Natural antioxidants to enhance the properties of wines
Tannins are one of the main constituents of wine. In particular red wines, obtained by maceration of the grape skins which contain them in large quantities. These types of tannins are endogenous as they originate from the grapes and its components (seeds and stalks).
Each grape variety has its own tannic profile, which can be appreciated both in quantitative and sensory terms.
Tannins are phenol compounds (aromatic alcohols) with very complex chemical structures and molecular weights between 500 and 3,000 Dalton. They are commonly present in the plant kingdom, such as in:
- Tea (especially green tea).
- Grapes (obviously).
Tannins are natural products from a botanical source, used in oenology to reinforce the natural action of tannins present in the wine (endogenous).