Why is foreign wine so bitter? Baijiu is so bitter, why do so many people like to drink it?

Everyone's feelings are different, the sense of taste varies from person to person, and most of the time, they don't think it's good, and the taste of wine is bitter and spicy, how can it be good? Only a few people would think it tastes good.

A: This is because the taste of each country is different since childhood, just like we Chinese like to drink liquor or beer.

Everyone's taste for sake is different. And it's probably not the wine itself that they're drinking.

Sake has its own taste, depending on personal preference.

The main reason for the bitterness is the presence of tannins in the wine.

Tannin, the translated name of the English tannins, 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.

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".

Tannins are the soul of red wine, and its main functions 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.

The bitterness of the wine ** to his tannins, this special bitterness is called astringency, which can be said to be the "business card" of tannins, if you want to experience it, you can try to drink a cup of strong tea, which is rich in tannins can give you a similar feeling in wine.

How exactly do tannins give wine its bitter taste? During the winemaking process, the grape juice is fermented with belt seeds and stalks, commonly known as "maceration". During the maceration process, the musts extract the tannins from the skins, seeds and stems.

The longer the maceration, the more tannins will be extracted. In addition, the tannins in the wine can also be brought about by oak barrel aging. Because oak contains hydrolyzed tannins, these hydrolyzed tannins dissolve in the wine as the wine ages, giving the wine a richer flavor.

It should be that you are not used to drinking it, and when you first drink wine, it will feel very bitter, this wine is dry, authentic, if it is sweet, it may be fake, and you will get used to this feeling after drinking it for a long time.

Drinking is actually a manifestation of illusory and loneliness, coupled with the introduction of Chinese wine culture, personal interests or other purposes have contributed to the dependence of some people, and there will be alcohol dependence after a long time, so it is necessary!