Tag: Wine tannins

Tannins are a group of naturally occurring chemical compounds, also known as polyphenols, found in many plant-based foods and drinks like wine and tea. But what do high tannins do to your body and your sensory experience? They are responsible for the distinctive astringent and bitter sensations in many of our favorite foods and beverages.

Tannins are among the most abundant secondary metabolites in plants, comprising up to 20% of their dry weight in some cases. This diverse class of polyphenols is famously astringent due to its unique ability to bind with and precipitate various macromolecules, a process that explains what do tannins interact with in many biological and industrial settings.

While red wine contains a higher concentration of iron than white wine, studies show its high level of tannins can significantly inhibit the body's ability to absorb the mineral. This means that relying on wine for your dietary iron is an inefficient strategy that is not supported by scientific evidence.

Tannins are complex polyphenolic compounds found in many plant-based foods, and their effects vary drastically depending on their concentration. So, is high or low tannins better? The answer is not straightforward and depends entirely on the context, from food and wine to potential health impacts.

Tannins are a natural defense mechanism in plants, which is why unripe fruit is so unpalatable. Understanding **what sensations do tannins create** is crucial for appreciating the complex mouthfeel in many foods and beverages and their role in a balanced diet.