Seed tannins: origin, not quantity

The standard

A controlled tannin extraction governs which share of tannin from pip, skin and stem enters the wine and in which order. It distinguishes the origin of the tannins, not merely their total amount.

Criteria

• The origin of the tannins from pip, skin and stem is distinguished
• The moment of release during fermentation is taken into account
• The effect of rising alcohol on pip release is known

Distinction

Seed tannins ≠ skin tannins: skin tannins release earlier and feel softer than the harder tannins from the pip. Seed tannins ≠ total tannin content: the sum of all tannins says nothing about their origin. A controlled tannin extraction separates both questions.