How do tannins impact the taste of wine?

Tannins play a crucial role in defining the taste and overall sensory profile of wine. Their primary contribution lies in adding structure and astringency, which can significantly influence both the mouthfeel and balance of a wine. Tannins are polyphenolic compounds derived mainly from grape skins, seeds, and stems, and they interact with proteins in the mouth, leading to a sensation of astringency or a drying feeling. This characteristic is particularly noticeable in red wines, where tannins are more prominent.

Additionally, tannins contribute to the ageability of a wine. They act as natural preservatives, allowing wines to develop complex flavors over time as they mature. As a wine ages, the tannins soften and integrate with other components, leading to a more harmonious and nuanced flavor profile.

In contrast, sweetness, acidity, and floral aromas are primarily influenced by other components of the wine. Sweetness comes from residual sugars, acidity is the result of organic acids like tartaric and malic acids, and floral aromas arise from various aromatic compounds present in grapes. Thus, while these elements are important in their own right, they do not directly relate to the role of tannins in wine.