The pigments are mainly anthocyanins and other phenolic substances, their colors constitute the color of the wine and bring their own aroma and delicate taste to the wine. The color of aged wine mainly comes from tannins. Tannins not only contribute to the color of the wine, but also act on the mouth to create a sense of bitterness, thus promoting people's appetite. The tannin content is too high, the bitter taste is heavy and the wine is rough; if the tannin content is too low, the wine is weak and light. In addition, tannins can also mask the sour taste, so red wine is obviously less sour than white wine because of its rich tannins.
Tannins can affect the color of wine and the taste and appetite of drinkers can be inferred from the information provided.