In red wine, tannin is a textural element that makes the wine taste dry. Tannins are a class of complex polyphenolic compounds that exist in plants and can combine with proteins to form water-insoluble precipitates. In red wine, tannin is a textural element that makes red wine taste dry.

Red wine tannins are a naturally occurring polyphenol found in the skins and seeds of wine grapes, as well as in the rootstock. A characteristic of winemaking, tannins add bitterness and astringency, as well as complexity. Wine tannins are most commonly found in red wines.

The tannins are responsible for the dryness in the mouth when wine is consumed, and the mucous membranes of the mouth feel wrinkled.

When tannin molecules react with salivary proteins to reduce the lubricating effect of saliva, they produce astringency, resulting in a sensation that is often described as "astringent". So the astringency in wine is mainly formed by tannins.

The amount of tannins also determines the flavor, structure and texture of the wine. Red wines that lack tannins have a thin texture and do not have a thick feel. Tannin-rich red wines can be stored for years, and gradually develop a mellow and delicate aging flavor.

Storage Requirements

Requires the right temperature, the theoretical temperature of about 12 ℃, 7-18 ℃ can be.

Requires protection from light, as ultraviolet rays can prematurely ripen the wine.

Avoid vibration, place horizontally, keep the cork moist to prevent air from entering, and avoid too much humidity to prevent bacterial growth.

Suggestions for storage locations

Cool and airy places, thermostatic wine cabinets, cellars, etc.

How to keep red wine after opening

Opened wine should be placed horizontally with the cork back in place, and the bottle placed in the refrigerator.

Usually, white wines can be kept in the refrigerator for up to 1 week after opening.

Red wines can usually be kept in the refrigerator for 2-3 weeks after opening.

Baidu Encyclopedia - Red Wine

Baidu Encyclopedia - Tannins