Why is it dry red when a person drinks it, although it is sour and astringent, but it is really dura

Of course, a one-person banquet will feel inexplicably sad, but what else is there besides the wine in the glass? How can you put down the wine in the glass! Satisfied.

1. Eat sweets before drinking dry red.

Or drink a drink with a sweet taste, etc., such as if you drank Sprite within 2 hours of drinking dry red.

and other drinks with a sweet taste, then when you drink dry red again, you will feel dry red wine.

It's bitter. This is because sweetness will give you a very strong taste memory, and after a while, you will drink dry red again, and its sweetness will be low, and you will feel that it is bitter.

2. Everyone's taste cells are different, and what you think is very sweet may not be so sweet for friends who love sweets. The reverse is also true, you are more sensitive to bitter taste, and the astringency of dry red becomes bitter in your mouth. Therefore, the definition of sweet and bitter varies from person to person.

Probably there are both sweet and sour in a glass of wine, but for some people, this bitterness is almost absent. However, some people's taste buds are more sensitive to bitterness and less sensitive to sweetness, so they will feel that dry red wine tastes bitter.

Dry red is hard to taste because of its sour and astringent taste. Stupid and leaky

Many people are not accustomed to drinking dry red, which refers to dry red wine, which has a very low sugar content and rich tannins, so it tastes unsweet and has a sour taste, so many people find it unpleasant.

Dry with rotten red

Dry red wine refers to red wine in which the sugar in the winemaking raw material (grape juice) is completely converted into alcohol after the wine is made, and the residual sugar content is less than or equal to. According to the color, it is divided into white wine, red wine, and rosé wine.

Calm wine, also known as still wine or still wine, is wine that contains no or very little carbon dioxide (less than carbon dioxide pressure at 20). The sparkling wine is subjected to a closed secondary fermentation to produce carbon dioxide, and at 20 o'clock the pressure of carbon dioxide is greater than or equal to.

The history of wine production in the world has been more than 5,000 years, and it has a history of more than 2,000 years in China. According to the "Historical Records", the biography of Dawan records that "Wan takes peach as wine, and the rich hide wine to more than 10,000 stones, and those who are long are undefeated for decades." This shows the long history of wine.

China's modern wine industry began in 1892 when overseas Chinese Zhang Bishi set up a winery in Yantai, but due to the influence of economy, wine culture, living habits, eating habits and other aspects, the production of wine industry has experienced several ups and downs, and it was not until the late nineties of the twentieth century that it began to enter a more formal production track.

The astringency of the wine is due to the effect of the tannins.

Tannin is an acidic substance that is mainly derived from grape skins and grape seeds. Red wines are fermented with the skins preserved and the tannins in the skins are present in the wine. At the same time, during the aging process of the oak barrels, the wine also extracts certain tannic substances from the oak.

Occasionally, there is a slight astringency in the dry white, which is due to the aging of the oak barrels.

Chemically speaking, tannins are negatively charged, active molecules, and the molecular weight of tannins in red wine is generally between 500 and 3000. During wine tasting, the chemical reaction between tannins and saliva proteins creates an astringent tactile sensation on the surface of the mouth, often described as "astringent".

The main functions of tannins are: to establish the "skeleton" of the wine, so that the wine structure is stable, solid and full; Effectively polymerizes and stabilizes pigmenting substances to give the wine a perfect and vibrant color; It reacts with other substances in the wine to form new substances and increase the complexity of the wine. Wines with insufficient tannins are stunted and are usually light, weak and tasteless.

Tannins have an antioxidant effect and are a natural preservative that prevents the wine from becoming sour due to oxidation, so that the wine can be kept in the best condition for a long time, so the tannins play a decisive role in the ageing ability of red wines. A good vintage of red wine may not get better until 10 years later.

Therefore, it is normal for wine to be astringent, not fake or inferior wine. If you are not used to this astringency, you can choose some semi-dry, semi-sweet wines.

