Tannins are polyphenols of plant origin that are present in the skins, pips and stalks of grapes, as well as in the woody parts of leaves and plants, and of other unripe fruit.<\/p>\n
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A presen\u00e7a de taninos deriva dos constituintes da uva, mas tamb\u00e9m podem ser adicionados ao vinho pela madeira de carvalho durante o est\u00e1gio, tendo influ\u00eancia no seu processo de envelhecimento.<\/p>\n
From a sensory point of view, tannins are characterised by astringency, causing a dry and rough mouth sensation, mainly in gums associated with incisors, due to the precipitation of proteins and glycoproteins present in saliva.<\/p>\n
They may also have a bitter taste felt at the back of the tongue, mainly when the wine is swallowed, as well as produce a sensation of roughness on the tongue.<\/p>\n
Wines that have a large amount of tannins contribute to making the wine feel more full-bodied. The level of astringency is usually higher when the tannins are less ripe, making the wines rougher. In case the tannins are ripe and velvety, they will contribute to the richness of the wine's texture.<\/p>\n
\u00a9 Tourinto Premium Wines <\/em><\/strong>All rights reserved.<\/p>","protected":false},"excerpt":{"rendered":" Tannins are polyphenols of plant origin that are present in the skins, pips and stalks of grapes, as well as in the woody parts of leaves and plants, and of other unripe fruit.<\/p>","protected":false},"author":2,"featured_media":3028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_joinchat":[],"footnotes":""},"categories":[195],"tags":[196,197],"class_list":["post-4452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-taninos","tag-taninos","tag-adstringencia"],"acf":[],"yoast_head":"\n