What?

[Vlabruz]

What causes that gum clinging, mouth feeling on a wine? I had a super tuscan recently that did that and amarones . Is it the acid, tannin or something else?

 

[sour_grapes]

I think you are describing tannin. Astringent?

 

[Vlabruz]

I think you are describing tannin. Astringent?

I really am not sure. Don't think I'd call it astringent. If I added tannin to water and drank it would I get a true tannin effect?

 

[Rice_Guy]

A taste panel standard for astringent flavor is alum. In a grape wine astringent is assumed to be from tannin. ,,, the good news is that tannin molecules bond to each other with age so the flavor should decrease over years of age. A taste panel trick is that flavor can be “cleaned” out of the mouth with protein as a dry sandwich meat. ,,, what did that old post say patience.

A flavor standard for bitter could dill, be careful with this spice though since it can kill the taste buds for half an hour. Taste panel uses a jar of caffeine. Most of the tannins I have are bitter tasting out of the bottle, ex chestnut or grape tannins. Tannin will complex and transition out of bitter. Some tannin as from cracked grape seed/ immature grapes has more astringent flavors, which is why stems are removed and picking green is avoided. Good tasting tannin comes from grape skin. ,,,, flavors evolve.