作者:    发布于:2015-10-22 17:26:27    文字:【】【】【

Tannin is considered to be one of the most important components of red wine. But what is tannin exactly, how does it get into our wine and how does it affect it?
Even long before the grape has reached its ripeness, tannin is already present. The vines, grape stems, seeds and skin are all rich in tannin. The grape pulp itself, however, contains almost no tannin at all. During the processing of white wine the grapes are pressed just after the harvest, therefore, when we talk about tannins in wine we are almost exclusively talking about red wine. Red wines are fermented with the grape skins and red wine grape varieties also contain generally more tannin than the white counterpart. In conclusion, the amount of tannin inside a grape strongly depends on the grape variety. Cabernet-Sauvignon for instance has a thick skin which is very rich in tannin.

It is up to the winemaker to use the tannin in a way that it influences the wine’s taste positively. A long fermentation process with a high temperature will extract the most amount of tannin from the grape skin. However, tannin is responsible for that dry flavor that leaves your mouth feeling dehydrated. This characteristic is called astringency and is caused by the tannin, which is a polyphenolic compound, binding the protein in your saliva. Needless to say, it can make your wine hard to swallow. Because tannin also has great preservatives properties, it is often praised for giving wine a great aging potential. However, it is less of a potential than a necessity because as the wine ages the tannin levels drop, which might otherwise be too high for the wine to be enjoyable.


Everyone has heard the rumor that doctors recommend one glass of red wine a day to prevent illness or prolong life and all kinds of health magazines and websites like to claim the miraculous properties of tannin. While it is true that red wine has health benefits and tannin can reduce the risk of cardiovascular diseases, have anti-inflammatory properties (prevent infections) and slow down tumor growths, it is also true that tannin is somewhat toxic, can cause an upset intestine and stomach and should therefore not be consumed excessively. Especially if you suffer from an iron or calcium deficiency you should ease down on the tannin since it prevents your body from absorbing these minerals properly.
每个人都听过葡萄酒与健康有关的传闻,医生经常建议大家每天一杯葡萄酒,而各种健杂志和网站也经常宣传丹宁的神奇功效。确实,红酒有益健康,丹宁酸可以降低心血管疾病的风险,有消炎 (预防感染)和减缓肿瘤的生长的功效。不过丹宁有毒素也是不可否认的事实,可能会导致肠胃产生溃疡,因此不宜摄入过多。尤其是如果你体内缺铁或者缺钙,应该尽量避免或减少丹宁的摄入,因为它会影响你对这些微量元素的吸收。
Tannins prove once again that our world is not painted black and white. Aside from red wine, tea, nuts, beans, chocolate, coffee etc. are all a great source of tannins. I have stumbled over many websites and articles attributing all kinds of beautiful and miraculous effects to the consumption of tannin but in the end they are all trying to sell you something. If you look further into the matter you will find a more ambivalent and differentiated view on the subject. Tannin is bitter for a reason, which is so that you don’t consume too much of it. And to me, that is the true beauty of how Mother Nature works.

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