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Tannin
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The quantity of tannins contained
in wine is determined in this examination. The more tannin
there is, the greater the sensation of surfeit-which blocks
salivation and dries up the mucus membranes in the mouth.
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LACKING
Wine lacking tannin, therefore, giving an empty sensation.
LITTLE TANNIN
Wine slightly lacking tannin.
PROPERLY TANNIC
Wine having the correct tannic quantity and is regarded as
optimal for its type.
TANNIC
Wine in which the tannin slightly dominates all other
structural elements.
ASTRINGENT
Wine with an excessive amount of tannin and, therefore,
dries up the mucus membranes in the mouth. |
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