Tannin
tasting:tanninPolyphenolic compounds from grape skins, seeds, stems, and oak barrels. Create drying, gripping sensation. High in: Nebbiolo, Tannat, Xinomavro, Cabernet Sauvignon. Binds with protein in food.
Polyphenolic compounds from grape skins, seeds, stems, and oak barrels. Create drying, gripping sensation. High in: Nebbiolo, Tannat, Xinomavro, Cabernet Sauvignon. Binds with protein in food.