Tannins in plums and how they contribute to wine

Tannins are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds. Tannins are present in many plants, where they serve as part of the defense mechanism against herbivory. The term “tannin” (from Anglo-Norman tan,utenic, from Medieval Latin tannare, to tan) refers to the use of oak chips and bark for the leather tanning process. Tannin molecules bind to the protein in animal skins, and, in doing so, provide a “astringent” or drying effect. The tannin molecules are large and complex, and have both soluble and insoluble components.

The primary function of tannins in grape juice and wine is to act as an antimicrobial agent. Tannins are effective in preventing the growth of certain types of bacteria and fungi that can spoil wine. They are also effective in inhibiting the oxidation of grape juice and wine. Oxidation is a chemical reaction that can occur in the presence of oxygen, and it can cause wine to spoil. Tannins react with oxygen to form a protective barrier that prevents oxygen from coming into contact with the wine.

Tannins also contribute to the taste and mouthfeel of wine. Tannins can make wine taste “astringent,” or “bitter.” Tannins are also responsible for the “body” or “mouthfeel” of wine. Tannins contribute to the “structure” of wine, and they can make wine feel “full-bodied.”

While tannins are an important part of wine, too much of a good thing can be a bad thing. If a wine has too much tannin, it can taste “unbalanced.” It can be difficult to taste the fruit flavors in a wine that is too tannic. Tannins can also make a wine feel “harsh.”

The amount of tannin in wine is affected by many factors, including the grape variety, the viticultural practices, and the winemaking process. The grape variety is the most important factor in determining the amount of tannin in wine. Some grape varieties, such as Cabernet Sauvignon, are naturally high in tannin. Other grape varieties, such as Chardonnay, are naturally low in tannin. The viticultural practices, such as the use of herbicides and irrigation, can also affect the amount of tannin in wine. And, finally, the winemaking process, such as fermentation and aging, can also affect the amount of tannin in wine.

While tannins are an important part of wine, it is possible to have too much of a good thing. When a wine is too tannic, it can taste “unbalanced.” It can be difficult to taste the fruit flavors in a wine that is too tannic. Tannins can also make a wine feel “harsh.” If you find a wine that is too tannic, try decanting it. Decanting is a process of pouring the wine into a clean vessel, such as a carafe, and allowing it to sit for a period of time. This gives the tannins a chance to settle out of the wine, and it can make the wine taste more balanced..Visit Site

Serving suggestions for plum wine

Serve plum wine cold or at room temperature. It pairs well with light cheeses or fruit.

For a festive twist, serve plum wine spritzers. Fill glasses with ice, add plum wine, then top off with club soda or seltzer. Garnish each glass with a slice of fresh plum or a sprig of mint.

If you’re feeling really adventurous, try your hand at making a plum wine cocktail. Combine plum wine, vodka, and lemon juice in a shaker filled with ice. Shake well and strain into chilled glasses.

We used howtomakewinefromgrapes.com to write this article about how to make plum wine. Citation.