What is the "sour" and "astringent" of wine? | JUN

Is there a wine that doesn't taste sour? Often have wine friends put forward such a question, if a person often drink wine so sour, astringent, bitter taste is certainly not strange.

So why do so many people like wine for its sour taste? The information found that wine has a lot of nutrients, and is helpful to health.

First: where the "acid" comes from

The "acid" in wine comes partly from the grapes themselves and partly from the wine-making process.

Among them, tartaric acid (tataric), malic acid (malic) and citric acid (Citric) are derived from grape fruits. The other three acids are amber, lactic acid, and acetic acid, which are produced from alcohol fermentation and bacterial activity.

Second, where does "astringent" come from

The "astringency" of wine mainly comes from Tannin.

Tannin, a natural phenolic substance, is widely found in all kinds of plants, seeds, bark, wood, leaves and fruit skins.

For example, when we taste green tea, we also notice the dry taste of tannins. Tannin is an essential component of red wine and comes mainly from grape skins and seeds.

Nutrition of alpine wines

In addition to calories and conventional nutrients, alpine wine contains several times more resveratrol and proanthocyanidins than ordinary wine, and is rich in squalene and selenium, which have the ability to regulate immune and prevent cardiovascular disease, cancer and antiviral.

Scientists believe red wine could help extend life and protect against Alzheimer's disease. While wine has many health benefits, it's important to note that these benefits are based on moderate consumption. For adults, moderate wine consumption means no more than 150ml a day.