Using Enological Tannin Additions to Enhance Red Wine Structure and Mouthfeel
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چکیده
Tannins are important to the quality of red wines, particularly to the color stability and the structure (body and mouthfeel) of the wine. They are also involved in complex wine aging reactions and thus are important to the aging potential of red wines. The source of tannins in wine is numerous, as they can come from the grapes themselves (skin, seeds, and stems) and/or the barrels the wines are aged in. Tannins and their extraction, and proper integration, are essential to making a premium red wine.
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