Differences between white and red wines
1) Tannins are one of the most important differences between red and white wines. White wine is made by separating the grape juice from the pomace.
It is made by fermenting wine grape juice, so the soul of white wine is acidic, not tannic. In chemical terms, a tannin is a negatively charged active molecule.
The molecular weight of tannins in wine usually ranges from 500 to 3000. During the wine tasting process, the chemical reaction between tannin molecules and salivary proteins.
It produces an astringent sensation on the surface of the mouth, often referred to as “astringency”. If “acidity” is the character of a white wine, then “astringency” is the character of the wine.
If “acidity” is the character of white wine, then “astringency” is the character of the wine.
2) The skins, stems and cores must be removed before making white wine, as the color and tannins are not extracted. Ageing is usually 1-3 years at 25-28 degrees Celsius for a short period of time.
Red wines do not require skin removal, as long as they are dry and kernel-bearing. The skins of the grapes contain many tannins (antioxidants) and therefore help to improve the quality of the wine.
The ageing period is different. The ageing period is only 3-5 days for table wines, 12-18 months in barrels, and several years for fine wines with special ageing techniques.
The temperature is about 18-22 degrees.
The tannins in red wine not only have the function of promoting blood circulation, but also can remove fats and oils, prevent arteriosclerosis and increase cholesterol.
The fruit acids in white wine have the effect of eliminating fishy flavors and are therefore considered to be the best wine to accompany meals.
