According to world renowned wine critic, Robert Parker it is very essential to have some idea about fine wines in order to purchase the premium quality of wine. Mr. Parker had devised a hundred point scale for ranking different wines and according to this method each wine is by default at 50 points. The higher each wine scores the better it is. Wines at 50 to 59 points are unacceptable for fine dining and ought to be rejected outright.
We believe fake wines wona��t even be able to score 50 points let alone be considered for consumption. After all you do not want your guests to be complaining about getting sick after drinking the apparently a�?premium and besta�? quality wine. You want them to be properly entertained which asks for the real deal and following ways will equip you in identifying real wine from fake.
Different Types of Fake Wines
1. Synthetic wine: It is manufactured without even incorporating the grapes in it. It is a mixture of water, sugar, yeast, citric acid, alcohol and flavorings to produce cheap replica of an actual wine.
2. Powdered wine: prepared from powdered residue of grape mixed with water, alcohol and flavorings.
3. Gallicized wines: it is basically low quality wort which is mixed with water and sugar until a desired density is reached, which is not at all an actual manufacturing process for proper wine.
4. Manufactured from pulp: Simply the pulp is used in the manufacturing of wine which is obtained by pressing the grapes.
5. Sometimes acidic wort may be added with soft alkaline agents to obtain a low quality wine.
6. Added preservatives: techniques which incorporate accelerated aging of wine, making use of salicylic acid to prevent the wine from going sour.
7. Mixture: adding a little amount of good quality wine to a low quality wine to make it more acceptable as far as taste and color is concerned.
8. Tinted wine: mixing different dyes to the wine to achieve a desired color and these dyes are not always natural.
1. Packaging: Pay attention to the packaging, if it is boxed wine you would do well to avoid it as good wine sellers never use such packaging.
2. Amount of sugar: wines of good quality should have following range of sugar depending on the sweetness; 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. If the amount of sugar is more than the stipulated amount, wine is probably manufactured artificially.
3. Salicylic acid: if there is mention of this ingredient the wine is manufactured in clear violation of manufacturing principles. However it should not be confused with SO2 or sulphur dioxide as that is clearly a by-product of fermentation and is present in almost every wine.
4. Check the date of manufacturing: this information is clearly mentioned on the wine bottle separately and must correlate with information on the plug.
There are a few simple tests to identify fake wine for example if you add baking soda in the sample it should change color. This will only happen if the wine is natural as baking soda will react with the grape starch and change color. If the wine is synthetic no color change will appear.
You can add glycerin to wine and if it sinks to the bottom without changing color means wine is natural. If it changes color indicates that the wine is powdered.
Add a drop of wine on a piece of chalk and observe closely. If the stain is of bright colors it is natural wine, if the stain changes colors after a while it is fake wine.