Chemically speaking, they are phenolic compounds that we can find in fruits and plant barks. They provide astringency (harsh taste) and bitterness in the wine, in addition to adding complexity to the flavor. We can notice it especially in the middle of the tongue and in the front of the mouth.
In addition, the tannins in wine have multiple benefits, such as the antioxidant effect that can help prevent degenerative diseases. They also help reduce inflammation of the intestinal mucosa, which is why they are effective against diarrhea.
Where do the tannins come from?
The tannins of the wine are present in the skins of the grapes, in the seeds and in the stems or stalks. In the seeds or pips they are found in large quantities, and with regard to the stalk it has more “harsh” tannins, which is why it is discarded before the vat.
For this reason, red wines will have more tannins than whites, due to their greater contact with the skin during production. It will also depend on the variety of the grape, the grapes with the highest concentration being Tempranillo, Cabernet Sauvignon, Tannat and Nebbiolo, among others. Among the varieties with less tannins are Garnacha, Barbera, Pinot Noir or Zinfandel.
Of course, its content in grapes, like those of the other compounds, are always conditioned by agro-climatic factors and the action of man in the vineyard.
The tannins of the wine
Its function in wine is very important, even vital. They participate in the complexity, in its prolonged aging and aging potential (among others, due to its preservative properties) and in the formation of “tertiary” aromas inside the bottle. Tannins are one of the three pillars of the wine, with the acidity and alcohol.
When tasting a good red wine, if we perceive that rough sensation very clearly, it will have abundant tannins, so we will speak of robust, solid and well-built tannins. If on the contrary it is barely perceptible, we will use the terminology of minor tannins, without definition or amorphous.
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