Tannins
Chemistry astringency mouthfeel phenolics structure
Definition
Polyphenolic compounds that create astringency and structure in wine, unusual in white wines except through skin contact.
Historical Context
The role of tannins in wine preservation was understood empirically for millennia before their chemical structure was identified in the 20th century.
Further Reading
Related Terms
Maceration
The process of leaving grape juice in contact with grape skins, seeds, and stems during...
Skin Contact
Period during which grape skins remain in contact with juice/wine, extracting tannins, color...
Lactic Acid
An organic compound produced during malolactic fermentation that contributes to wine texture and...
