Question 2: What are tannins in red wine? Tannins are important phenolic substances in wine, especially red wine. They have a very important influence on the structure and skeleton of wine
To put it bluntly, they are the substances that give you an astringent feeling when you drink them in your mouth
Question 3: What does "tannin" in wine refer to? What is tannin? When you taste a light-aged red wine, you feel a tingling sensation of acidity - that's tannin. Tannins are a natural component found in grape seeds, skins, stems and wood. Tannins are obtained by macerating the grapes during the fermentation process and by aging the wine in wooden barrels. Tannins are important for giving structure and flavor to wines, as well as their ability to ripen longer and last longer. Masters of Wine shake their glasses, take a deep breath, take a full sip, gulp, frown, and say thoughtfully, "tannins are too heavy," "tannins are loose," "tannins are soft," "tannins are not too strong," "tannins are not too strong," "tannins are not too strong," and "tannins are not too weak. ", "tannins like a piece of silk" ...... tannins tannins, red wine tannins is what is it? How to find it? How to feel it? Tannin refers to tannic acid, a category within the phenolic substances of grapes. It comes from the skins of red grapes and is responsible for the bitter and astringent nature of wine. Tannins are a natural preservative for red wines, but they also play an important role in the aging and development of wines. Some people have asked if tannins are present in white wines. Of course they do, and some white wines have a small amount of tannins, not none at all. For example, in the case of white wines made from red grapes, although the flesh of the fruit is not macerated with the skins during vinification, in the process of squeezing the juice, although there are so-called high-tech presses that can prevent the tannins in the skins of the red grapes from entering the juice, they are not 100% effective, and there are still traces of tannins seeping into the grape juice, and the finished white wines will still retain these dilute tannins. Another situation is when the wine is stored in oak barrels, after a period of time, the oak barrels will release tannins, rendering the wine liquid, white wine also has a trace of tannins. What is tannin in red wine First of all, when the drinker takes a sip of red wine, the tannins present in the wine will start to produce a bitter taste, and there will also be a sense of spiciness and aroma. In the mouth, tannins cause a "dry" and "wrinkled" appearance, affecting the tongue, the palate, the saliva and especially the cheeks. The phenomenon presented by tannins can be easily confused with that of tartaric acid, as the "dry" sensation is quite similar. The astringent quality of tannins is that their internal molecules combine with proteins in the saliva to produce a coagulation effect that destroys the smoothness of the mouth, causing a dry sensation on the tongue, palate and sometimes the inner and outer gums, or bed of the teeth, to become dehydrated and wrinkled.
Question 4: What are tannins? What role does it play in wine? Is it harmful to the body? Tannins, which is the translation of English (Tannins), is one of the two phenolic compounds contained in wine, especially in red wine, which is beneficial to the prevention of cardiovascular disease. Tannins in wine are generally produced by fermentation of the seeds, skins and stalks of grapes in maceration, or by extracting tannins from oak barrels where they are stored. The amount of tannin determines the flavor, structure and texture of the wine. Red wines that lack tannins are thin and light in texture, without a sense of thickness, as exemplified by Pinot Noir red wines. Tannin-rich red wines can be stored for many years, and gradually develop a mellow and delicate aging flavor. When the mouth feels dry and the mucous membranes of the mouth are wrinkled, the tannins are at work.
Tannins are not only harmless to the human body, but also have antioxidant properties, help prevent cardiovascular diseases, and lower blood pressure and blood fat, which is the main reason why red wine is highly respected
Question 5: What are tannins in wine? Introduction: Tannin is the key to understanding red wine, and that astringency is what makes you fall in love with red wine.
Most people love sweetness and hate sourness. Bitterness is often used to reflect the sadness in the heart, and the astringency is a metaphor for the youthful days of ignorance and melancholy, and the astringency in the heart is like the haze in the sky, which you want to get rid of before you go. But in the real world, does astringency really only play a negative role? In the realm of wine, astringency has made a big comeback, bringing an unprecedented sensation to the palate.
