Steve Slatcher wrote:Do tannins smell of anything? And if so, what? I have a Madiran from 2000 in front of me now, and I can get very little on the nose apart from a certain hardness that smells to me like tannins taste if you see what I mean. To be honest I am not 100% sure how tannins taste either - bitter I guess, but I don't think they are all like that, judging how flavours correlate with astringency. Sorry - all a bit waffly. Any thoughts
NayanGowda wrote:FWIW, when you make up tannin additions to juice/ferments/wine you really can smell the tannin (ranging from nutty, to woody to bitter coffee, depending on the tannin used). I can taste that aroma in most (though not all) finished wines where tannins have been added.
Victorwine wrote:When making tannin addition to juice or must one does not actually increase the tannin concentration of the “finished” product this is because yeast will “tie” up or “react” with most of the tannin addition.
Victorwine wrote:It all depends on what kind of tannin one is adding and for what purpose, some tannin is added when crushing the grapes other tannins are added post fermentation and when aging the wine.
Steve Slatcher wrote:
Does anyone have access to any scientific research demonstrating that tannins are tasteless?
Steve Slatcher wrote:Victorwine wrote:It all depends on what kind of tannin one is adding and for what purpose, some tannin is added when crushing the grapes other tannins are added post fermentation and when aging the wine.
It's the tannin added when crushing the grape - the tannin that does not make it through to the finished product - that puzzles me.
After crushing the grapes one has the option to let the juice settle (white wine production) or let the must undergo a pre-fermentation maceration (aka cold soak, red wine production) for some time (this will be a judgment call- couple of hours to a few days) before inoculation or “letting” the wild yeast present, begin to ferment. So adding tannins (and possible enzymes) in red wine production at crush and letting the must “sit” for awhile prior to inoculating, or letting the wild yeast present begin to ferment, for the purpose of extracting more color lets say, makes sense to me. (I’m giving the tannin and enzymes time to do their “job”).
Victorwine wrote: The fermentation tannin is formulated to either just add tannin to grapes that are naturally low in tannin or to enhance and stabilize color.
As far as enhancing the color I always thought specific tannins will link or bond with anthocyanin molecules therefore making them stable and hence enhancing color. The presence of certain enzymes will just aid or “help out” these reactions to take place.
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