Can anyone tell me a little bit about red wine

There are some in the encyclopedia, I don't know if I can help you.

1. Not all grapes can be used to make red wine, and the common grapes in the fruit stall are used to eat raw and cannot be used to make wine, because such grapes are large, high in moisture, more fiber, and low in sugar, and no good wine can be made from such grapes. Wine grapes, on the other hand, require small grains, thick skins and many seeds.

2. Red wine tannin taste, the wine has a more astringent feeling in the mouth, this is the taste of tannins, it is the skeleton of wine, it is the natural preservative of wine, and it is also the treasure that eliminates the harmful active oxygen in our human body, and it is also necessary for wine aging. Skins and stems from grapes and oak barrels.

3. Red wine will be sour, almost all wines have sour, it is a very important ingredient of wine, sour is good and bad, good sour tastes pleasant, and sharp sour is bad sour, for example, apples are not ripe when they are eaten, that kind of sour is very raw and sharp, this is a bad sour.

4. The color of red wine, the color of wine should be natural, and we can distinguish white wine from red wine from the color. White wines are usually pale white and pale yellow in color, and darken with age; Red wines are usually purple and cherry red in color, and aged wines have ruby red, which is the natural shedding of the components in the grape skin during fermentation, and is not an artificially added color.

5. The aroma of red wine, which mainly comes from the grape variety and the soil of the planting place. The first category is fruity, such as the aroma of mulberry, cherry, lemon, various flowers, etc., and the aroma brought by the brewing process is such as vanilla, smoke, coffee, chocolate from oak barrels, etc.

1. Not all grapes can be used to make red wine.

The common grapes in the fruit stall are used to eat raw and cannot be used to make wine, because such grapes are large, have high moisture content, high fiber and low sugar content, and cannot make good wine from such grapes. Wine grapes, on the other hand, require small grains, thick skins and many seeds.

2. Tannins of red wine.

The wine has a more astringent feeling in the mouth, which is the taste of tannins, which is the skeleton of wine, the natural preservative of wine, and the treasure that eliminates the harmful active oxygen in our body, and it is also necessary for wine aging. Skins and stems from grapes and oak barrels.

3. Red wine will be sour.

Almost all wines have acid, it is a very important ingredient of wine, there are good and bad acids, good acids taste pleasant, and sharp acids are bad acids, for example, apples are not ripe when they are eaten, that kind of acid is very raw and sharp, this is a bad acid.

4. The color of red wine.

The color of the wine should be natural, and we can distinguish white wine from red wine in terms of color. White wines are usually pale white and pale yellow in color, and darken with age; Red wines are usually purple and cherry red in color, and aged wines have ruby red, which is the natural shedding of the components in the grape skin during fermentation, and is not an artificially added color.