Remember the experience of eating grapes without spitting out their skins? The skins give you an astringent sensation, and this is the flavor of tannin. Tannin (Tannin) is an acidic substance, a phenolic substance. During the fermentation process, tannins in wine are usually produced by maceration and fermentation of the seeds, skins and stalks of the grapes, and are called "condensed tannins". The tannins extracted from oak barrels are called "hydrolyzed tannins". When the wine enters the mouth, the mouth feels dry and the mucous membranes of the mouth feel wrinkled, that is the role of tannins. When tannin molecules react with salivary proteins, they reduce the lubricating effect of saliva and produce astringency, resulting in a sensation that is often described as "astringent". Therefore, the astringent flavor in wine is mainly formed by tannins. The amount of tannins also determines the flavor, structure and texture of wine. Red wines that lack tannins are thin and light in texture, and do not have a solid feel, as exemplified by the "Thin Wine Lay" red wines. Tannin-rich red wines can be stored for years, and gradually brew a mellow and delicate aging flavor.
The soul of the three-dimensional taste main
The astringent flavor in the wine mainly comes from tannins, and tannins mainly come from the grape skin. White wine because of the use of direct juicing, juice and skin contact time is very short, so the white wine contains very little tannin, naturally no astringent flavor. Red wines, on the other hand, will soak the skins during the winemaking process, so that the red pigments and tannins in the grape skins are incorporated into the wine, so they contain more tannins, and the astringency is naturally more obvious. Whether or not there is astringency on the palate is the biggest difference between red and white wines. If "acid" is the personality of white wine, then "astringency" is the special feature of red wine.
Tannins play two central roles in red wine. First, the astringency produced by tannins provides the backbone of the palate, supporting the other flavors of the wine and creating a three-dimensional, multi-layered mouthfeel. Like the beams and pillars of a house, they structure a three-dimensional space for the palate. The sweet alcohol, glycerin and fruit flavors are the walls, floors and decorations. No beams of the house do not dare to live, then no tannins of red wine, and who wants to try it? In fact, not only red wine contains tannins, Jun do not know, Coca-Cola also use tannins as the backbone of flavor it!
Secondly, antioxidant is another important role played by tannins. Because tannins have the function of antioxidants, can slow down the speed of oxidation of wine, so that red wine in the maturation process more durable, to be able to cultivate in the brewing time under the vintage wine. This is why red wines with high tannin content are generally long-lasting. During the maturation process, tannin molecules will coalesce into larger molecules or even precipitate, and the taste of the wine will become softer and smoother. This is why younger, more astringent wines can be accepted, as the rare wines are built on their future potential.
The key to a great wine
The same astringent flavor can be subdivided into many different styles of wine, and can make or break a bottle of red wine. When tannins are low, they are particularly soft and lovely, while when they are high, they become tight and firm. In addition to the lightness of flavor, astringency is more about the detailed expression of texture. The tannin particles must be fine, never rough to the bite, because poor astringency rarely becomes smooth with time. Picking grapes that are not yet fully ripe and over-extracting them can produce this unpleasant and unpleasant astringency.
Different grape varieties also produce very different styles of tannins. The most famous, such as Pinot Noir from Burgundy, has a silky, fine and dense texture. Bordeaux's Cabernet-Sauvignon has tannins that are tighter and firmer, with larger particles and a velvety, weighty texture. Unlike Pinot Noir's light and smooth texture, as for the same Bordeaux Merlot grapes, although the tannins are more rounded and gentle, but compared to the first two, tannin particles are thicker, not so tight.
Although the tannins in the grape skins are more delicate than those in other plants, the astringent flavor of the newly made red wine is still more or less rough, so different methods must be utilized to cultivate. It is the winemaker's main job to refine the tannins in the wine and to create the astringent flavor that is so delicate. Retrieved from ...... >>
Question 6: What are wine tannins Introduction: Tannin is the key to understanding red wine, and that astringency is what makes you fall in love with red wine.
Most people love sweetness and hate sourness. Bitterness is often used to reflect the sadness in the heart, and the astringency is a metaphor for the youthful days of ignorance and melancholy, and the astringency in the heart is like the haze in the sky, which you want to get rid of before you go. But in the real world, does astringency really only play a negative role? In the realm of wine, astringency has made a big comeback, bringing an unprecedented sensation to the palate.
