Sweet Dessert Wine: Complete Lipids and Fats Profile

Sweet Dessert Wine ‐ Types of Fats and Lipids

Introduction

Sweet dessert wines are made from a variety of grapes and are known for their rich, sweet taste. These wines are consumed all over the world as an accompaniment to desserts or simply enjoyed on their own. While these wines may have a large amount of sugar in them, it is not the only source of carbohydrates found in the drink. In fact, there are various types of carbohydrates that make up and contribute to the composition and flavor of the beverage. In this paper, we will discuss the primary sources of sugars, starches, and other carbohydrates found in sweet dessert wine, then review how they interact with one another and create the complex flavors and characteristics associated with the beverage.

Types of Carbohydrates Found in Sweet Dessert Wine

The base of any wine is composed of water and organic compounds, mainly comprised of alcohols, acids, tannins, and esters; but also includes several other components such as proteins, minerals, vitamins, and, of course, carbohydrates. There are three primary types of carbohydrates found in sweet dessert wines: monosaccharides (simple sugars), disaccharides (complex sugars), and polysaccharides (starches).

Monosaccharides

Monosaccharides, or simple sugars, are the simplest form of carbohydrates and are composed of just one molecule. Monosaccharides can be further divided into two distinct categories - monoalcohols and monouronic acids. The most common monosaccharide found in sweet dessert wines is called fructose, which is a type of monouronic acid that gives the wine its typical sweetness without overpowering it. Fructose can exist naturally in some varieties of grapes used for making sweet desserts wines, although it can also be added during fermentation depending on the desired sweetness and complexity of the finished product. Other examples of monosaccharide compounds include glucose and galactose. Glucose is derived from natural grape starch and occurs in small amounts in some sweet dessert wines; however, it does contribute slightly to the overall sweetness. Galactose is considered an “imbalance” compound and rarely occurs in significant concentrations. It is thought to provide some additional body and structure when blended with other traditional carbohydrate molecules.

Disaccharides

Disaccharides, or complex sugars, are formed when two monosaccharide molecules bond together. Disaccharides are typically much sweeter than monosaccharides and tend to add more robustness and complexity to the finished product. The most common disaccharide present in sweet dessert wines is sucrose, which is made up of glucose and fructose bonded together. This sugar provides almost half of the total sugar content found in most sweet dessert wines. Sucrose tends to maintain a consistently higher level of sweetness throughout the aging process, allowing producers to blend sweet and dry dessert wines in order to achieve the desired flavor profile. Additionally, the presence of glucose and fructose in a single molecule can increase the longevity and preservation of sweet dessert wines by retarding oxidation reactions. Lastly, sorbitol, another type of disaccharide, is sometimes used in sweet dessert wines when producers want to introduce honey-like complexities without over-sweetening the beverage.

Polysaccharides

Whereas both monosaccharides and disaccharides are composed of 2 or fewer molecules, polysaccharides are formed when multiple mono- and/or di- saccharide molecules combine together to form larger chains. Polysaccharides are not always broken down and absorbed by organisms like the other, simpler forms of carbohydrates; rather, certain complex starches are capable of fermenting within the wine producing bubbles of carbon dioxide - though not nearly to the extent of beer or sparkling wine. Some of the most common polysaccharides identified in sweet dessert wines include amylopectin, maltose, and melibose, all of which are produced from the breakdown of raw starchy materials during fermentation. These starches contribute to the body and texture of the drink, as well as support broader nuances of darker coloring and fibrous characters. However, since their digestion produces few calories, due to inefficient break down of bonds, their effect on sweetness is relatively low.

Conclusion

In conclusion, sweet dessert wines contain a mixture of different carbohydrates including monosaccharides, disaccharides, and polysaccharides. Monosaccharides such as fructose add subtle sweetness to the beverage, while disaccharides such as sucrose offer stronger influences and longevity. Finally, polysaccharides such as amylopectin, maltose, and melibose work to improve the mouthfeel and textural qualities of the drink. Understanding the role each component plays in creating the final product allows winemakers to mix, match, and fine-tune their recipes until the desired outcome is achieved. All-in-all, the clever use of carbohydrates goes a long way in bringing out the wide range of flavors and aromas that makes sweet dessert wines so popular among consumers.