Tannins | Bourgogne wines Glossary


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Bourgogne wines Glossary

Constituents of the wines contained in the grape-skins and (on occasion) stalks and belonging to the family of polyphenols. If oxidised, they form quinones, giving rise to casse. Tannins give young red wines their astringency (reaction between tannins and the proteins in saliva). With age, the tannins are softened by polymerisation.

Related words Absorption, Aggressive, Angular / Sharp / Spiky, Harsh