Why is red wine sour, astringent, and bitter, and what role do they play in it?

Alcohol is obtained by fermentation of sugar, but it also has a certain sugar content, it is slightly sweet, and it gives the wine a mellow taste.

Sour. Some come from grapes, such as tartaric acid, malic acid, and citric acid; Some are produced by alcoholic and lactic acid fermentation, such as lactic acid and acetic acid. These major acids play an important role in the acidic flavor and balanced taste of the wine.

Tannins are astringent, and it is one of the two phenolic compounds contained in wine, especially in red wine, which is beneficial for 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.

The devil knows the stuff of foreigners.

The elements that affect the taste of the wine, such as alcohol, acids and sugars, do not change much after bottling, and the more obvious ones are tartaric acid, which forms crystals when cold and adheres to the bottom of the bottle. However, the main effect is on the visual side, and the esterification effect of alcohol and acidification on the taste sensation is also subtle. On the other hand, the change in tannins is very pronounced and affects the overall taste of the wine.

Tannins are the main components that make up the taste structure of red wine, and because they are also antioxidants, they can make the wine more durable, so red wines that are generally suitable for medium and long-term storage are very tannins when they are young, and the wine has high astringency and astringent taste. However, tannins, which belong to the same polyphenols as red pigments, will also polymerize during the aging process, condensing with each other and reducing the astringency of the tannins. However, due to the different tannic qualities of each wine, some wines become drier and coarser after aging without losing their astringency.

On the contrary, high-quality and delicate tannins not only retain a tight structure when ripe, but also become more round and smooth when they were younger. Wines that have passed their peak have become dry even though their tannin content has been reduced, due to the precipitation of phenols that have the function of softening tannins.

Overall, wines that have been fully matured after being stored in the bottle will have their various elements blended together over time, becoming richer and more harmonious. After this stage, the wine begins to go downhill, losing its aroma and balance, and becoming a dry, barren bottle of mediocre liquid with no charm.

Red wine bitter is good wine. The bitterness of red wine is the effect of tannins. The tannins in red wine are usually fermented from maceration of grape seeds, skins and stems, or from the extraction of tannins from oak barrels. Red wines with rich tannins develop a mellow and delicate aging flavor during storage.

Tannins are the most abundant phenolic compounds in red wine, which are beneficial for the prevention of cardiovascular diseases.

Bitter red wines contain tannins, and after a period of storage, they become a quiet, elegant and smooth wine.

The balance of tannins and acidity is an important factor in the taste of red wine, and the acidity of red wine can reduce the bitterness caused by tannins.

Red wine bitter is not necessarily a good wine.

Bitter wine is not necessarily a good wine, and if the bitterness is harmonious, this red wine is a good wine. Red wine is a term for wine. The composition of red wine is quite simple, it is a fruit wine made by natural fermentation, and the most important thing is grape juice, and there are many ways to classify wine.

Red wine has a slight astringency in the mouth because the skin and seeds of grapes contain tannins, which are bitter compounds found in tea, spinach and other plants, which can cause saliva and oral mucosa to lose their lubrication and produce astringency.

Precautions for decanting wine

It is necessary to pay attention to the wine bottle must be kept upright before decanting, generally our wine shelves store wine in a lying state, before decanting the impurities need to sink into the bottom of the bottle, so be sure to decant the wine bottle upright, generally new wine can stand upright for one day, because the new wine has fewer impurities, and more than fifteen years old wine needs to stand upright for at least eight days.

The wine must not be shaken before it is opened and decanted, as shaking can stir up sediment in the bottle, and after opening the cork, carefully observe the bottom of the bottle to make sure that the sediment is not raised to contaminate the liquid above.

The above content refers to Encyclopedia - Red Wine.

The bitterness of wine is due to the presence of phenols such as tannins in the wine, which mainly come from grape skins and stems. Because red wine is made from the peel seeds, it has a higher tannin content and a heavier bitterness; Whereas, baijiu made from peeled seeds has less tannin content, less bitterness, and heavier acidity.

Why does wine have a bitter taste?

Tannins give wine its astringency and are an important substance in red wine. In the brewing of red wine, the process of soaking extracts the tannins from the peel. Tannins not only add astringency to red wines, but also build a "skeleton" for wines.

It reacts with other substances in the wine to form new substances, adding to the complexity of the wine. On the palate, tannins act as the first of astringency and greatly enhance the charm index of the wine.

Tannins are also a natural preservative, which effectively prevents wine from deteriorating due to oxidation, keeping wine in optimal condition for long periods of time. Therefore, tannins play a decisive role in the ageing ability of red wines. A good vintage may not get better until 10 years later.

Put simply, tannins are the key to giving a wine its ageing potential.

Why is red wine sour and astringent? I'll take you there.

Why is red wine sour?

1. Part of the "acidity" in wine comes from the grapes themselves, and part of it comes from the winemaking process.

2. Tataric acid, malic acid and citric acid are derived from grape fruits, while amber, lactic and acetic acids are formed by alcoholic fermentation and bacterial activity.

3. The content of the three acids contained in grape fruits will vary depending on the grape variety. In general, grapes grown in cooler climates (e.g. Sauvignon Blanc, Riesling, etc.) contain more acid, while warmer regions (e.g. Zinfandelle, Syrah, etc.) do the opposite.

Why is red wine astringent?

1. The astringency in red wine is mainly in tannins. Tannins are widely found in various plants, seeds, bark, wood, leaves, and peels and are a natural phenolic substance. For example, when we taste green tea, we can also clearly feel the dryness of the tannins.

1. In red wine, tannins are the most basic ingredients, mainly in grape skins and grape seeds. Because red wines are fermented with the skins preserved, the wine also gets some tannins from the oak barrels during the fermentation process.

3. The reason why tannins give wine an astringent taste is due to the interaction between tannins and proteins in oral saliva.

4. In addition to bringing astringency, tannins also have a great impact on the structure, color, and taste of wine, so it is also called the "soul of red wine".

The astringent and bitter taste of the wine is due to the effect of the tannins.

Tannins belong to tannic acids, which are plant components with tanning properties and complex structures, and the main body of tanning is multi-combustion disturber phenols. Generally, it has an astringent taste, which can precipitate proteins and alkaloids.

Tannins give a wine its bitterness, but the wonderful thing is that after a period of time in the bottle, its strong and rough personality is transformed into a calm, elegant and smooth throat, so it takes time for a good vintage to mature.

Because of the sugar content, the taste of wine with different sugar content is also different. Dry wines are low in sugar and spicy when you drink them, just like white wine.

According to the sugar content, the wine can be divided into dry, semi-dry, semi-sweet and sweet. The sugar content of dry wine is the highest when the sugar content is less than or equal to or when the difference between the total sugar and the total acid is less than or equal to;

In general, the highest sugar content of semi-dry wine is or when the difference between the total sugar and the total acid is less than or equal to;

Semi-sweet wines have the highest sugar content, while sweet wines have more sugar content, and this type of wine is generally white wine.

Extended Materials. During the fermentation of wine, yeast converts the sugars in the grapes into alcohol and carbon dioxide. The winemaker can control the fermentation process through the bush to determine the residual sugar content of the wine, and thus whether the wine is dry or not.

If you want to make a dry wine, you just need to let the fermentation process go through properly, so that almost all the sugar is converted into alcohol, so the wine tastes almost sweet. If the winemaker wants a sweet or semi-sweet wine, the fermentation time should be shortened so that a certain amount of sugar remains in the wine.