Astringency is not a flavor (thank you, wine physiology)
It’s generally agreed that we have five basic tastes — sweet, salty, bitter, acidic, and umami — all of which make appearances in wine.** The nuances described in baroque tasting notes — fruits and...
View ArticleMeasuring not just tannin concentration but tannin behavior: Kennedy’s...
Why does it always seem that we know the least about stuff that’s the most important? Tannins garner a lot of wine researcher’s attention, and for good reason. No one needs convincing about how...
View ArticleDoes adding tannin boost aromatic thiols, too? It just might.
Thiols aren’t quite like bacon, but they’re not too far off trend-wise. These aromatic sulfur-containing molecules are highly appealing in small quantities — even low concentrations lend a wine’s aroma...
View ArticleWhey proteins for reducing astringency: If it works for tea…
Important note: The following story should NOT lead you to conclude that you need to stop drinking wine if you generally avoid dairy. Please see the comments at the bottom of this post, this post on...
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