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Unraveling the Mystery of Tannins: The Science Behind Your Favorite Beverages

Tannins: What Are They and How Do They Affect Taste and Mouthfeel? Have you ever taken a sip of red wine and found your mouth feeling dry and puckered?

Or perhaps you’ve experienced a sensation of astringency when drinking black tea? These common occurrences are due to the presence of tannins.

In this article, we’ll explore what tannins are, their sources, and how they affect taste and mouthfeel. What are Tannins?

Tannins are a group of naturally occurring compounds found in various plant matter, such as fruits, nuts, and leaves. They are also present in tea, coffee, and red wine.

Tannins have a distinctive bitter, astringent taste and are responsible for creating the dry and dusty feeling in the mouth.

The Etymology of Tannins

The term “tannin” comes from the word “tanning,” which is the process of treating animal hides to turn them into leather. Tannins were first discovered in the oak bark used in the tanning process.

The tannins in oak bark have the ability to bind with proteins, thereby strengthening the leather.

Sources of Tannins

Aside from oak bark, tannins can be found in various types of plant matter. Fruits such as pomegranates, persimmons, and grapes are particularly rich in tannins.

The skins and seeds of these fruits are the primary source of tannins in wine. Other sources of tannins include black tea, coffee, and chocolate.

How do Tannins Affect Taste and Mouthfeel? Tannins have a drying effect on the mouth, creating a sensation of astringency.

When ingested, tannins bind to proteins in the saliva, reducing its lubricating capacity. This can make food or drinks feel coarse and unpleasant.

In wine, tannins are responsible for the bitter and astringent taste. The level of tannin present in wine varies depending on the grape variety, the amount of skin contact during the winemaking process, and the length of oak aging.

Red wines typically have higher tannin levels than white wines, due to the longer maceration period during winemaking. From a culinary perspective, tannins can be both helpful and challenging.

In certain dishes, such as stews or braised meats, tannins can add a desirable bitterness and complexity to the dish. However, in other cases, such as delicate fish or creamy sauces, tannins can overpower the flavors and leave a drying sensation in the mouth.


Tannins are a natural component found in various plant matter. They are responsible for creating the dry and bitter sensation in the mouth, often experienced when drinking red wine or black tea.

While tannins can add a desirable complexity to certain dishes, they can also be a challenge in others. Understanding the role of tannins in taste and mouthfeel can help us appreciate their presence in certain foods and drinks, and how to balance them in cooking.

In conclusion, coffee does contain tannins, although the extent of its tannin content remains unclear due to the difficulties in testing for them. Chlorogenic acid and dichlorogenic acid are two compounds found in coffee which are similar in function to tannins.

While tannins are known to create a dry and bitter sensation in the mouth, their effect on coffee taste is uncertain. Over-extracted coffee can result in bitterness that may be attributed to tannins, although this remains a topic of debate.

Despite the ambiguities, studying tannins in coffee is important for understanding the taste and health benefits of coffee. As coffee remains an ubiquitous beverage in many cultures, it is crucial to appreciate its complexity and nuances.

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