As a dry wine, the acidity of the wine is the most impressive part of the tasting. Therefore, many people mistakenly think that the acidity of wine is caused by tannins, but in fact, it is not, because there are no tannins at all in dry white wines, but the acidity is still very high, indicating that tannins do not bring acidity, but astringency.
So how does the acidity of wine come from, that is, the tartaric acid and malic acid contained in the grapes themselves, different varieties of tartaric acid and malic acid content are different (Riesling is higher than Pinot Grigio), so it tastes some high acidity, some low acidity, high acidity will appear very sharp, difficult to eat, low acidity will feel tasteless, people do not want to continue drinking. Keeping the acidity in a very balanced position will give you a higher opinion of the wine.
Tannins bring a kind of firmness and astringency, because tannins are only present in the grape skins, so the dry white wine that is peeled and pressed does not have tannins, and therefore does not have this astringency, so the acidity of the dry white wine becomes the most important indicator to measure the modified wine. In contrast, red wines need to be comprehensively evaluated for acidity and astringency. Learn more about wine tasting knowledge, welcome to more *** one person ** chain!