Tannin is an important factor supporting the structure of a wine. It not only affects the taste, but also has an important impact on the aging potential of the wine! If the tannin is deliberately removed or reduced through scientific methods, the red wine will appear less “skinny”. The wine is weak, watery and full of flavour.
If Tanning is compared to being a human being, it is more like a person with a weak personality. First of all, it has a “feeling of resignation” and is unattractive. When it is assertive, confident and domineering, its personality level is enriched. With flesh and blood, there is a soul, and as time goes by, it will exude infinite charm.
In red wine, tannin plays a very important role. It can build the “skeleton” of the wine, enhance the complexity of the wine, and determine the aging ability of the wine. The tannins in red wine are usually extracted through the process of “skin maceration” during fermentation. The longer the maceration time, the more tannins are extracted. In addition, during the fermentation or aging process in oak barrels, wine will also extract some tannins from oak. The newer the oak barrels, the higher the tannin content.
Simply put, a wine with more tannins needs to age longer to soften it. In other words, the stronger the tannins, the longer the drinking period needs to be pushed back.
However, more tannins are related to strong aging ability, but not much. The aging ability of wine mainly depends on the alcohol content, and the combination of sulfide and oxygen prevents the oxidation of phenols, terpenes and other substances. There are also usual storage and stoppers used.
In addition to enriching the taste and increasing complexity, tannin is also a natural and efficient preservative, which can improve the aging potential of wine! It can help keep red wine fresh, and it can also dissolve greasy food when eating!
Post time: May-16-2023