Enological tannin

Enological tannin is a type of tannin used in the winemaking process. It is derived from various natural sources and is used to enhance the structure, color, and aging potential of wine.

Overview

Enological tannin, also known as wine tannin, is a complex polyphenol that is added to wine during the fermentation process. It is derived from a variety of sources, including grapes, oak barrels, and other plants. The use of enological tannin in winemaking is a traditional practice that dates back to ancient times.

Sources of Enological Tannin

The primary sources of enological tannin are grape skins, seeds, and stems. However, it can also be derived from other plants, such as oak trees, which are often used in the aging process of wine. Other sources include chestnut, quebracho, and gallnut.

Role in Winemaking

Enological tannin plays a crucial role in the winemaking process. It contributes to the color, flavor, and texture of the wine. It also has antioxidant properties, which can help to preserve the wine and enhance its aging potential.

Types of Enological Tannin

There are two main types of enological tannin: hydrolysable and condensed. Hydrolysable tannins are derived from plants and are easily broken down in water. They are often used to enhance the color and flavor of wine. Condensed tannins, on the other hand, are derived from grape skins and seeds and are more complex. They contribute to the structure and aging potential of the wine.

See Also

• Tannin
• Winemaking
• Polyphenol
• Oenology