Tannins, the translation of tannins, are acidic substances derived mainly from grape skins and seeds. They are one of two phenolic compounds found in wine.
In many kinds of red wine tannin content is the most, its main reasons are two: one is red wine in the fermentation, brewing process will contain tannin grape seeds, skin, stem retained down;
The other is the oak barrels used to store wine.
When the grape juice with belt seed and stem soak fermentation, through the alcohol and extract into the wine, fermented wine into the oak barrel ripe, will fully contact with the barrel wall, and extract the tannin oak.
In terms of chemical structure, tannins immersed from grape skins are “condensed tannins” and tannins absorbed from oak barrels are “hydrolyzed tannins”.
Tannin is the soul of red wine, its main function is to establish the “skeleton” for the wine, so that the wine structure is stable, solid and full;
Effectively polymerizes and stabilizes the pigment material, giving the wine its perfect and vibrant color;
Reacts with other substances in the liquor to form new substances, adding complexity to the wine.
In addition to having a heavy body and abundant tannins, wines with strong tannins also have different aroma, taste and layers due to different regions, different vintages and different grape varieties.
Wines that lack tannins are stunted, often appearing light, weak and tasteless.
Of course, the amount of tannin is not exactly proportional to the quality of red wine, nor does it mean that the more tannin the wine is the better.
A good glass of wine should be a harmonious balance of alcohol, acid and tannins.
After the test, THE concerned experts get a calculation formula for the quality of red wine: alcohol – (total acid + tannin) = smoothness index.
Wines with a compliance index of more than 5 are of good quality.
Assuming that a red wine has 12 alcohol, 3.6 g/L total acid and 1.8 g/L tannin, its compliance index is 12- (3.6+1.8) =6.6, and it is a full-bodied, full-bodied wine with a strong aroma.
Tannins are a powerful natural preservative that can effectively prevent wine from turning sour due to oxidation, so that long-term storage of wine can be maintained in the best condition.
Therefore, tannins are crucial to the aging potential of red wines.
The CLARET OF A BOTTLE OF GOOD VINTAGE, WANT TO PLACE 10 YEARS OF ABOVE ABILITY TO BE ABLE TO ENTER A GOOD SITUATION GRADUALLY COMMONLY.
Simply put, tannin is a free molecule that requires slow oxygen to bind to other molecules in the wine without turning it into vinegar.
White wine is made by fermentation of pure grape juice after separating grape juice from skin residue, so the soul of white wine is “acid” rather than tannin.
Chemically speaking, tannin is a kind of negatively charged active molecule, the molecular weight of tannin in red wine is generally between 500 and 3000.
During wine tasting, tannins react chemically with saliva proteins, creating a convergent touch on the surface of the mouth that is often described as “astringent.”
If “sour” is the characteristic of white wine, “astringent” is the characteristic of red wine.
“Astringency” requires a certain degree. If it feels “astringency” or “green”, then the tannins of the wine need time to soften.
After a long aging, tannin will gradually change from raw to smooth, from rough to delicate, at this time people will feel mellow and smooth, “astringent” just right.
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