The total of all nonvolatile substances (such as minerals, sugars, and pigments) that give a wine substance. Some winemakers determine extract by simply evaporating the liquid and weighing the residue. Extract contributes to the BODY, flavor, CHARACTER, and color of a wine. Wines made from grapes that provide heavy extract are usually described as full-bodied, and have dense, CONCENTRATED flavors and dark (for the type), opaque colors. See also Glossary of Wine Tasting Terms, page 613