红酒又苦又涩是好酒吗？

　　红酒又苦又涩不一定是好酒。红酒苦涩是因为含有单宁，单宁是一种酚类物质，存在于葡萄皮籽中，在葡萄酒发酵过程中，浸染到酒液中去，所以几乎所有红酒都有苦涩味，不一定是好酒。

　　红酒又苦又涩是好酒吗？

　　红葡萄酒喝到口中有一种微微的涩感，是因为葡萄的皮和籽皆含有“单宁”（Tannin），单宁是一种可在茶、菠菜等植物中的带苦涩味的化合物，会让口水和口腔黏膜失去润滑的效果，产生涩味。

　　单宁主要来自葡萄皮。红葡萄酒单宁含量最高，白葡萄酒最低。红葡萄酒连皮渣一起发酵，这样才有了“涩味”。干型红葡萄酒的糖份几乎已发酵完， 每升葡萄酒中含总糖低于4克，饮用时觉不出甜味， 感到有酸涩味。白葡萄酒压榨后尽量把皮渣滤清，纯以葡萄汁发酵，所以酿好后自然清澈明亮，涩味不重。

　　涩味是构成红葡萄酒口感结构的主要元素。涩味，品酒师视为这红葡萄酒的骨架，好品质的涩，并不是刺激舌尖的生青涩。适量的涩乃精于葡萄酒者的心头好，但过犹不及。产生过度苦涩多因未臻全熟便摘下的葡萄果实，此情况常发生于低价葡萄酒。

　　酒中含有太多的单宁，而且这些单宁很可能是来自葡萄梗或葡萄籽中的劣质单宁。这类情况一般会在价格低廉的酒中存在，可能是由于酿酒设备不足，导致葡萄籽破碎，劣质的单宁溶入酒液之中；也可能是生产商为了达到一定的产量，压榨过度引起的。

　　Is wine bitter and bitter good wine？ Wine that is bitter and bitter is not necessarily good wine. Red Wine is bitter because it contains tannins. Tannin is a phenolic substance found in grape skins and seeds. During wine fermentation, it is soaked into the wine, so almost all red wine has a bitter taste, not necessarily a good wine. Is wine bitter and bitter good wine？ Red Wine has a slight astringency in the mouth because the skins and seeds of the grapes contain “Tannin”, a bitter compound found in plants such as tea and spinach, will let the saliva and the oral cavity mucous membrane lose the lubrication effect, produces the astringent taste. Tannin comes mainly from grape skins. Red Wine has the highest tannin content, while white wine has the lowest. The red wine ferments together with the skin dregs, thus only then had“The astringent taste”. The sugar of dry red wine has been fermented almost, each litre of wine contains less than 4 grams of total sugar, do not feel sweet taste when drinking, feel sour and astringent. White wine after pressing the residue as far as possible to filter, pure grape juice fermentation, so after brewing natural clear bright, astringent is not heavy. ASTRINGENCY is the main component of the texture of red wine. Astringent, wine taster as the skeleton of this red wine, good quality astringent, not to stimulate the tip of the tongue raw astringent. The right amount of Astringency is good for those who are good at wine, but not as good as too much. Excessive bitterness is caused by the unripened fruit, which is often found in low-priced wines. There's too much Tannin in the wine, and these tannins probably come from bad tannins in the stem or seeds. This is usually the case with cheap wines, either because the seeds are broken and the poor-quality Tannin dissolves into the wine, or because the producer is over-squeezing the wine to get to a certain yield.