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

Particularly significant in red varietals, tannins are responsible for the dryness (or pucker factor) of the wine on your palate and can influence the bitter and astringent notes crucial for ...

The skin is the main source of tannins, but if a wine is fermented with the pips and stems included (such as is typical for red wine), more tannins can leach into the liquid. This results in a ...

"Tannin" is something with red wines that is often spoke about, you know, between sommeliers, we use it to really judge wines when we are blind tasting and even whether it goes with food.

The mouth-puckering polyphenols, most prominent in red wines, that are derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannins are an important component of a wine's ...

Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30,000 Da that are widely distributed in almost all plant foods and beverages, particularly red wine.

Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30,000 Da that are widely distributed in almost all plant foods and beverages, particularly red wine.