Physical Properties:
* Appearance: Color (red, white, rose), clarity, viscosity (how thick it is)
* Taste: Sweetness, acidity, bitterness, tannins (astringency)
* Smell: Aroma, bouquet (complex scents)
* Texture: Mouthfeel (smooth, oily, crisp)
* Temperature: Affects the taste and aroma
* Density: How much mass per unit volume
* Freezing point: The temperature at which it freezes
* Boiling point: The temperature at which it boils
Chemical Properties:
* Alcohol content: Measured in percentage (e.g., 12% alcohol)
* Acidity: Measured in pH (lower pH means more acidic)
* Tannin content: Compounds that contribute to astringency and aging potential
* Sugar content: Measured in grams per liter (residual sugar)
* pH: A measure of acidity
* Sulfites: A preservative added to prevent oxidation
* Chemical composition: A complex mixture of water, ethanol, sugars, acids, tannins, pigments, and other compounds
In summary: Wine is a substance that exhibits both physical and chemical properties. Its physical properties are what we experience through our senses, while its chemical properties define its composition and how it reacts.