Remember the experience of eating grapes without spitting out their skins? The skins give you an astringent sensation, and this is the flavor of tannin. Tannin (Tannin) is an acidic substance, a phenolic substance. During the fermentation process, tannins in wine are usually produced by maceration and fermentation of the seeds, skins and stalks of the grapes, and are called "condensed tannins". The tannins extracted from oak barrels are called "hydrolyzed tannins". When the wine enters the mouth, the mouth feels dry and the mucous membranes of the mouth feel wrinkled, that is the role of tannins. When tannin molecules react with salivary proteins, they reduce the lubricating effect of saliva and produce astringency, resulting in a sensation that is often described as "astringent". Therefore, the astringent flavor in wine is mainly formed by tannins. The amount of tannins also determines the flavor, structure and texture of wine. Red wines that lack tannins have a thin texture and do not have a solid feel, as typified by "thin" red wines. Tannin-rich red wines can be stored for years, and gradually brew a mellow and delicate aging flavor.
The soul of the three-dimensional taste main
The astringent flavor in the wine mainly comes from tannins, and tannins mainly come from the grape skin. White wine because of the use of direct juicing, juice and skin contact time is very short, so the white wine contains very little tannin, naturally no astringent flavor. Red wines, on the other hand, will soak the skins during the winemaking process, so that the red pigments and tannins in the grape skins are incorporated into the wine, so they contain more tannins, and the astringency is naturally more obvious. Whether or not there is astringency on the palate is the biggest difference between red and white wines. If "acid" is the personality of white wine, then "astringency" is the special feature of red wine.
Tannins play two central roles in red wine. First, the astringency produced by tannins provides the backbone of the palate, supporting the other flavors of the wine and creating a three-dimensional, multi-layered taste. Like the beams and pillars of a house, they structure a three-dimensional space for the palate. The sweet alcohol, glycerin and fruit flavors are the walls, floors and decorations. If you don't dare to live in a house without beams, who would want to try red wine without tannins? In fact, not only red wine contains tannins, Jun do not know, Coca-Cola also use tannins as the backbone of flavor it!
Secondly, antioxidant is another important role played by tannins. Because tannins have the function of antioxidants, can slow down the speed of oxidation of wine, so that red wine in the maturation process more durable, to be able to cultivate in the brewing time under the vintage wine. This is why red wines with high tannin content are generally long-lasting. During the maturation process, tannin molecules will coalesce into larger molecules or even precipitate, and the taste of the wine will become softer and smoother. This is why younger, more astringent wines can be accepted, as the rare wines are built on their future potential.
The key to a great wine
The same astringent flavor can be subdivided into many different styles of wine, and can make or break a bottle of red wine. When tannins are low, they are particularly soft and lovely, while when they are high, they become tight and firm. In addition to the lightness of flavor, astringency is more about the detailed expression of texture. The tannin particles must be fine, never rough to the bite, because poor astringency rarely becomes smooth with time. Picking grapes that are not yet fully ripe and over-extracting them can produce this unpleasant and unpleasant astringency.
Different grape varieties also produce very different styles of tannins. The most famous, such as Pinot Noir from Burgundy, has a silky, fine and dense texture. Bordeaux's Cabernet-Sauvignon has tannins that are tighter and firmer, with larger particles and a velvety, weighty texture. Unlike Pinot Noir's light and smooth texture, as for the same Bordeaux Merlot grapes, although the tannins are more rounded and gentle, but compared to the first two, tannin particles are thicker, not so tight.
Although the tannins in the grape skins are more delicate than those in other plants, the astringent flavor of the newly made red wine is still more or less rough, so different methods must be utilized to cultivate. It is the winemaker's main job to refine the tannins in the wine and to create the astringent flavor that is so delicate. Retrieved from ...... >>
Question 7: What are tannins? What are tannins?
