| tannin |
A natural component found to varying degrees in the skins, seeds and stems of grapes; most prominent in red wines, where it creates a dry, puckering sensation in young reds of concentrated extract; mellows with aging and drops out of the wine to form sediment; a major component in the structure of red wines.
출처: www.sallys-place.com/beverages/wine/wine_glossery....
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| tannin |
A substance in grape skins, seeds, and stems necessary for the development of fine red wines. In young wines, it is unpleasant, but the "puckery" taste disappears in time and a harmonious blending of wine characteristics takes place. See "astringent."
출처: www.recipegoldmine.com/kitchart/kitchart48.html
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| tannin |
a natural constituent of wines, especially reds. It is a bitter-tasting material which is partially responsible for preserving wines during their sometimes long aging periods. Bite a grape seed to experience the flavor of tannin or have a cup of tea, neat.
출처: wineschool.com/vocabulary.html
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| tannin |
Tannic acid, essential for good aging qualities and balance, gives most wines their "zest" or "bite." Tannin is found naturally in the stems, skins and pips (seeds) of most red and dark fruit such as grapes, elderberries, sloes, apples, and plums, but also in pear skins, oak leaves, and dark tea leaves. Most grains, roots and flowers used in winemaking lack any or sufficient tannin, so must be supplemented with grape tannin or tannin from another source. ...
출처: www.thewineplace.ca/Tips/Glossary.aspx
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| tannin |
Tannins are a natural substance found in many plants (including grapes and tea leaves) that produce an astringent, mouth puckering sensation. Tannins are common in most fine young red wines and help form natural preservatives that allow wines to develop and age; with time, they smooth out and disappear. Brew yourself a strong cup of black tea to experience and immediately identify tannins.
출처: www.eosvintage.com/glossary.html
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