Tannin, also translated as tannin, is a polyphenolic substance, and its content and quality are important factors in evaluating the quality of wine. The content of tannin is mostly in red wine, which can be said to be the soul of red wine. It can be said that the significance of tannin to wine is extraordinary. Here, the importance of tannin to wine is analyzed from three parts: its definition, source, and function.
Definition of tannin
Tannin is a phenolic compound contained in wine, commonly found in red wine. When drinking red wine, one can feel the dryness of tannins, which is the unique flavor that tannins bring to the wine. At the same time, the amount of tannins also determines the flavor, structure, and texture of the wine, which is the soul of the wine.
Source of tannin
In wine, tannin mainly comes from grape skins and oak barrels. It is precisely because the brewing of red wine requires the fermentation of grapes along with grape skins, seeds, and stems, that red wine contains the most tannins. White wine is made by removing the skin and seeds, so there is almost no tannin in it. However, during the brewing process, the liquor comes into contact with the oak barrel and may extract the tannin from the oak, so sometimes drinking white wine can also feel a dry and astringent taste.
The role of tannin
Due to its antioxidant properties, red wine has rich aging potential. Tannin is a natural preservative that can effectively prevent oxidation of red wine and maintain its optimal state during storage. This is why red wine has a stronger aging ability than white wine.
The antioxidant properties of tannins can also act on the human body, delaying aging, beautifying and beautifying, inhibiting platelet coagulation, preventing the formation of blood clots, preventing arteriosclerosis, and preventing cardiovascular and cerebrovascular diseases.
Commentaires