Are the tannins in red wine the same as those in lotus root?

Tannins are polyphenolic compounds that are ubiquitous in a variety of plants, such as tea, oak and grapes. Tannins are colorless and tasteless, but they give an astringent and dry feeling to the mouth, which can be felt more or less if you drink a strong tea or a typical full-bodied red wine.

1.Where do the tannins come from?

The tannins in grapes are mainly found in the skin, seeds, and stems. The amount of tannins in a wine depends on the length of maceration time during the winemaking process. White and rosé wines are almost not macerated, so there are almost no tannins in the wine.

In addition, barrel aging imparts a certain tannin content to the wine, and the newer the barrel, the higher the tannin content. The winemaking process, the quality and ripeness of the fruit all affect the quality of the tannins and the taste.

2.How do tannins taste?

Tannins take on an astringent and bitter sensation in the mouth, as if the cells on the tongue have been caught. Tannins are felt from the end of the tongue and gums, which are most sensitive to the astringency of tannins. Gentle tannins give the wine a better mouthfeel and consistency.

Wine grapes with thicker skins, such as Cabernet Sauvignon and Syrah, tend to have a higher tannin content in wines. Wines produced in hot climates tend to have softer tannins when they are ripe. In addition, barrel aging or bottle aging softens the tannins, because during the aging process, a small amount of oxygen dissolves in the wine through the tiny voids of the barrel, softening the tannins, allowing even wines with a high tannin content to soften the texture.

3.What do tannins do?

Tannins are a kind of polyphenolic compounds, one of the antioxidants, and are natural preservatives, which can effectively prevent the wine from becoming sour due to oxidation, so that the wine can be kept in good condition for long-term storage, so tannins are the key to whether the wine has good aging potential. It may take years for a bottle of good quality wine to open up and the quality to improve.

The lotus root contains tannin substances, which are easily oxidized and discolored, and the longer the discoloration becomes, the darker the discoloration, and the tannins will appear black in contact with iron appliances, which will turn the lotus root black, and the lotus root also contains some phenolic substances, which are exposed to the air and will also make the lotus root black when they are oxidized. The blackening of the lotus root is mainly due to oxidation, and the substances produced by its oxidation are not toxic to the human body, but will only change the color of the surface of the lotus root.

They are all the same substance, but the way they are processed is different.

But their role will not change, and the amount of use will be similar.

Tannin is an acidic substance that is mainly derived from grape skins and grape seeds. Red wines are fermented with grape skins preserved, and during the fermentation process, the wine also extracts certain tannic substances from the oak. In terms of chemical structure, the tannins that are impregnated from the grape skins are called "condensed tannins", and the tannins extracted from oak barrels are called "hydrolyzed tannins".

The tannin content is not directly proportional to the quality of the red wine, not that the higher the tannin content, the better the wine. A good glass of wine should be the result of the harmony and balance of alcohol, acids and tannins. For more information on what the tannins are in red wine, go to see more.

The role of tannins in red wine:

1) The lower the tannin content, the higher the acidity of the wine can be supported; Conversely, the higher the tannin content, the lower the acidity level that the wine can support;

2) Too high tannins will make the wine too heavy on the palate, and it will not appear delicate enough, and the aftertaste will be coarse;

3) Alcohol will intensify the bitterness of the tannins, but weaken the firmness of the tannins; So the higher the alcohol content, the more pronounced the bitterness of the tannins, but the weaker the firmness;

4) Wines with too low bending accuracy will appear too sour, too strong tannins, and a lean body;

5) The increased acidity of the wine accentuates the tight strapping sensation of the tannins.

Tannins have an anti-wrinkle effect.

Collagen forms dense bundles in the dermis that are parallel to the surface. As we age, the collagen in ** cross-links with each other under the action of Martian oxygen radicals, making the structure stronger,、。 Lack of elasticity while wrinkles are formed.

Elastin is the fibrous protein that is most important for maintaining elastin. The decrease in its content or denaturation is the main cause of the loss of elasticity as well as the formation of wrinkles. Inhibiting the ability of elastase to degrade elastin is an important way to restore elasticity and delay wrinkles and aging.

