Tannins are a crucial element in understanding how wine looks, tastes, and feels. They contribute to a wine’s structure, ...

If you've ever left a teabag soaking too long or eaten a thick-skinned grape and wondered about the sharp, grassy sensation interfering with the sweetness, you're familiar with tannins.

We all love the idea of a fantastic vintage that's uncorked at the perfect moment, but does all wine really taste better with ...

Development of rapid analytical method using chromatography and spectrometry to determine procyanidin concentration in both ...

Tannin is a good guess ... so it's much more abundant in red than white wines because red grape skins are left in longer during the fermentation process than white grape skins.

Across Campania and Basilicata, the Aglianico grape is the leading red variety where it showe itself capable of outstanding ...

“This elevated UV exposure can result in thicker grape skins, leading to wines with ... juice ratio often contributes to more pronounced tannins and complex flavors. The increased exposure ...

Stemmy: Describes a wine with green flavors of unripe fruit or wood, frequently a result of a wine being fermented too long with the grape stems. Structure: Related to the mouthfeel of a wine, ...