Tannins are natural compounds, known as polyphenols, found in the grape skins, seeds and stems that contribute to the drying, astringent sensation in the mouth.
The name ‘tannin’ comes from the old French word ‘tanin’, meaning tanning substance. This is because tannins were historically used in the process of tanning animal hides, due to their ability to bind to proteins, making them less water-soluble and more resistant to bacterial attacks.
In the winemaking process, tannins can be managed through maceration, the process of fermenting wine in contact with grape skins and seeds. The length of this process impacts the amount of tannin in the wine.
During the ageing process, tannins undergo polymerisation, forming larger molecules that fall out of the wine, reducing astringency and bitterness.
