不过过多的苹果酸使红酒有涩口的“草青味”，与其他味道冲突。

But too much of it gives vino a harsh "green" taste that clashes with other flavors.

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如果尝一口后觉得酒味过于涩，需要“呼吸”一下，那么就可以换瓶。假如一开始就去醒酒，结果发现葡萄酒的一些果味流失在空气之中，那就没有后悔药可吃了。

If we taste a wine and it's so tight that it needs decanting, we can decant; if we decant first and then find that the wine lost some fruit to the air, there's no going back.

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柿子中含有一定数目的单宁（鞣酸），柿皮含量更高，吃柿子时口涩、舌麻就是单宁收敛的缘故。

Persimmon contains a certain number of single Ning ( tannic acid ), a higher content of persimmon skin, mouth, tongue hemp astringent to eat persimmons are single Ning convergence.

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