Enological Tannins
(o)enological tannins are "commercial tannins produced by extraction of tannin from oak, chestnut, or birch woods and other suitable plant sources, including grape seeds." [Def. by Jancis Robinson, The Oxford Companion to Wine]
Commercial enological tannins are approved wine additives. The following is a list of their generalized uses:
- Provide protection to oxidation (antioxidant properties)
- Build body or mouthfeel
- Improve wine structure
- Stabilize wine color
- "Freshen" or "clean" wine mouthfeel/taste/aroma
- Develop mid-palate structure
- Improve wine flavor/aroma
- Reduce or mask undesired characteristics (e.g. green, reduced, etc.)
- Add depth to the wine's finish
- Enhance aging characteristics
