What are Tannins?

Wine and other alcoholic beverages contain a group of substances known as tannins, which are responsible for their flavor, texture, and structure.

In this article, we’ll explore the chemistry of tannins, their effects on wine, and the various uses of tannins in other beverages.

What are Tannins?

Tannins are a group of compounds found in wine and other beverages that contribute to their flavor, structure, and mouthfeel.

They are a type of polyphenol, which is a group of compounds found in plants that have antioxidant properties. Tannins are responsible for the astringent or bitter taste in wine and other beverages, and they are also responsible for the mouth-drying sensation that is often associated with red wine.

Tannins are found in the skins, seeds, and stems of grapes, as well as in oak barrels used for aging wine. They are also found in other plants, such as tea leaves and coffee beans.

Chemistry of Tannins

Tannins are a type of polyphenol, which is a group of compounds found in plants that have antioxidant properties.

Tannins are responsible for the astringent or bitter taste in wine and other beverages, and they are also responsible for the mouth-drying sensation that is often associated with red wine.

Tannins are found in the skins, seeds, and stems of grapes, as well as in oak barrels used for aging wine. They are also found in other plants, such as tea leaves and coffee beans.

Effects of Tannins on Wine

Tannins play a crucial role in the flavor and structure of wine.

Here are some of the effects of tannins on wine:

1. Astringency – tannins contribute to the astringent or bitter taste in wine. This is particularly noticeable in red wines, where the tannins are more pronounced.
2. Mouthfeel – tannins contribute to the mouth-drying sensation in wine, which is often described as a “chalky” or “gritty” feeling.
3. Aging – tannins help to preserve wine and allow it to age gracefully. This is why red wines with high tannin content, such as Cabernet Sauvignon and Nebbiolo, can be aged for many years.
4. Pairing with food – the astringency and mouth-drying sensation of tannins can help to cut through the richness of fatty foods, making them a good pairing for red meat, cheese, and other hearty dishes.

Uses of Tannins in Other Beverages

Tannins are not only found in wine but also in other beverages such as tea and coffee.

Here are some of the uses of tannins in other beverages:

1. Tea – tannins are responsible for the astringency and bitter taste in tea. They are also responsible for the brown color of black tea and the red color of rooibos tea.
2. Coffee – tannins are responsible for the bitter taste in coffee. They are also responsible for the dark color of coffee and the crema that forms on top of espresso shots.
3. Beer – tannins can be found in beer, particularly in styles such as India Pale Ales (IPAs) and Belgian ales. Tannins contribute to the bitterness and mouthfeel of these beers.
4. Cider – tannins are found in cider apples, which are different from the apples used for eating. Tannins contribute to the astringency and structure of cider.
5. Spirits – tannins can be found in spirits that are aged in oak barrels, such as whiskey and brandy. Tannins contribute to the flavor and structure of these spirits.

Types of Tannins

There are two main types of tannins: condensed tannins and hydrolyzable tannins.

Condensed tannins are found in grapes and other fruits, as well as in tea and coffee. They are responsible for the astringency and mouth-drying sensation in wine and other beverages.

Hydrolyzable tannins are found in oak barrels used for aging wine and spirits. They are responsible for the flavor and structure of these beverages.