Sorghum seeds contain not only a lot of starch, protein and minerals, but also a certain amount of tannin. Appropriate amount of tannin can inhibit harmful microorganisms in the fermentation process and improve the wine yield. Aromatic substances such as syringic acid and syringaldehyde produced by tannins can also increase the aromatic flavor of liquor. Therefore, sorghum varieties with appropriate tannins are good materials for brewing high-quality wine. Tannin is also good for the prevention of cardiovascular diseases? .