The use of exogenous tannins in winemaking

Karien O’Kennedy - 05 Apr 2016

A wide variety of tannins are available from different suppliers. Even bigger than the variety of trade names are the differences in quality of all the products. These differences in quality are as a result of the origin and the manufacturing process of the tannins. Tannins extracted from grape seeds and grape skins are usually the most expensive, followed by tannins from oak wood. It usually also is the more expensive tannins that are the most effective. It is extremely important that wine cellars make very sure that the tannins they are using have the desired effect.

Grape seed color not helpful in assessing wine tannins

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences - 18 Nov 2015

PROSSER, Wash. – For decades, if not centuries, the changing color of a grape’s seed has played a role in determining when winemakers harvest grapes. After some complex experiments, though, researchers at Washington State University have determined that seed colors don’t have the long-held impact, contrary to wine mythology.

Polyphenols in wine

by Jamie Goode - 18 Oct 2015

Polyphenols are a large group of compounds that use a chemical structure called phenol as the basic building block. That’s where the name comes from: ‘poly’ phenols are where more than one phenol group is joined to another. They are probably the most important group of flavour chemicals in red wines, but are of much less importance in whites.

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