About Tannins in wine



Tannin is a natural chemical substance (polyphenol) found in plants, seeds, bark of shrubs and trees, in wood, in leaves and in the skins of some fruits.

In wine the tannin adds bitterness and astringency, as well as the complexity of the flavour, normally the tannin is mostly in the red and rosé wines, although some white wines also have this element due to if they have been grown in wooden Oak barrels.

The wine tannins come exclusively from grapes and barrel wood.

Grape tannins are found in the skin and inner seeds, due to the red wines have more tannins, this is because the skins are in contact with the liquid longer and make them dissolve in that same partially liquid

Some grapes, such as the Tempranillo grape, have high tannin concentrations, and the Cabernet Sauvignon and Nebbiolo grapes also have a high concentration of tannins.

The tannins of the wood (barrel) come to the wine through the contact when the wine is in the barrel, normally the best contribution comes through the oak wood that brings better flavour and quality to the wine. An oak barrel can be used for approximately 60 years.

The tannin gives the wine a dry, rough and astringent taste, it is noticed in the middle of the tongue and the front of the mouth.

Also their pigments are responsible for the colour, especially in red and rosé wines.

Tannins also have antioxidant action that protect cells against free radicals and reduce the risk of degenerative diseases.