Issue link: http://read.dmtmag.com/i/197178
Photo: Thinkstock A high tannin level in grapes doesn't necessarily correlate to the level in the finished wine. BY TED RIEGER, SENIOR FEATURE EDITOR ASEV Symposium Explores Tannin Management Challenges Multiple factors influence tannins in the vineyard and winery 66 V I N E YA R D & WIN E RY MANAGEM ENT | Nov - Dec 2013 rape and wine tannins are essential components of wine quality. They influence sensory and style considerations, and preserve wine quality during aging. Although significant research has been conducted worldwide, many challenges exist to understanding the relationship between grape and wine tannins, and in conducting meaningful analyses to manage tannins in the vineyard and in the winery. As pointed out at the American Society for Enology and Viticulture (ASEV) Tannin Symposium, held June 28 in Monterey, Calif., extracting tannins from grape skins and seeds can be a winemaking challenge. There is a poor correlation between the total amount of fruit tannin and the resulting tannin levels in wines. Commonly, too little tannin is extracted and retained in wine. However, too much, or the wrong type, of tannin can also be a problem, because it can make wine too astringent. The ASEV symposium was organized and moderated by Dr. Jim Kennedy of California State University, Fresno, and Dr. Jim Harbertson of Washington State University, Prosser. Kennedy provided a basic overview of tannin and phenolic compounds in wine. Wine phenolics are quality components that contribute to wine color, color stability, taste and mouthfeel, he said. From a sensory standpoint, tannins and anthocyanins are the most important phenolics in red wine. The majority of tannins in red wine are grape-derived proanthocyanidins, also called condensed tannins, which are polymeric compounds of flavan-3-ols. In grapes these include catechin, epicatechin, w w w. v wm m e d i a . c o m