What is the process to make the wine taste crisp?
Answer From Expert Roger Bohmrich MW
The word "crisp" is used to describe wines with pronounced acidity; in other words, those which are very "dry" in wine tasting terminology. Wines containing a range of sugar are widely available. The process of fermentation converts the sugars in the grapes into alcohol, and the majority of wines are allowed to complete that process until the finished wine is completely dry. There is usually still be a trace of unfermentable sugar which the human palate cannot easily detect. There are many styles of wine which feature a varying amount of sweetness owing to the residual, or unfermented, sugar above the threshold of human sensitivity. There are as well many popular wines we think of as "dry" which are in fact sweetened by adding rectified concentrated grape juice. Another point to consider is the individual variation in taste, since whether we find a wine "crisp" or merely "dry" is dependent upon our own perception, and the language we use to convey our judgment. Acidity can be measured objectively, but the chemical analysis doesn't necessarily translate to our personal impression. Last, that dry sensation is offset not only by the actual sugar in the wine but also by alcohol, which plays a key role as a sweet taste. So there's a lot to consider despite the seeming simplicity of a word like "crisp"!
