Regularly, “The Point Wine” opens its columns to the oenologists, professionals who advise, analyze and help producers make the best wines.
The tannins are molecules present in most of the cellular tissues of plants, and particularly in the film and the pips of the grapes. Red wines high in tannins are from grapes rich in tannins, such as cabernets, malbec, tempranillo, nebbiolo or tannat, which bears well its name ! The maceration of the skins and pips of grapes during vinification, thus, allows the diffusion of the tannins in the wine. The ageing in oak barrels adds more, thus contributing to the indispensable backbone of the product.
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The tannins are substances of very reactive vis-à-vis proteins. These reactions have been used for centuries by woodworkers for collages of wood and by the tanneries that make the leather rot-proof thanks to the reaction of vegetable tannins with the proteins of the skin. During the tasting, the reaction of salivary proteins with tannins, the wine leads to an impression that touch is often translated by the terms of astringency or roughness when the grapes lacked sun, but also the opposite of soft, velvety, silky for the most positive, recalling the pleasant feel of these fabrics.
in The course of aging, these molecules are eliminated in part in the deposit, making the wine more supple while maintaining his guard. Their antiseptic properties are very useful to the health of the “divine drink” and perhaps, also, to those who drink it !
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