- 為什麼一些不甜(Dry)葡萄酒比其他酒 “不甜”
The Taste of Wine
There are several facets that explain wine’s unique flavor: acidity, sweetness, alcohol, tannin, and aroma compounds produced in fermentation.
Acidity: Wine as a beverage lies on the acidic end of the pH scale ranging from as low as 2.5 (e.g., lemon) to as high as 4.5 (e.g., Greek yoghurt). Wine generally tastes tart.
Sweetness: Depending on the style of wine, sweetness in wine ranges from having no sugar at all to very sweet, like maple syrup. The term “dry” refers to a wine without sweetness.
Some wines are so dry that they scrape the moisture from your tongue and make the inside of your mouth stick to your teeth. On the other end of the spectrum, some wines are so sweet that they stick to the sides of your glass like motor oil.
- Why Some Dry Wines Taste “Drier” Than Others
Wine writers have described the concept of dryness for years, and food scientists have actually studied why some wines taste “more dry” than others. Both groups claim that aroma, tannin and acidity are key components to why a wine tastes ‘dry.’
- You Might Be More Sensitive to Tannin than Your Friends
What’s interesting about tannin is that a recent study demonstrated that some people have higher sensitivities to tannin, based on the amount of proteins naturally present in their saliva. People with more proteins in their saliva do not feel the drying effect of tannin as much as people with less. Another interesting fact is that the taste of tannin is reduced when paired with salty and fatty foods. We will present a subsequent article focused on the topic of tannins.
- Acidity Tricks Our Perception of Sweetness
Sour counterbalances sweet. A wine that has higher acidity will taste more “dry” than a wine with less acidity. Several producers of New Zealand Sauvignon Blanc will leave a couple grams of residual sugar in their wines, because the acidity is so high.
- Our Noses Lead Our Sense of Taste
Our sense of smell also greatly affects our perception of sweetness. As you can imagine, a wine that smells sweeter will also taste sweeter. Wine varieties are often referred to as “Aromatic”, because of their sweet floral aromas. A few examples of this are Riesling, Gewurztraminer, and Muscat.
Alcohol: The taste of alcohol is spicy, palate-coating and warms the back of your throat. Wine’s average range of alcohol is about 10% ABV (alcohol by volume) to 15% ABV. Of course, there are a few exceptions: Moscato d’Asti can be as low as 5.5% ABV, and Port is fortified with neutral brandy upping it to 20% ABV.
Tannin: Tannin is found in red wines and contributes to the astringent quality of red wine. Put a wet, black tea bag on your tongue for a great example of how tannin tastes.
General Wine Taste Notes: Wine drinkers refer to the terms “Fruity & Earthy”, and “Bold & Light”. While wine tasting is extremely subjective, the following chart is a good general reference for the placement of red and white wines on these scales.