Q & A
Understanding Wine Astringency
Astringency in wine refers to a group of feelings that arise from the mouth’s tissues contracting, pulling, or puckering when tasting wine.
Astringency in wine was formerly thought to be one of the main flavors…
Q & A
Understanding Tannins Polymerization
Smaller molecules join together during the molecular process of polymerization to generate bigger ones. Simple amino acids combine, or polymerize, into very long chains to form proteins, some of which serve as enzymes, in all living things.
Q & A
What is “Oenocyanin”?
“Oenocyanin” is a tannin compound extracted from the skins of the black grapes, comprising a mixture of pigmented tannins, some anthocyanins, and other phenolics. Marketed as a food colourant, oenocyanin is a valuable source of natural pigment available from Pomace…
Q & A
What is the role of wood tannins in the wine maturing and aging process?
Wood tannins and other phenolics give color and astringency to a finished wine. Also, given that wine is biologically active during the aging process, tannins extracted from wood during this prolonged contact period will balance the wine’s oxidative-reductive cycle, preventing oxidation and reducing the likelihood of off-putting reductive smells.