1, tannic acid: The slight astringency in dry white wine is the function of tannic acid. If the content of tannic acid is too high, it will make the mouth feel dry and uncomfortable, especially the maxilla.
2, wine acid: even dry white wine has a sour taste. If the taste of acid is too strong and the other taste is too weak, it is a single sour water, which is not a good wine. The wine that is not too sour is not a good wine, but an alcoholic beverage. If the acidity in fruit wine is moderate, it can make people feel refreshed.
3, bouquet: both smell the fragrance. All wines are fragrant, but some are strong and some are light. The aroma of wine depends on the selected grape varieties and wine quality, and the fermentation methods and utensils of wine brewing will also affect the aroma of wine.
4. Taste of wine: The taste of all dry white wines is fruity, that is, the so-called wine taste. Some of the grapes taste very strange, such as litchi, apple, watermelon, honey, cut tobacco, dried leaves and so on.
5. Good wine has a balanced wine structure, and wine quality is the backbone of dry white wine. Balanced wine quality can sublimate ordinary "alcoholic grape juice" and become a real dry white wine that can arouse the interest of drinkers, be pondered and tasted.