Extract

The extract of a drink comprises all dissolved substances that would remain on evaporation: sugars, acids, minerals, proteins, tannins, glycerol and others. It is often given in grams per litre or in degrees Plato.

A high extract usually leads to a full, dense impression in the mouth, a low one to a slim, light impression. In wine a high sugar-free extract is seen as an indication of concentration and quality. It is a measurable quantity closely linked to the sensory impression of body.