extract
The total of all nonvolatile substances (such as minerals, sugars, and pigments) that give a wine substance. Some winemakers determine extract by simply evaporating the liquid and weighing the residue. extract contributes to the body, flavor, character, and color of a wine. Wines made from grapes that provide heavy extract are usually described as full-bodied, and have dense, concentrated flavors and dark (for the type), opaque colors. See also tannic
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.