
Indicates a weak presence of the components of the wine,
even though the alcohol level is within legal limitations (9%
alcohol in volume, 4.5 g. per liter, anticipated extract from
the production disciplinary) and has an elusive odor.
LIGHT IN BODY
The presence of the components of the wine is modest and
could become characteristic of its type.
ADEQUATE BODY
All of the components of the wine are quantitatively
represented, giving it a good structure.
FULL
Wines of great structure and very balanced; wines of great
intensity and a persistent odor or flavor.
HEAVY
Wines containing excessive extract material making it "heavy"
and giving its taste a sense of tiredness |
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