The taste of red wine is astringent (Is red wine sour and astringent taste inferior red wine)

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List of contents for this article:

• 1、Why is the red wine I drink a little "astringent"? What does dry red wine taste like?
• 2、What does a good red wine taste like?
• 3、Why is wine bitter? Is the more bitter the red wine, the better?

Why is the red wine I drink a little "astringent"? What does dry red wine taste like?

1. The source of the "astringent" feeling of red wine The "astringent" feeling of red wine is mainly related to tannin. Tannin is a polyphenol compound naturally occurring in grape skins, grape seeds and grape stems. When brewing red wine, grape juice comes into contact with grape skins, seeds, etc. for a long time, and the tannin dissolves into the wine liquor, giving the red wine a unique structure and taste.

2. A balance of sourness and astringency is a necessary condition for good red wine. Red wine that is too sour or too sour is not a good wine. Secondly, a good red wine should have a smooth taste that does not hurt the throat or taste, making people feel comfortable and natural. Charming aroma is an important feature of a good red wine. A good red wine should have rich and strong aroma, such as fruits, flowers, spices, etc. The aroma should not only be strong, but also last long.

3. Dry red wine tastes mainly astringent rather than sweet. The "dry" nature of dry red wine means extremely low sugar content, usually no more than 4 grams per liter. Due to the small amount of sugar, the sweetness is basically difficult to detect when tasting. Its astringent taste mainly comes from tannin, a substance found in grape skins, seeds and oak barrels.

4. Drinking red wine for the first time feels sour and astringent, which is mainly related to the tannins and acids in the red wine. It may also be affected by the drinking method, wine quality or storage conditions. The specific reasons are as follows: Source of astringent feeling: Tannin is a natural phenolic substance, mainly from grape skins, seeds and wine-making oak barrels. It combines with saliva protein in the mouth, creating a astringent feeling and creating a "dry" touch.

5. Obvious tannin: Dry red wine retains the tannin in grape skins and seeds during the brewing process. Tannin is a natural phenolic substance, which gives red wine a unique astringency and structure. For people who are first exposed to dry red wine, this astringent feeling may make them feel rough and unacceptable. However, for people who like dry red wine, this astringent feeling is its charm. It can interact with the fat and protein in the food to enhance the overall taste experience.

What does a good red wine taste like?

Good wine will collide with the tip of the tongue when you enter the mouth and produce a special flavor-dryness. This is because an element in red wine encounters protein and reacts with it, reducing saliva in the mouth before experiencing dryness. Smooth feeling. If a red wine is a good wine, it will slide into the mouth like a silk. Otherwise, it will have a rough feeling and the taste will be greatly reduced. Stimulation. For wines with a relatively low vintage, the excitement makes them particularly good.

The balance of acidity, tannin (unique to dry red), alcohol, and the duration of the aftertaste are one of the core indicators. High-quality red wine has a harmonious and unobtrusive flavor, a long aftertaste (usually more than 30 seconds), and no overly bitter or bland taste. Auxiliary reference: It can be combined with information such as the legal level of the production area (such as French AOC, Italian DOCG), reputation of the winery, climate year of the year and other information to assist in judgment, but the final quality still needs to be based on the actual sensory evaluation.

astringent feeling: Generally, when wine comes into contact with the anterior cavity of the mouth, it will bring a certain "bitter" or "astringent" feeling, which is caused by the tannins in the wine. Tannins combine with proteins in saliva, causing local muscles in the mouth to tighten and reduce saliva secretion, creating a tightening feeling that makes people feel dry. Burning/refreshing feeling: When the wine flows into the mouth, the first thing you will feel is a slight burning feeling or icy refreshing feeling.

The core difference between good red wine and bad red wine lies in softness, aroma level and irritation. Good red wine is soft and smooth in mouth, lasting aroma, while bad red wine is rough and irritating, with strong alcohol flavor. The specific differences and extended knowledge are as follows: Differences in taste between good red wine and poor red wine Flexibility and smoothness Good red wine: The tannins (natural substances in grape skins and seeds) are delicate and soft, the entrance is as smooth as silk, and there is no obvious astringency or grainy feeling.

The difference in taste between good red wine and poor red wine is mainly reflected in balance, aroma, sweetness and astringency. The details are as follows: balance difference The acidity, sweetness, tannin, alcohol and other components of good red wine need to achieve a comprehensive balance. If there is only fruit and sweetness, the taste will appear dry and greasy; if the tannin and acidity are too high, the taste will be hard and uncomfortable.

Why is wine bitter? Is the more bitter the red wine, the better?

Summary: The bitterness and bitterness of a wine is a direct manifestation of tannin, but the quality depends on the balance of acidity, sweetness, alcohol, tannin and flavor substances. High-tannin wines need to be aged or combined with other ingredients to show their charm; while well-balanced wines, even with moderate tannin, can bring a pleasant tasting experience. Therefore, when selecting wines, we should focus on overall harmony in taste rather than a single indicator.

To ensure the taste and quality of the wine. Authentic wines use corks that are not completely enclosed and allow a small amount of air to enter the bottle. This makes the grape juice in the bottle sour and astringent, so it will taste bitter. Therefore, shaking the glass is not just to put on airs, but to allow the wine to fully contact the air, thereby reducing the bitterness. I hope this explanation can help everyone better understand the flavor of red wine.

Just because red wine is bitter does not necessarily mean it is good wine. The bitterness and bitterness of red wine mainly comes from the tannins and phenolic substances in its components. These substances play an important role in the brewing process of red wine and affect the taste, structure and flavor of red wine. The relationship between bitterness and red wine quality Bitterness is not the only indicator of quality: the quality of red wine is determined by many factors, including grape variety, brewing technology, aging time, etc.