Tannins have the effect of scavenging free radicals and inhibiting the activity of elastase, and some tannins can also promote cell metabolism and cultivate **vitality to keep them healthy, shiny and elastic.

Moisturizing effect of tannins.

Appearance health depends on the moisture content of the stratum corneum, and long-term dehydration can lead to roughness and wrinkles. The molecular structure of tannins contains a large number of hydrophilic groups - acid hydroxyl groups. It makes it easy to absorb moisture in the air, so it has a moisturizing effect.

Hyaluronic acid is a mucopolysaccharide in **, which plays the role of a natural humectant. As we age, hyaluronic acid is broken down by the action of hyaluronidase, which is the first hardening to cause wrinkles. Tannins have a significant volitional effect on hyaluronic acid, resulting in a truly physiological deep moisturizing effect.

Antiseptic effect of tannins.

Tannins have obvious inhibitory ability against a variety of bacteria, fungi and microorganisms, and will not affect the growth and development of human cells at the same inhibitory concentration. Tannins also have unique antioxidant properties, which effectively resist biological oxidation and scavenge reactive oxygen species. The addition of tannins to cosmetics can effectively inhibit bacteria and have health care and antiseptic effects.

It is one of the two phenolic compounds contained in wine, especially in red wine, which is beneficial to the prevention of cardiovascular diseases. The tannins in wine are usually fermented from the maceration of grape seeds, skins and stems, or from the extraction of the tannins in oak barrels. The amount of tannins determines the flavor, structure and texture of a wine.

Red wines lacking tannins have a light texture and do not have a thick feel, as exemplified by thin wines. Red wines with rich tannins can be stored for many years and gradually develop a rich and delicate aging flavor. When the mouth feels dry and the oral mucosa feels wrinkled, that's when the tannins are at work.

Tannins are abundant in imported red wine, which is beneficial for the prevention of cardiovascular diseases. The amount of tannins determines the flavor, structure and texture of a wine. When the mouth feels dry and the oral mucosa feels wrinkled after the red wine is eaten, then the tannins are at work.

Blueberry drink Blue Sea Fleet stays.

Tannic acid, also known as tannin, can literally be seen as a necessity in the leather processing industry. The tannins in red wine are the life of red wine. The antioxidant properties of tannic acid allow red wine to be stored for a longer period of time, and the higher the tannin content, the longer it can be stored.

One of the reasons for decanting wine is also to remove some of the tannins from the wine and allow the wine to come into full contact with the air, which is why red wines spoil quickly once opened.

Every bottle of red wine has tannins, and white wines have no tannins.

Tannins play two central roles in red wine. First of all, the astringency produced by the tannins provides the backbone of the taste sensation and supports the other flavors of the wine, creating a three-dimensional and multi-layered mouthfeel.

Secondly, antioxidants are another important role played by tannins. Because tannins have antioxidant properties, they slow down the oxidation rate of the wine, allowing the wine to survive more durability during the maturation process, allowing it to be aged over time. Therefore, red wines that last a long time must have high tannins.

So when we drink red wine, we are reluctant to use this rapid oxidation instrument, it loses the beautiful process of tasting red wine, each wine from the opening of the bottle to the end of drinking, there are different changes in each period, which requires us to taste, directly decanting in place, what else is the meaning? And the decanting time of different wines is also different, so what is the point of this instrument?

The role of tannins in red wine:

1) The lower the tannin content, the higher the acidity of the wine can be supported; Conversely, the higher the tannin content, the lower the acidity level that the wine can support;

2) Excessive tannins will make the wine too heavy on the palate, and it will not appear delicate enough, and the aftertaste will be coarse;

3) Alcohol will intensify the bitterness of the tannins, but weaken the crispness of the tannins; Therefore, the higher the alcohol content, the more obvious the bitterness of the tannins, and the weaker the firmness of the bright and enviable feelings;

4) Wines with too low alcohol will appear too sour, the firmness of the tannins will be too strong, and the body will be lean;

5) The increased acidity of the wine accentuates the firmness of the tannins.