Tannins in wines, particularly red wines, are compounds that contribute significantly to the taste, colour, and texture of the wine. New research looks into the complex world of these compounds, specifically proanthocyanidins (PAs).
Proanthocyanidins are a group of polyphenolic compounds found in many plants, including grapes. The article explains that PAs in red wine are primarily formed from flavan-3-ol monomers, such as catechins and gallocatechins. These monomers can link together in various ways, creating a diverse array of PAs.
Interestingly, the study found that the composition of PAs was notably similar across many wine types. This suggests that the sensory perception of tannins in wine is mainly explained by sizes of the PAs rather than their concentrations.