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Tannins and acidity of wine

Tannins and acidity can be virtues or defects in wine. In this note I discovered how to identify them and recognize a quality wine.

Gastronomy
Taninos y acidez del vino

Fresh whites  and  tannic  red, acidity and tannicity are two complementary characteristics of wines that may entail virtues or defects. That they may be present or absent. Tannins and acidity of the wine. They are two of the terms to classify wines that almost always complement each other but what are tannins and acidity in wines? and how to identify them ?

 Tannins 

Tannins  are a compound that is naturally produced in parts of the  grape  , such as raspón and nuggets. And, above all, on the skin of the grape (called skins). As white wines are fermented without skins (usually) and red wines are fermented with skins,  the concentration of tannins is much higher in red wines than in white wines. 

To generalize a little, tannins are to red wine what acidity to white wine: the spine.

When you drink a red wine,  tannins are recognized because they leave the gums, palate and mouth dry, astringent, rough and without salivation . That's the tannins. In addition, you perceive tannins at the end of the tongue because they are bitter.

From the content and  nature  of tannin depends that a wine can be called astringent or hard, when they are appreciated in excess. Velvety to its fair measure, or soft when its presence is very weak.

 Acidity 

 All wine contains acid  (mainly tartaric acid, which is present in the grapes themselves). But some wines more than others.

 Acidity is more a taste factor in white wines than in  red wines .  In whites is the backbone of wine (it gives freshness and definition in the mouth). White wines that have a good balance of acidity have a fresh taste. And those who do not have enough, have a heavy taste.

 The feeling of heartburn is perceived on the sides of the tongue . The consequences of heartburn (or lack of it) in the style of wine can be noted. Whether it is a young wine or a gentle and friendly aging, for example. Excess acidity classifies wine as sour. If the acidity is fair and correct for the type of wine, classify the wine as fresh. And finally, an absence of acidity classifies wine as flat or heavy.

Font vinetur.com

Publication Date: 23/05/2019

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