What are the benefits of wine being high in tannins?

Georgian wines have a higher tannin content, which is produced in clay pots, buried in the soil and fermented and preserved at a room temperature of 14-15 degrees, which will promote the production of tannins and make the wine fuller. I tasted it once last time I went to the Numisi Cellar Museum, and it was hard not to love the rich and mellow flavor

If you've tasted Georgian wine, you understand the importance of tannins! The local Numisi Cellar Museum will give you the answer, they use the form of fermentation of grape juice with skins and stems, so it has a high tannin, and a sip is rich in aromas and balanced flavors

Wines with high tannin can usually be aged for a longer period of time, but the higher the tannins, the better, and too high a content can also feel dry. Therefore, it is most important that a good wine is balanced

The quality of the tannins is directly related to the aroma of the wine, in the process of fermentation and maturation, high-quality tannins bring mellow aroma to the wine, while low-quality wine tannins are simply bitter, which can also be used as a standard for identifying wine

Tannins are the soul of wine, which directly determines the flavor of red wine, and is born from a long fermentation, which has antioxidant and antiseptic effects. Therefore, the wine will be stored for a longer time

The quality of wine cannot be judged only by the level of the mountain jujube alone, and a good wine should be balanced in taste and soft in the mouth.

Wine tannins mainly come from grape skin seeds, and different grape varieties have different tannin content, which gives the wine a dry taste and enriches the structure and layers of the wine. Of course, the tannin content is not directly proportional to the quality of the wine, not that the higher the tannin content, the better the wine.

A good glass of wine should be the result of the harmony and balance of alcohol, acids and tannins. After experiments, experts have come up with a formula for measuring the quality of wine: alcohol content (total acid, tannins) and suppleness index.

Clean-up wines with a suppleness index of more than 5 are relatively good quality wines.

However, the tannins are high, and the taste is astringent, bitter and astringent; Low tannin makes the taste smoother, but if the wine has high acidity and a heavy body at the same time, it will not match and there will be an imbalance in the taste, so it is not that the lower the tannins, the better, but that the other elements are equal.

What is the shelf life of wine?

The shelf life of average quality wines is between 2 and 10 years, and the higher quality wines have no shelf life, but the more they are preserved, the more fragrant they are. China has clear regulations that wine or other alcoholic beverages with an alcohol content of more than 10 degrees can be marked without marking the expiration date.

Most wines are between 11 and 15 degrees, so there is no expiration date. Some wines are marked with a shelf life between 2 and 10 years, because food products need to be marked with an expiration date.

It is an organic substance with the chemical formula C76H52O46 and is a type of tannin obtained from gallnut。yellow or light brown light amorphous powder or scales; It is odorless, slightly peculiar and extremely astringent. Soluble in water and ethanol, soluble in glycerol, almost insoluble in ether, chloroform or benzene.

Its aqueous solution and iron salt solution meet to become blue-black, and sodium sulfite can delay the discoloration. Industrially, tannic acid is widely used in tanning and in the manufacture of blue ink. Tannic acid coagulates the protein trace.

People chemically treat pig skins and raw cowhides with tannic acid, which can coagulate the soluble proteins in the hides. As a result, the rawhide, which would have been left to stink and rot for a few days, has become a beautiful, long-lasting leather. This tanning process is called leather tanning.

Industrially, tannic acid is widely used in tanning and in the manufacture of blue ink. Tannic acid coagulates proteins. People chemically treat pig skins and raw cowhides with tannic acid, which can coagulate the soluble proteins in the hides.

As a result, the rawhide, which would have been left to stink and rot for a few days, has become a beautiful, clean, flexible, and durable leather. This tanning process is called leather tanning.

Use. 1. It can be used as a food antioxidant. It is generally mixed with vitamin E, vitamin C, or gallic acid.

2. Tannins are used as viscosity reducers and filtration loss reducers for water-based drilling fluids, which can improve the quality of filter cakes. It is also used to tann hides and hides to convert them into leather. Tannins have the activity of reacting with proteins, polysaccharides, alkaloids, microorganisms, enzymes, and metal ions, and have the characteristics of antioxidant, free radical capture, antibacterial, and derivatization reactions.

It is more and more widely used in food processing, fruit and vegetable processing, storage, cosmetics, medicine and water treatment.

3. Because tannic acid can be combined with protein to form water-insoluble tannic acid protein, it can be added to the shampoo to prevent the dissolution of hair fiber protein and protect hair, and the use in nail products can increase nail strength. Gallic tannin and isogallic tannin have a strong free radical scavenging effect, and the effect is similar to gallic acid and catechins, and can be used in skin care products to protect the sun and brighten the skin. Tannic acid has astringent and antibacterial properties, and is clinically used for local bleeding, toothpaste for tooth protection and prevention of gum bleeding.

4. Mainly used in medicine, ink, printing and dyeing, leather and metallurgy and other industries as well as water treatment, tannins have flocculation, deoxygenation, scale inhibition and sterilization in the water treatment process.

Because there are a large number of hydroxyl groups and carboxyl groups produced after partial hydrolysis in the molecular structure, it forms a complex with calcium and magnesium ions in the water, which prevents the formation of scale by calcium and magnesium ions in the boiler water, and can also reduce the deposition of calcium sulfate in the cooling water and play a dispersing role. In addition, the cohesion of the tannins collects the sediment into slag, which is discharged into the boiler and cooling water system through the blowdown.

5. It can be used as a fining agent for low-alcohol wine and fruit wine. It can also be used as a leather tanning preparation.

6. Tannic acid is used for chrome-free passivation of galvanized layer.

Can you tell us more about that?

Although tannins give a dry and astringent taste, it is their presence that gives the wine a better balance, complexity and structure, resulting in a better tasting experience. The higher the tannins, the lower the acidity of the wine, and the lower the tannins, the more pronounced the acidity will be. If the tannins are too high, the wine will be too heavy on the palate, and the dryness will be too strong and the finish will be coarse.

Alcohol intensifies the bitterness of the tannins and weakens the firmness of the tannins, so the higher the alcohol content, the more pronounced the bitterness of the tannins and the weaker their firmness. Regardless of the impact, a good winemaker will use various methods to adjust the tannins in the winemaking process, giving the wine a better balance.