What kind of astringency does wine taste when it tastes, and what kind of feeling it means that it i

The sour sensation comes mainly from the tannins in the wine. Whether a wine is good or not depends on its composition and brewing process, and it cannot be distinguished from its taste. Cabernet Sauvignon has a strong tannic flavor, and the most common red wine is made from this grape, but if it is a Merlot or Syrah blended red wine, the taste is smoother, and the grape variety affects its taste.

As for the quality mainly depends on the brewing, cheap red wine is cheap because the grapes used are not strict, sugar and yeast are added to the brewing, and the flavor will be blended when it leaves the factory. Good red wine is fermented with the grapes' own sugar and natural yeast, so the key to quality is on the grapes, the grape selection of foreign famous wines is very fine, often a lot of grapes yield is very small, so the quality is high, of course, it also depends on the quality of the grapes of the year. If the sourness of dry red wine is unacceptable, you can choose sweet red or sweet white, because there is more sugar than dry wine, so the taste will be improved, white wine has less tannins than red wine, you can start with dry white sweet white or rose red.

When you can accept the taste, you will find that good red wine will have floral aromas, fruity aromas and so on.

The Western Regions Flame Wine is very good, I personally prefer to drink the Western Regions Flame Grape Distilled Spirit, the Western Regions Flame Grape Distilled Liquor is carefully brewed by the top foreign winemaking masters through multiple technical formulas, the aroma is pure and elegant, the taste is mellow and sweet, the aftertaste is refreshing and pure, and it tastes very good.

Right! Wine is just sour, sour, astringent. It's like coffee, and it's bitter to drink.

This is because red wine contains tannins, which come from the skins, stems and seeds of the grapes. When making red wine, there is a process of maceration and fermentation, that is, the grape skin and grape juice are mixed together and soaked, and after a long time, the tannins, flavor substances, and pigments in the grape fruit are slowly "run" to the grape juice, just like Cantonese people like to make soup and drink soup, boil for a long time, and the nutrients are all into the soup. That's why white wine tastes non-astringent and is peeled and fermented.

Red wine has an astringent taste, which is normal. Usually the astringent taste is a little heavier, which means that the wine has been left for too long and has been exposed to a lot of air, and the taste will be more bitter. Red wine can be drunk at room temperature, not chilled, and it is best to drink it one hour after opening it to fully absorb the air.

After pouring it into the glass, shake the wine with the temperature of your hand to warm it up before drinking, so that the taste of red wine can be brought out, and there are tannins in red wine.

It is that there will be an astringent feeling when drinking, which is good for the human body.

The taste is astringent because it contains tannins, which have health care and anti-aging effects.

The lighter ones are less tannins, and there is a particularly slippery astringency, which is particularly comfortable in the mouth, and its tannins are made from grape skins (which is also one of the differences between expensive and cheap wines), and some rough astringency is made with grape skins and grape stems when making wine. (Both the skins and stems contain tannins, the tannins of the stems are coarse, and the skins are finer).

Good wines are exceptionally clear and not cloudy at all. You can put a drop on the napkin, if the color is evenly dispersed, it is pure brewing, and if the watermark is particularly large, it is blended. can be searched for more detailed method identification. That's all I know, and I hope I can help you.

Astringency comes from the main ingredient tannins in the wine, mainly from the squeeze of the grape skin during the brewing process, wine beauty and antioxidant are mainly its credit, buy assured wine wine recommended Milan Wine Industry Official**, a number of monopoly chain stores, ** and store products synchronization, famous wine, famous wine, award-winning wine, high-rated wine dazzling, not only the original bottle, more reliable is the original direct purchase, we are nearly 100 foreign wineries to China transmitter, no intermediate channels!

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.

Also, by "red wine" do you mean dry red? Or is it red wine? Or does it mean wine? Sometimes the term "red wine" is confusing.

It is recommended to make a distinction in the future, collectively referred to as wine, and then divided into red wine, white wine, and rosé wine according to color, and according to sugar content, it is divided into sweet, semi-sweet, dry, and semi-dry. In this way, you can refer to dry red, dry white, semi-dry white, sweet white, etc., which is convenient and easy to understand.