| tannin |
A naturally occurring substance in grapeskins, seeds and stems. Tannin is primarily responsible for the basic "bitter" component in wines. It acts as a natural preservative, helping the development and, in the right proportion, balance of the wine. It is considered a fault when present in excess.
출처: www.winexplorer.com/wine_iq/glossary_of_wine_terms...
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| tannin |
This is the bitter-tasting substance you can taste in strong tea; it makes the inside of your mouth feel dry and puckered. It is however (in moderation) a vital component of red wines, giving them strength and the ability to age and mellow. A wine high in tannin will have a characteristic brick-red tinge at the edges of the glass.
출처: www.corbieresweb.com/english/gloss.htm
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