Resumen

GARRITZ, Andoni. Chemistry of wine. To celebrate the International Year of Chemistry. Educ. quím [online]. 2011, vol.22, n.4, pp.282-287. ISSN 0187-893X.

This latest edition of the International Year of Chemistry is dedicated to the dissemination of chemistry. In view of this I propose to offer a toast of wine, with an account of disclosure about the chemistry that develops in oenology. It is recognized that its origins are unclear, despite the enormous amount of figures and statues with people drinking wine or making grape treading. There are many traces of its use in many archaeological sites. Chemical control of wine helps a lot to decide when to carry out the harvest, which to add to the fermentation and when the product has matured after ageing: "añejamiento". However, the appearance, aroma, taste and feel in the mouth are more crucial; properties evaluated not only by chemical analysis but with the manufacturer's participation, development and sensory experience to balance the flavor, color and taste to produce a unique wine. We are going to speak a little through some of the most famous wine regions: California, Bergerac, La Rioja, Valle de Guadalupe and Valle del Maipo.

Palabras llave : chemistry of wine; origin; main production zones; California; Bergerac; La Rioja; Valle de Guadalupe; Valle del Maipo.

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