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Tannins, proteins, and astringency
4 min 45 secN03After Linked Level 1 lesson
Background material
Background chapters
Each chapter is a separate, substantial reading page with several topic sections, practical examples, precise sensory language, and an exercise.
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Tannin is a family, not a single molecule
Follow the diversity of grape, stem, seed, and oak tannins into the changing chemistry of wine.
3 sectionsRead chapter →Astringency happens between wine and mouth
See how saliva, oral surfaces, movement, and time turn phenolic compounds into a tactile response.
3 sectionsRead chapter →Extraction, ageing, food, and responsible inference
Connect production and context to texture without claiming that a palate can reconstruct the cellar.
3 sectionsRead chapter →The line worth keepingAstringency is a dynamic oral process, not simply bitterness.