Group of polyphenols which may cause tactile sensory perceptions on the tongue and palate of bitterness (flavour/taste) and astringency, but which may also bring about pleasant mouth-filling sensations, if well integrated and mature. Among others, they contribute to the backbone and body of wines. If a considerable proportion of condensed tannins from seeds, stalks or stems are extracted, they are usually described as green tannins or greenish when tasting. Likewise, excess tannins from wood maturation are habitually depicted as dry tannins. Soft, mellow or sweet tannins are a indication of the correct ripeness of the grapes, and are responsible for some of the most pleasing tactile sensations such as velvety and long, which are held in high esteem by the more expert wine tasters.


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