In the wine reviews of some wine experts, we often see a noun -- Tannins -- for example: "Tannins are velvety and delicate..." ", "full-bodied, strong tannins, rich in texture..." "And" the pale purple color with the grace of color, the moderate tannin to clear the fresh fruit..." And so on. So what is tannin?
What is tannin?
Tannins are a phenolic substance in wine, especially in red wine. The tannins in wine are usually fermented from grape seeds, peels and stems, or from tannins in oak. Tannins determine the flavor, texture and texture of the wine. The lack of tannins is light and thin, and there is no thick feeling. And tannins are rich in red wine that can be aged, with the years gradually brewing the flavor of the flavor.
When shows the contact with the human oral cavity, tannin and protein in hydrophobic bonding and hydrogen bonding condensation reaction, make human body surface produces a convergence of oral touch. This kind of tightening of the surface of the mouth is often referred to as "astringent".
In addition to wine, tannins are also found in many plants in nature, such as tea, leaves and oak. If you want to experience the specific feeling of tannin, drink a cup of strong tea. Strong tea contains some tannins, so it can also be similar to the feeling of drinking red wine.
If a wine tastes "raw" and "green," it will take time to soften the drink's tannins. In the long years old, will gradually become soft tannins, changed from coarse to fine, then drink up will feel easy to round, "dry".
What is the role of tannin?
Tannins are an important structural component of wine, helping to improve the balance and complexity of wine. In simple terms, tannin is one of the most important elements of the wine age that can be used to keep wine aged for longer. It also creates a "skeleton" for wine and is the "soul" of wine.
Because tannins react with other substances in the liquor, they create new substances that add to the complexity of the wine; Combined with tannin with antioxidant effect, can effectively avoid the wine for the oxidation and acidification, so the tannins in red wine aged ability has the decisive role. A good bottle of red wine may have to be put in place for 10 years before it gets better.
三、The tannin content in wine
Different grape varieties have different levels of tannins. Below, we will give you a list of grape varieties with high tannins and low tannins.
1、High tannin grape variety
（Nebbiolo）
（Cabernet Sauvignon）
（Tempranillo）
（Montepulciano）
（Petit Verdot）
（Petite Sirah）
2、Low tannin grape variety
（Barbera）
（Zinfandel）
（Pinot Noir）
（Primitivo）
（Grenache）
（Merlot）
The wine combination of four, high tannin wine
Strong tannins, the palate is acerbity red wine is especially suitable for food with high protein, such as steak, cheese, roast goose, roast duck and braise in soy sauce meat, etc.) with meal. Because tannin molecules, negatively charged protein molecule with a positive charge, when the wine tannin molecules negative confronted with steak, etc in the food protein positive charge, tannin will dissolve fat, and soften smooth rise rapidly, the "chemical reaction" to produce can cause a person's mouth is very comfortable and pleasant feeling.
