Understanding Tannins in Wine: Types, Sources, and Impact on Flavor

Tannins are a type of polyphenol found in plants, particularly in the skin, seeds, and stems of grapes. They are also found in other fruits, teas, and some types of wood. Tannins are known for their astringent, bitter taste and their ability to bind to proteins and other molecules, which can have a profound impact on the taste and structure of wine.

Tanniferous refers to a plant that contains tannins, particularly in its skin, seeds, or stems. Grapes are an example of a tanniferous plant, as they contain tannins in their skins, seeds, and stems. Other examples of tanniferous plants include tea leaves, oak wood, and some types of fruit, such as persimmons and pomegranates.

In wine production, the amount and type of tannins present in the grapes can have a significant impact on the final taste and structure of the wine. Tannins can contribute to the wine's astringency, bitterness, and aroma, and can also help to balance out the sweetness of the fruit flavors. Winemakers may use various techniques, such as oak aging or blending different grape varieties, to adjust the tannin content of their wines and achieve the desired taste profile.