Tannin is a transliteration of the word Tannin, which is a foreign word and also translated as "Tannin". Tannin is a common polyphenol compound, which exists in plants, seeds, leaves, wood and immature fruits, as well as in grape skins, grape seeds, tea, dark chocolate, pomegranate, walnuts and other very common foods in daily life. Generally, it has astringent taste and can precipitate protein and alkaloids. In the wine industry, it is called polyphenol together with pigment. Its content and quality are one of the important factors to evaluate the quality of red wine.

The role of tannins

Tannin is the main component of red wine. Tannin can taste astringency, but other ingredients in wine, such as sweetness, can mask astringency. Another characteristic of tannins is antioxidation. Tannin can slow down the oxidation rate of wine and make red wine last longer, so wine with high tannin content is more suitable for aging. Tannin will also become more supple and taste better in the process of red wine Chen Fang.