Wine critics use many wonderful words to describe wines, such as red and black fruit flavors, supple tannins, rich and complex palate, long finish, etc. Merchants and ** said that wine is good for heart health, can beautify and nourish the skin, and drinking wine in moderation is a healthy lifestyle. However, many people drink their first sip of red wine, but find it sour and astringent, and even difficult to swallow.

So, wine is bitter and astringent, why do people still drink it? As a result, many less "official" terms have evolved.

Dry red has a bitter and astringent taste, but it is appetizing, nutritious, and can nourish the skin, so many people like to drink it. ”

The taste of dry red is a little more sour and astringent than wine, and it will taste better if you add Sprite. ”

Authentic red wine has a little spicy taste, some ladies are not used to drinking it, they will add some sprite, generally the ratio of red wine to sprite is 1:2, and a little ice cubes and lemon will be better. If it's white wine, add cola. ”

In fact, wines, especially dry red wines, can have a sour taste when you drink them. Wine contains tartaric acid, malic acid and lactic acid, which on the one hand make the wine fresh and refreshing, and on the other hand, play a bactericidal effect. In fact, wine has a lower acidity than cola, but cola has a high sugar content, creating a balance between sugar and acid, so that we don't find coke very sour.

The astringency in wine is caused by a phenolic substance called tannins. The tannins come mainly from grape skins and oak barrels used in winemaking. Tannins give a dry and rough sensation to the mouth, giving the wine a three-dimensional and layered taste, and tannins also have an antioxidant effect that keeps the wine lasting for a long time.

Although many wines have a sour and astringent taste, as long as the tannins, acidity and other flavor substances are well balanced and the taste is round and full-bodied, it is likely to be a good wine.

For those who are just starting to drink wine, they may not be used to the taste of wine, so they may want to start with a fruity and floral sweet wine. For example, Vicuna Moscato, Valle del Itata, Chile, is a fresh fruity, floral and honey-tinged wine with a pleasant acidity and a balanced sweetness.

First of all, we must be clear that all fruits have a certain acidity in them to a greater or lesser extent, such as lemons, oranges, apples and grapes.

The acids in wine, one is that the grapes themselves contain tartaric acid, malic acid and citric acid; Second, in the brewing process, succinic acid, lactic acid and acetic acid are formed by alcoholic fermentation and bacterial activity. These sourness not only make the wine feel fresh and refreshing, but also act as a bactericidal killer.

The astringency in wine comes mainly from tannins. Tannins are naturally occurring phenolic substances found in many plants in nature, such as grapes, tea, leaves, and oak.

Although tannins give a dry sensation to the mouth, they are the soul of red wine. Tannins have an antioxidant effect, which makes the wine last for a long time, and can make the taste of the wine appear three-dimensional and layered.

In red wines, acidity is very common. Just because a sour wine is not a good quality wine. A good wine is the result of a balance of acidity, tannins, alcohol and sweetness.

Without "acidity", the wine will be lacking in vitality and difficult to pair with food; If tannins are missing, there is a lack of complexity.

The above is only the personal opinion of Uewine, and I hope to adopt it.

Because red wine contains tannins.

I'll break it down for you.

You say that the red wine you drink is bitter and astringent.

First of all, bitterness, wine generally does not have a noticeable bitter taste. In addition to those of low quality or very old age, there is a possibility of bitterness. In addition, the temperature of drinking wine is very important, red wine, the temperature of the wine should not exceed 20 degrees, you say bitter more should be astringent.

So bitterness is often a word.

Speaking of astringency, astringency is a substance called tannin, which is an antioxidant that gives wine structure and strength, it also keeps wine free of spoilage, and this substance is also very good for the human body. In fact, astringency will also occur when we drink tea, eat spinach, bananas, pears, etc., it can support the sweetness of fruits, and other tastes will be too greasy without the existence of astringency.

