How to write a summary of wine knowledge training? . . .

It takes six flavors to become a true wine lover.

The basic motto of drinking wine is: You think good wine is the best. Because people have different feelings and preferences, I never say which wine is the best. Even the comments are not adding personal preferences, but judging the essential flavor of this wine and determining the level of this wine.

However, people's preference for wine will change at different stages according to the length of drinking time, which is usually divided into the following stages:

When people first come into contact with wine, their senses are usually inexperienced with wine. Such people generally don't like white wine with high acidity and red wine with new and heavy tannins. If you like sweetness, you can choose semi-sweet white wine or sweet wine, such as late-maturing wine, noble wine and iced wine. If your taste is heavy, you can choose red wine with ripe tannins and rich fruit aroma, such as wines from Chile, Argentina and Australia.

stage Ⅱ

At this stage, people already like to drink wine. At this time, they began to like wine with strong flavor, such as wine with heavy weight and new tannins. Bordeaux red wine has become their passion. If they have money, they will start to pursue the wines of the five major Bordeaux wineries and take pride in drinking them. Of course, the United States, Chile and other countries also have red wine with heavy tannins. White wine drinkers began to like Chardonnay in America and Sauvignon Blanc in New Zealand.

The third stage

These people have some experience in drinking. They no longer pursue big wine (heavy-bodied wine), but begin to pursue elegance and exquisiteness. At this time, the Black Pi Nuo in Burgundy was the target. Ever since I fell in love with Pinot Noir, I began to like dry white with strong acidity, such as Chablis dry white in Germany and Riesling dry white, but I despise Chardonnay in the United States.

The fourth stage

These people began to pursue individuality and characteristics. At this time, I began to like Italian wine. The famous wines of barolo and Montalcino will attract you very much, and the taste of red wine with equal emphasis on tannin and acidity will make you linger.

The fifth stage

At this stage, you realize that Spain and Portugal are also countries that produce wine. You begin to be interested in sherry, port and madeira from these two countries, and you are also interested in the red wine from Dolo Valley, rioja and Navarra. You find that there are also excellent wines with high cost performance here, and you are interested in regional wines.

The sixth stage

This is basically the highest stage. You already know how to beat Taiji Chuan in the world of wine.

At this time, you are increasingly pursuing wine with good cost performance, when to drink what wine, what wine to drink on what occasions, what kind of Chinese food to go with what kind of wine, how to choose wine when eating western food and so on. You know it like the back of your hand and you have become a real wine lover.

So much should be enough.

Tannin is an acidic substance, which mainly comes from grape skins and grape seeds. Red wine is fermented by preserving grape skins. During the fermentation process, wine will also extract some tannins from oak. In chemical structure, the tannin soaked in grape skin is "condensed tannin" and the tannin extracted from oak barrel is "hydrolyzed tannin".

Tannin is the soul of red wine, and its main functions are as follows: (1) Building a "skeleton" for wine, making the wine body structure stable, firm and full; Effectively polymerize stable pigment substances to give wine a perfect and vibrant color; And react with other substances in the wine to generate new substances, thus increasing the complexity of the wine. Wine with insufficient tannins will be stunted, usually characterized by light, weak and tasteless texture.

Of course, the tannin content is not directly proportional to the quality of red wine, which does not mean that the higher the tannin content, the better the wine. A glass of good wine should be the result of a harmonious balance of alcohol, acid and tannin. After experiments, relevant experts came up with a formula for calculating the quality of red wine:

Alcohol-(total acid+tannins) = compliance index.

Wine with softness index greater than 5 is of good quality. Assuming that the alcohol content of a red wine is 12, the total acid is 3.6g/L, and the tannin is 1.8g/L, then the softness index of this wine is: 12-(3.6+ 1.8)=6.6, and this wine should be harmonious.

Tannin is one of the most important differences between red wine and white wine. White wine is made by separating grape juice from skin residue and fermenting with grape juice. Therefore, the soul of liquor is acid, not tannin.

Chemically speaking, tannin is an active molecule with negative charge, and the molecular weight of tannin in red wine is generally between 500 and 3000. In the process of wine tasting, tannin molecules react chemically with saliva protein, which will make the oral surface have a convergent touch, which is usually described as "astringent". If "acidity" is the personality of liquor, then "astringency" is the personality of red wine.

"astringency" needs a certain degree. If you feel "raw" and "green", it means that the tannins of this wine need time to soften. In the long years of aging, tannins will gradually become supple, from coarse to fine, and then feel round and smooth, "astringent" just right.

Tannin has antioxidant effect and is a natural preservative, which can effectively prevent wine from turning sour due to oxidation and keep wine in the best condition for a long time. Therefore, tannin plays a decisive role in the aging ability of red wine. A bottle of red wine with good vintage may get better after 10 years.

Red wine with strong tannins is especially suitable for greasy and high-protein substances (such as steak, cheese, roast goose, roast duck, braised pork, etc.). ). Because tannin molecules are negatively charged and protein molecules are positively charged, when the negative charge of tannin molecules in red wine meets the positive charge of protein in steak, tannin will dissolve greasy and quickly become soft. This "chemical reaction" will make people's mouth feel very comfortable and pleasant.

Relevant medical research shows that tannin in red wine is very beneficial to human health. In 200 1 year, Time magazine of the United States named "10 great healthy food for modern people", namely, tomatoes, spinach, nuts, cauliflower, oats, salmon, garlic, blueberries, green tea and red wine. Time magazine commented: "Grape skins for brewing are rich in antioxidants, which can effectively lower blood cholesterol and prevent arteriosclerosis."