Glossary
Tannin
/TAN-in/
Polyphenols creating dry, astringent mouthfeel.
Full Definition
Tannins are polyphenolic compounds from grape skins, seeds, stems, and oak barrels. They create astringency - the drying, gripping sensation in your mouth - and contribute to structure, aging potential, and color stability. Tannins polymerize and soften with age. Ripe tannins are velvety; unripe tannins are green and bitter.
Related Terms
See Also
Reference
More terms starting with T
Tartaric Acid
The primary acid in wine grapes.
Tartrates
Harmless crystals that precipitate from wine.
TCA
Chemical compound causing cork taint.
Terroir
The complete natural environment affecting wine character.
Tertiary Aromas
Complex aromas developed through aging.
Texture
The tactile sensation of wine in the mouth.