Acidity y and Tannin 酸度和单宁
A beIow average w'ine containing noticeabIe deficiencies. such as excesslve acidity and tannin. an absence of flavor, or poseibly dirty aromas or fIavors.
低于一般水平的葡萄酒。具有较明显的缺陷。比如：酸过多。劣质的单宁种类和数量过多。风味口感匮乏。香气不足。
The effect of carbonic maceration is to give a softer wine (less acidity and tannin), with a more fruity (and sometimes quoted spicy, e. G. Cinnamon) character.
碳浸渍效果是给软化葡萄酒(宁少、酸度)以更加果味(有时引述辣，例如肉桂)性格。
To make a good wine requires a balance between sugar, acidity, tannin and alcohol.
酿制出好的葡萄酒需要掌握一种介于甜、酸、单宁酸以及酒精的平衡。
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