Dryness - what makes wine dry?

[Stanleythecat]

I want to make a really dry wine but is 'dryness' just that all of the available sugar has been fermented out or is acidity 'tartness' also a factor?

Some wines like sauvignon blanc, under-ripe fruit are part of their make up (the Champagne region is notorious for its the fact that the grapes don't ripen).

What gives the sour/dry flavour and can I do anything to promote this? Add more acid maybe?

Many thanks

Leo

 

[oldjiver]

Dryness means that the wine does not taste sweet. Most commercial dry wines are not completely dry as a small amount of sugar rounds off the flavour. Grapes have mainly tartaric acid, apples have malic acid. Most people add citric acid to wines lacking acidity. Most homemade wines using reasonable quantities of fruit or juice will have enough acidity naturally. The scientific method of checking acidity is called "Titration" (not titilation!) But the best method is just TASTE! If your wine is bland add citric acid till it tastes right if too sour add acid reducing solution. The best methods of getting it right are good recipes and EXPERIENCE.