Then let's talk about astringency, you may have drunk some more ordinary quality wine, this kind of astringency, not taste, it is a kind of oral texture, a kind of touch. Just as we feel the cloth with our hands, the burlap is rough, silky and smooth. The astringency of the tannins of a high-quality wine will be a delicate texture that you can imagine eating chocolate.

Finally, the way you drink wine is not right, take a sip of the wine and put it in your mouth for more than 3-5 seconds, so that your taste can get used to the sourness before you can taste the various aromas of the wine. If you take a sip and say it doesn't taste good, it's not because there's something wrong with the wine. Drinking high-quality wine must be a pleasure in your mouth and make you feel the urge to keep drinking.

It's not bitter, that's when you drink the dregs of wine, and red wine with high tannin is more astringent. In fact, the red wine is really delicious.

In fact, wine bai, especially dry red wine, will have a sour feeling when you drink it. Sour, dao is the fermentation of malcine acid in the wine and the fruit itself, and astringency is an indispensable taste in wine. The astringency in wine is actually mainly due to tannins.

Tannins are natural phenolic substances found in a wide range of plants, seeds, bark, wood, leaves, and fruit skins. Because the skin and seeds of grapes contain a lot of tannins, and tannins are the soul of wine, which brings a three-dimensional and layered taste to the wine, and at the same time, tannins have antioxidant effects to ensure the longevity of wine, so tannins are an essential part of wine.

Therefore, wine generally tastes sour and astringent, but as long as the tannins, acidity and other flavor substances are well balanced, and the taste is relatively round and full, it is a good wine. However, first-time drinkers may not be used to this taste, so it is recommended that first-time drinkers start with sweet white wines with strong fruity and floral aromas. Compared with dry red wines, sweet white wines have lighter tannins and less sour and astringent tastes.

You said you copied dry red, right? At the beginning, Europeans had to work hard to extract the sugar from grapes, and it would be a big mistake to mix them with Sprite and other sweet drinks! Red wine is the most desirable kind of wine, it is not like white wine to be sipped in small sips, and it is not like beer to be drunk all at once.

Instead, you need to hold it in your mouth and try to let your taste buds touch it back and forth, the more sensitive parts of the tongue to the bitter part are the left and right edges, and the correct red wine drinking is to let the tongue roll up (not back and forth, but left and right) Of course, you can drink as much as you want according to your personal preferences :)

For me to drink this is also the feeling.

Only fake wine is sweet. Dark chocolate is also bitter, but some people love it because everyone is different.

Dry red, sweet red is OK I guess you don't have the habit of drinking it You can try the next sweet red wine You should be able to accept it The taste is not bad.

Of course, it's delicious, but the red wine should be paired with Sprite. The ratio is 1:2

I feel the same way when I drink it, and I don't know if I should shake it more and drink it again.

That's when you didn't drink good wine...

I didn't know much before, but slowly, I came into contact with more people and scenes, and I also knew that the taste of dry red was originally more sour, because it was made with red grapes, no added sugar, so there was no sweetness. The sweetness of sweet and semi-sweet wines comes from sugar, and the sugar content is generally marked on the packaging, for example, the sugar content of Tonghua red wine is 120g l - that is, 120 grams of sugar per liter of wine, which is particularly high in red wine, so the sweetness is very strong. Semi-sweet wines (such as Changyu Rou Red and Yunnan Red) generally contain between 40g and 80g of sugar.

You can choose according to your taste when purchasing.

Many people drink dry red with other drinks (cola, sprite, etc.) in order to improve the taste, which is inappropriate. The correct way to drink dry red is to add no other beverages and add ice.

Dry red is a dinner wine, not suitable for festivals or gatherings, champagne is the best choice. So when is the best time to enjoy a dry red? When eating roast beef and steak, you will feel that the beef tastes better when it is served with dry red, which can stimulate appetite and help digestion.