What are the tannins in wine What are the tannins in wine

Tannins are one of the two phenolic compounds contained in wine, especially in red wines, which are beneficial for the prevention of cardiovascular diseases2113.

The tannins in grapes are mainly found in the skin, seeds, and stems. The amount of tannins in the wine depends on the length of maceration of 5261 skins 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.

Further information: Tannins are the soul of red wine, and its main functions of 4102 are: to establish a "skeleton" for the wine, so that the wine structure is stable, solid and full; Effectively polymerizes and stabilizes pigment substances, giving the wine a beautiful and vibrant color of 1653; 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 usually have a light, weak and tasteless texture.

Red wines with rich tannins are particularly suitable for pairing with greasy, high-protein substances such as steak, cottage cheese, roast goose, roast duck, braised pork, etc. Because the tannin molecule has a negative charge and the protein molecule has a positive charge, when the tannin in the red wine meets the protein of the steak, it will dissolve the oiliness and quickly soften and supple, and this chemical reaction will make the human mouth feel very comfortable and pleasant.

Many people will say that drinking wine always has a "astringent" feeling. Where does this "astringency" come from? Is it good or bad? This has to start with the tannins in the wine. In this issue, we will answer what is tannin.

Tannins are water-soluble phenolic compounds with intermediate molecular weights and are important plant secondary metabolites. Tannins are one of the two phenolic compounds contained in wine, especially in red wine, which can prevent heart disease and vascular disease.

Tannins in wine are naturally occurring polyphenols found in the skins, seeds, and rhizomes of wine grapes. As a characteristic of winemaking, tannins add bitterness and astringency, as well as complexity. Wine tannins are most commonly found in red wines.

When the wine is ingested, the mouth feels dry and the oral mucosa will be wrinkled, which is the lead tannin bond at work. When the tannins molecule and the saliva protein react chemically, reducing the lubricating effect of the saliva, producing astringency and causing a sensation that is often described as "astringent". So the astringency in wine is mainly formed by tannins.

Wine tannins refer to a phenolic substance. Grapes are a food with a high tannin content, and their tannins are found in grape stems, seeds, and skins. Tannins are abundant polyphenolic compounds found in the plant kingdom, and can be found in the seeds, bark and peels of many plants.

Tannins are colorless and odorless, but they can react with proteins in saliva, giving the mouth a feeling of astringency and dryness.

Tannins play an important role in wine, not only as a "skeleton" for the wine, but also as a reaction with other substances in the wine to form new substances and increase the complexity of the wine.

Tannins also have an antioxidant effect and are a natural preservative, which effectively prevents the wine from becoming sour due to oxidation, so that the wine can be kept in the best condition during long-term storage.

1.Tannin is an acidic substance that is mainly derived from grape skins and grape seeds.

2.Red wines are fermented with grape skins preserved, and during the fermentation process, the wine also extracts certain tannic substances from the oak.

3.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".

4.The tannin content is not directly proportional to the quality of the red wine, which is not to say that the higher the tannin content, the better the wine.

5.A good glass of wine should be the result of the harmony and balance of alcohol, acids and tannins.