They’re also present in the oak barrels used to age many wines, including some whites. White wines, overall, have significantly less tannin than red wines. In reds, tannins provide that signature ...

"Tannin" is something with red wines that is often spoke about, you know, between sommeliers, we use it to really judge wines when we are blind tasting and even whether it goes with food.

The mouth-puckering polyphenols, most prominent in red wines, that are derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannins are an important component of a wine's ...

Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30,000 Da that are widely distributed in almost all plant foods and beverages, particularly red wine.