![](\"\/wp-content\/uploads\/0c311dd6aa552f151a94b2195c3a6825.jpg\")
<\/p>\nBecause knits mouth, creating a sensation of dryness, “like sand in my mouth”<\/p>\n
<\/p>\n
\n“Dry”<\/strong> referred to the wine in which very little sugar. Sensation of dryness in the mouth in the absence of sugar create tannins \u2013 polyphenols of natural origin that creates an astringent sensation (as from unripe persimmon). In wine they come from the solid parts of the grape: skin, bones, ridges, and also from the wood barrels.\n<\/p>\n \nDry red wine is more tannic, ie feels more “dry” (stronger knits my mouth) than white, because its manufacture is contact of the wine with the skins of grapes for much longer. \nThe sugar smooths out the tart sensation of dryness in the mouth caused by tannins, so the sweeter the wine, the less “dry” it seems.\n<\/p>\n \nThe concept of “dryness” of wine in the value of the astringent tannin mouth \u2013 historical, but today is not used. In modern wine terminology, “dry” = “lack of sweetness” <\/p>\n In this sense, more dry \u2013 less sweet the wine may seem and because of other factors not related to tannins. Moreover, the actual presence of sugar (or rather, a number of sugars) is the main but not the only such factor. For example, it is believed that alcohol increases the subjective sweetness of the wine and acidity decreases. <\/p>\n Therefore, in particular, champagne is very acidic nature of wine \u2013 even legally use other levels of drynesssweetness: dry champagne, by law, can contain more sugar than simple quiet white wines of France.<\/p>\n \n In most countries, to “dry” will include red and white still wines with a sugar content not exceeding 4 g\/l. <\/b> <\/p>\n \nOn the label this wine is marked with the word “dry”, without changing its meaning in a literal translation into the language of the label: dry (English)., sec (FR.), secco (Italian), trocken (it.) etc.<\/p>\n","protected":false},"excerpt":{"rendered":" Because knits mouth, creating a sensation of dryness, “like sand in my mouth” “Dry” referred to the wine in which very little sugar….<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-4100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-information"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/en\/wp-json\/wp\/v2\/posts\/4100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/en\/wp-json\/wp\/v2\/comments?post=4100"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/en\/wp-json\/wp\/v2\/posts\/4100\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/en\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/en\/wp-json\/wp\/v2\/media?parent=4100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/en\/wp-json\/wp\/v2\/categories?post=4100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/en\/wp-json\/wp\/v2\/tags?post=4100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nWhile tannins are an important element of the complexity of red wine and its ability for long-term storage.\n <\/p>\n