When EATING GRAPE, INSIDE THE MOUTH AFTER CHEWING GRAPE SKIN “astringENT” FEELING, THAT YOU HAVE HAD A preliminary IMPRESSION TO TANNIN.
Tannins are found mainly in grape skins, seeds, and stems, which give the mouth a dry feeling.
In the actual tasting, tannin posture is varied, we can evaluate it from two dimensions, namely content and quality.
When you drink, you can feel the tannins spread all over your mouth, and you can feel the convergence when you touch the gums and roof of your mouth with the tip of your tongue.
Then this is a very tannic wine.
If convergence is minimal, tannin content is low.
The quality of tannins can vary greatly from wine to wine.
Fine wines give the mouth a silky, fine feel, like a “velvety” touch;
Young, fine wines have fine, grainy tannins;
And some poor tannin texture of wine, will give the population feel difficult, difficult to swallow the feeling, and even bitter.
Tannin texture greatly affects the taste of wine and is an important index to evaluate the quality of a wine.
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