核心精華

單寧（Tannins）是源自葡萄皮、葡萄籽、果梗以及橡木桶中的天然多酚抗氧化化合物。在口腔中，單寧會與唾液中的蛋白質結合，使口腔黏膜收斂緊繃，產生「澀感」。優質成熟的單寧構成了紅葡萄酒的結構骨架，是支撐葡萄酒在瓶中陳年數十年的防腐基石。

✦ 風土數據矩陣

品酒羅盤 · 侍酒師核心摘要

Term	Tannins (Polyphenolic Biomolecules)
Sensory Impact	Astringency, palate dryness, structural grip
Primary Sources	Grape skins, seeds, rachis stems, toasted oak
High-Tannin Cultivars	Nebbiolo, Cabernet Sauvignon, Tannat, Syrah
Low-Tannin Cultivars	Pinot Noir, Gamay, Barbera, Grenache
Gastronomic Interaction	Binds with animal proteins and fats to soften grip

Tannins in Wine

Tannins are water-soluble polyphenolic compounds that play a decisive role in the structure, mouthfeel, and longevity of red wines. Rather than contributing a flavor per se, tannins provide tactile texture and astringency.

Botanical Sources of Wine Tannins

Grape Skins (Condensed Tannins / Proanthocyanidins): Deliver fine, velvety textures when grapes reach optimal phenolic ripeness under warm sun.
Grape Seeds: Contain harsher, bitter catechin compounds extracted if berries are excessively crushed.
Grape Stems & Stalks: Added during whole-cluster fermentation (common in Burgundy and Northern Rhône) to lend herbal freshness and structural spine.
Oak Barrels (Hydrolyzable Ellagitannins): Leached into wine during maturation in French or American oak, contributing vanilla, spice, and wood tannin structure.

How to Evaluate Tannins in Tasting

When conducting sensory analysis, assess tannins along three dimensions:

Quantity: Low, medium (-), medium, medium (+), or high.
Grain & Quality: Silky, fine-grained, velvety, chalky, rustic, or abrasive.
Maturity: Green and aggressive (underripe harvest) versus ripe, supple, and integrated.

The Chemistry of Food Pairing with Tannins

Tannins chemically bind with salivary proline proteins, stripping the palate’s lubricating layer to create that classic drying sensation. When paired with high-protein and fatty dishes — such as ribeye steak, roasted lamb, or mature hard cheeses — the tannins bind to food proteins instead of your saliva, instantly softening the wine and revealing hidden layers of ripe fruit and spice.

常見問題解答 (FAQ)

What does tannin actually feel like on the palate?

Tannins cause a drying, puckering sensation on the tongue, gums, and inner cheeks, similar to drinking over-steeped unsweetened black tea or biting into an unripe persimmon.

Do white wines contain tannins?

White wines typically have negligible skin contact, so their natural grape tannins are minimal. However, white wines aged in new oak barriques can absorb wood tannins (ellagitannins), and amber/orange skin-contact wines possess significant phenolic grip.

How do tannins change as wine ages?

Over years in the cellar, monomeric tannins undergo polymerization — linking into longer molecular chains that precipitate out as harmless sediment, resulting in a softer, silkier, more velvety texture.

單寧 (Tannins): 紅葡萄酒的骨骼與陳年生命力