Second, the role of tannins
1. Tannin determines the flavor, structure and texture of wine.
The structure of wine is composed of tannin, alcohol, acid and other factors, which is the difference between wine and grape juice; These factors also determine the texture of wine. Red wine lacking tannin will have unbalanced structure, light texture and no heavy feeling. Thin wine is a typical representative. In addition, tannin also determines the flavor of wine, especially aged wine. The sediment formed by tannin, pigment and yeast dead cells changed for a long time in the wine, which developed the mellow and delicate flavor of the aged wine.
2. Tannin supports the long-term maturation of red wine.
The antioxidant properties of tannins make red wine rich in tannins mature all year round. For example, five wineries in good years need more than 30 years to mature, and the peak period can last for more than 20 or 30 years. On the contrary, Lessing wine, a thin wine without tannin support, will oxidize and turn sour after two to three months, and for example, white wine with almost no tannin will begin to decline after ten to fifteen years, even if the expensive Roman Kandy is stored in oak barrels for about a year.
3. Tannin is beneficial to prevent cardiovascular diseases.
Tannin contains a substance called proanthocyanidins, which was first detected by Professor Muskell in 1955. It is found that it can not only protect human blood vessels, but also protect the arterial wall and prevent arteriosclerosis. In addition, proanthocyanidins can also control cholesterol and inhibit the oxidation of low-density cholesterol (LDL) in blood, while alcohol can improve the effect of high-density cholesterol (HDL) in blood.
3. Coumarin is used to prepare industrial and daily cigarette essence, which is an excellent color fixative and also used in electroplating and other industries.
4. Alkaloids are important effective components in crude drugs. Up to now, more than 80 kinds of 10000 have been isolated, such as berberine in Coptidis Rhizoma, ephedrine in Ephedra Herba, reserpine in Rauvolfia and camptothecin in Camptotheca acuminata.