I'm quoting you hoping you could expound on what "extract" is. Also, is structure just a matter of acidity or sweetness? Thank you.
Answer From Expert Roger Bohmrich MW
This is a great question as these terms are in frequent use in the world of wine. Extract, typically referred to as dry extract, refers to all the solids which are not volatile. They include a range of substances including phenolics, sugars, acidity (other than volatile), glycerol, proteins and others. The total dry extract differs from one wine to another, and it is not possible to show a specific relationship between these solids and either the body or quality of any given wine. As for structure, interpretations vary, but I would argue for a definition which takes in both tannin and acidity; some argue that alcohol as well is a structural component. Clearly, this term is somewhat elusive but nonetheless very useful for wine tasters, who understand its essential meaning even if they may quibble about all the components. It is understood that structure allows a wine to age in bottle, but not all components are vital for a long life. For example, many red wines can develop over a long period with high tannin content and relatively low acidity, while a top German Riesling with residual sugar, low alcohol and high acidity, can also live to a remarkably old age.
