Tannin in wine exists in the seeds, skins and stems of grapes. When grapes are soaked and fermented with belt seeds, tannins hidden in skins and seeds will penetrate into wine. In addition, the oak barrels used for wine storage also contain tannins. When old wine needs to sleep in oak barrels, tannins in oak will sneak out and sneak into the wine.
In most cases, red wine contains a lot of tannins, because it is fermented with belt seeds, and sometimes even stalks are added, while the brewing method of white wine makes the wine almost free of tannins. Because white grapes are usually fermented by peeling, and rarely aged in oak barrels. In addition, the peach wine contains very low tannins. Although the grapes for making peach red wine are all red grapes, the brewing process is basically the same as that of white wine. The difference is that the grape skin and the grape juice should be contacted briefly for several hours to get the lovely pink color, and then the skin should be taken out to ferment only the juice. Similarly, without grape skins and grape seeds, the tannins in the wine body are naturally very small.
Because there is no tannin, or very little tannin, most white wines and pink wines don't taste astringent, and they are fruity, fresh and pleasant. The amount of tannin has a great relationship with grape varieties, such as Cabernet &; The grape skin of nbspSauvignon contains a lot of tannins. This wine tastes full and thick.
If the grapes are harvested when they are very ripe, the wine brewed from this grape will feel very fat, usually with a slightly higher alcohol content, but the tannins will be more delicate and soft; However, if the grapes are harvested in advance and not very mature, the tannins will be rough and the wine will feel angular. This is not to say that wine is not good, but only the difference in style.
If you want to make coarse tannins soft, you can do something about the brewing method, that is, the soaking time with skin is reduced to avoid extracting too much coarse tannins. However, for the black Pi Nuo grape with thin taste, winemakers will take special measures to soak the grape stalks to get the coarse tannins in the stalks, so that the wine body becomes textured, and it is no longer as light as a gust of wind.
If you want to get more tannins, you can not only harvest the grapes when they are too ripe, but also extend the soaking time. Usually, the soaking time of brewing red wine is about 7~20 days, but in some places in Italy, in order to obtain a lot of tannins, the grapes have to soak for more than 60 days. Because they are picked at a very mature time, the wine does not feel rough, but is very strong and smooth.
Some people think that the more tannins, the greater the aging potential. In fact, the aging of wine mainly depends on the acidity and alcohol content of the wine itself, and tannin with antioxidant effect has a certain auxiliary effect. Therefore, red wine is the most common wine that can be aged, which is the ingredient of tannin.
In addition, the amount of tannin has no effect on the value of wine, but because tannin contains antioxidant components, it is very beneficial to health. Usually, the deeper the wine, the more tannins it has. Wine with more tannins usually has a higher drinking temperature, and 18 degrees is good; On the contrary, 14~ 16 degrees is enough.