The presence of tannins is one of the most important differences between red and white wines. White wines are made by fermenting grape must after separating the must from the skins, so the soul of white wines is the acid, not the tannins.
1. The role of tannin in red wine
Tannin is an acidic substance, mainly from grape skins and seeds. Red wine is to retain the grape skin fermentation, in the fermentation process, the wine will also draw a certain amount of tannin substances from the oak. In terms of chemical structure, the tannins leached from the grape skins are "condensed tannins", and the tannins drawn from the oak barrels are "hydrolyzed tannins".
Tannins are the soul of red wine, and their main roles are: to establish a "skeleton" for the wine, so that the structure of the wine body is stable, solid and plump; effectively polymerizing and stabilizing pigmented substances to give the wine a perfect and energetic color; and reacting with other substances in the wine to generate new substances and increase the complexity of the wine. It also reacts with other substances in the wine to produce new substances and increase the complexity of the wine. Wines with insufficient tannins are underdeveloped and are usually thin, weak and tasteless.
Tannins have an antioxidant effect and are a natural preservative, which can effectively prevent wines from becoming acidic due to oxidation, so that wines stored for a long period of time can be kept in the best condition, so tannins have a decisive role in the aging ability of red wines. A bottle of red wine from a good vintage may only get better after 10 years.
Of course, the tannin content is not proportional to the quality of red wine, and the higher the tannin content, the better the wine. A good glass of wine should be the result of alcohol, acid, and tannins harmonizing and balancing each other. After testing, experts have come up with a formula for calculating the quality of red wines:
Alcohol - (total acid + tannin) = smoothness index.
A wine with a smoothness index of more than 5 is a good quality wine. Assuming that the alcohol of a red wine is 12, the total acid is 3.6g/liter, and the tannin is 1.8g/liter, then the smoothness index of this wine is 12-(3.6+1.8)=6.6, and this wine should be harmonious, rich and mellow.
2. The role of tannins on the human body
Tannins on the human body's benefits: can increase the contraction of smooth muscle fibers in the intestinal muscular system, adjust the function of the colon, and have a certain effect on colitis. As tannins have a good antioxidant function, can eliminate the active oxygen in the body, play a role in the prevention of cardiovascular disease, beauty and so on.
Medical research has shown that the tannins of red wine are very beneficial to human health, and the U.S. "Time" weekly magazine in 2001 rated "modern people 10 big health food", respectively: tomatoes, spinach, nuts, cauliflower, oats, salmon, garlic, blueberries, green tea and red wine. The Times commented, "The skins of grapes used for winemaking are rich in antioxidants, which can effectively lower blood cholesterol and combat hardening of the blood vessels."
3, tannin flavor / taste
The taste of tannin always gives people the feeling of "astringent".
"Astringent" needs a certain degree, if the feeling of "raw", "green", that the tannins of this wine still need time to soften. In the long years of aging, the tannins will gradually become smooth, from rough to detailed, and then drink it will feel rounded and smooth, "astringent" in the right way.
Good tannins are fine in the human mouth, and even if some wines are very new and astringent, they won't make you feel rough. When a great bottle of red wine matures, it produces a silky and satiny smoothness in the mouth. Conversely, bad tannins tend to feel sandy and rough in the mouth.
Chemically speaking, tannin is a negatively charged active molecule, and the molecular weight of tannin in red wine is generally between 500 and 3000. During the tasting process, the chemical reaction between tannin molecules and salivary proteins will produce an astringent touch on the surface of the mouth, which is often described as "astringent". If "acidity" is the personality of white wines, then "astringency" is the personality of red wines.
Question 8: What are wine tannins? Tannins are a kind of phenolic substances that exist in grape skins, seeds and stalks, and during the winemaking process, tannins in the grape skins will enter the wine with the maceration process, which is the reason why we feel an astringent sensation in the mouth when we drink red wine. Because tannins can make the oral mucosa produce a fold feeling, is the astringent feeling.
If the hot climate of the region, the grape skins in the tannin is not enough, the winery can throw the grape stems to the fermentation tank with the wine together with the maceration to make the wine more tannic, to so also appeared more rough tannins.