A very good wine has the proper equilibrium of sweet through the sugar in grapes, sourness with the acids, specifically tartaric and malic acid, and bitterness from alcohol and polyphenols, which include tannins. Instead of ingesting extra wine, having said that, the scientists propose incorporating grapes and grape derivatives http://blog-about-wine-making45566.timeblog.net/19000135/detailed-notes-on-blog-about-wine-making