Tannins

Tannins, are natural substances found in grape skins, seeds, and stems of grapevines. These chemical substances play a key role in winemaking, especially red wine, where they leach into the must during vinification and affect the taste and structure of the resulting beverage.

The Impact of tannins on wine taste

Tannins are responsible for the bitterness and astringency of wine and cause a drying sensation on the tongue. This characteristic feeling can also be experienced when drinking black tea, which is known for its high tannin content. If the tannin content in the wine is too high, the taste can be too astringent and leave a dry sensation on the tongue and teeth.

Significance in Red and White Wines

Tannins are more pronounced in red wines because the grape skins are left in contact with the must during fermentation. In white wines, the tannin content is lower, as the skins are often separated before fermentation.

Tannins and Wine Aging

A high tannin content in wine is not necessarily a negative characteristic. On the contrary, wines with higher tannin content have the potential for long aging, during which they can acquire a softer structure and rid themselves of excessive bitterness. Aging makes the wine more complex and elegant, increasing its archival potential and overall value. Therefore, tannins are key to wine preservation and its development over time.