Spot fake wine-Robert Parker, a world-famous wine critic, says that it is very essential to have at least a little idea about good wines to buy prime quality wine. Parker has devised a grading technique, for wines based on a hundred point scale. As per this technique, each wine gets a base score of 50 points. A higher score means better wine. Low scores, like that of less than 59 are not to in for fine dining practices.
Fake wines usually will not be able to get a score of greater than 50 points and are disregarded for consumption. No one would want their visitants to become sick after drinking under par wine. You would prefer that your guests have themselves a quality time which therefore asks for real wine and here’s how can help yourself a little in identifying fake wines.
Types of Fake Wines
1. Synthetic wine: It is formulated without including any grapes into it. It consists of water, sugar, yeast, citric acid, alcohol, and taste inducing agents mixed to form a low-cost fake wine.
2. Powdered wine: It is produced by mixing powdered grape residue with water, alcohol, and taste inducing agents.
3. Gallicized wines: Low-quality infusion of ground malt, also known as wort, is watered down to desired consistency to produce these wines. This is not the real wine manufacturing process.
4. Manufactured from pulp: The pulp formed from mashing grapes is used to manufacture the wine.
5. Sometimes acidic Acidic wort may be mixed with soft basic agents to form a low-quality wine.
6. Added preservatives: Chemicals are used to accelerate the aging of wine, and salicylic acid is used to make sure the wine doesn’t go acrid.
7. Mixture: A little good quality wine is mixed with some amount of low-quality wine to produce wine which doesn’t taste or look too much like a fake wine.
8. Tinted wine: Dyes are used to achieving the desired color in the wine. The dyes used are mostly artificial.
Now that we have accustomed ourselves to the different types of fake wines, here are some guidelines to follow while going out to buy a good bottle of wine.
1. Packaging: Good wine is usually never found in packed boxes. As such it is best to avoid wines that are packaged in boxes.
2. Amount of sugar: Wines of good quality have a definite amount of sugar present per unit volume. The acceptable ranges for different classes of wines are as described: for dry wine up to 4g/L, for semi-dry up to 18g/L, for semi-sweet up to 45 g/L and for sweet it should be a minimum of 45g/L. Artificial wines will usually have more than the mentioned amount of sugar per unit volume.
3. Salicylic acid: Salicylic acid has no role in the manufacture of excellent wines. If it is mentioned as an ingredient, then the wine is not manufactured how it is intended to and will most probably not be good. This, however, should not be mixed up with sulfur dioxide (SO2) which being an aftereffect of fermentation is present in almost all wines.
4. Check the date of manufacturing: The manufacturing date is mentioned on both the plug and the bottle, and should agree with each other.
After all these tips there are still some easy tests you can perform to judge whether the wine is fake or good. As an example, if you mix a sample of wine with baking soda, the sample should change color. The baking soda reacts with the starch in the wine to produce the discoloration and will not be observed in a synthetic wine as it does not contain grape starch.
Adding glycerin to wine is another such test. If it sinks to the bottom without any discoloration in the wine, the wine is natural; else it is powdered.
On a piece of chalk put a drop of the wine you are testing. If the stain is of bright colors it is natural wine; if it switches colors after some time, it is fake.