The truth about tannins..really?

This article from the Wine Enthusiast Magazine reads like a high school term paper, but what the heck; it's a rainy day in Ohio..


I did wonder though, if the following statement is true, how would any of the renowned wine makers ever consistently make good wine?

The chemical reactions between tannins and all the other compounds in wine become so complex and unpredictable, University of California (Davis) Wine Chemist Doug Adams calls it a “chemical train wreck.”



http://www.winemag.com/Wine-Enthusiast-Magazine/Web-2012/The-Truth-About-Tannins/

JB

This article from the Wine Enthusiast Magazine reads like a high school term paper...

I see what you mean. A condensed version of the "article" might read: "Tannins: we really don't know much about them".

I appreciate that there's a lot that is unknown but with the wine I had over the years, it is obvious to me that the majority of wine makers can manipulate tannin to a great extent. If this really is a "train wreck" as the article contends, then it is a remarkably consistent one and wine makers should be applauded for their ability to not only control it but to create consistent styles from year to year.

I believed for a long time that a tannic wine that was otherwise in balance, would "smooth out" the tannins over time. Modern reasearch says this is not true. What we think is "smoothing out" is acutally the other elements in the wine developing into something that overcomes the effects of tannin. Or something like that!

I am not sure if many here remember the fine article Jamie Goode wrote on "tannins". I post here as a gentle reminder, enjoy.

http://www.wineanorak.com/tannins.htm

This article from the Wine Enthusiast Magazine reads like a high school term paper...

I see what you mean. A condensed version of the "article" might read: "Tannins: we really don't know much about them".

.

LOL..much better title!

Hi Julia,
Being an amateur home winemaker and having (several) “well stocked” (and reputable) home brewing suppliers in my area I have access to a slew of different ecological tannins specifically “formulated” for winemaking. Tannins (for winemaking) are usually broken down into three categories- fermentation tannins, cellar tannins, and finishing tannins. (As you most likely guessed each “blend” is “suitable” or “designed” for that particular time of a wine’s “development”. Fermentation tannins might help “preserve” the grape’s natural tannin and “stabilizes” color or possible help get rid of the “green-ness” from unripe fruit (and bring more of the “fruit” to the forefront). Cellar tannins (just by placing a wine into an oak barrel one is technically making a “tannin addition”) and finishing tannins might help give the wine more texture, density, or “enhance mouthfeel”). These “commercial” tannin additives (or “blends”) could come from a variety of sources- American oak or European oak (toasted, un-toasted); chestnut, exotic woods, gall nuts, and grapes (skins and seeds).
Adding the “wrong” (or too much) tannin “additive” blend could be just that a “chemical train wreck”.

Salute

Interesting, Victor! So only those who don't really know what they are doing suffer the carnage of the "train wreck" ?


Julia

The most important thing is to know the “source” of the tannin and when dealing with “cellar tannins” and “finishing tannins” always do bench trials.

Salute