How to make wine without adding sulfites
https://www.veganwineguide.com/vegan-wine-without-sulfites/ Original Article
Tannins in plums and how they contribute to wine
Tannins are a class of astringent, phenolic biomolecules that bind to and precipitate proteins and various other organic compounds. They are widely distributed in plants, where they play a role in protection from herbivory and disease, and act as signaling molecules. Tannins have also been traditionally used by humans for their astringent (e.g. in leather tanning) and preservative properties. The term tannin (from old French tannin, from Latin tannīre, to tan) refers to the use of oak bark in tanning hides into leather. Tannins are ubiquitous in the plant kingdom and are an important component of the phenolic network, a plant secondary metabolite that plays a role in plant defense against herbivores and pathogens. Tannins are characterized by their large molecular size and hydrophobic nature. They are highly polymerized compounds that are classified based on their number of phenol units. The simplest tannins are dimeric, made up of two phenol units, while more complex tannins can be trimeric, tetrameric, or even pentameric. Tannins are further classified based on their chemical structure, which can be either condensed or hydrolyzable. Condensed tannins are made up of large polyphenol units that are covalently linked to one another, while hydrolyzable tannins are made up of smaller units that are linked together by ester bonds.
Tannins are found in a wide variety of plant tissues, including leaves, stems, bark, flowers, and fruits. They are also found in some animals, such as fish. Tannins vary widely in their distribution and concentration within plant tissues. They are generally highest in the vacuoles of cells, although they can also be found in the cell walls, juice, and sap. The concentration of tannins in leaves is often used as an indicator of herbivore pressure. Tannins can also be found in fruits, where they play a role in the development of flavor and color.
The main function of tannins is to protect plants from herbivores and pathogens. Tannins do this by binding to proteins in the digestive tracts of animals, making them unavailable for digestion. Tannins also precipitate proteins, making them less available for use by bacteria and fungi. In addition to their direct effects on herbivores and pathogens, tannins also act as signaling molecules. Tannins have been shown to regulate the activity of genes involved in stress responses, defense mechanisms, and the production of secondary metabolites.
Tannins are also used by humans for their astringent and preservative properties. Tannins are used in the leather tanning industry for their ability to tan hides into leather. Tannins are also used in the wine industry for their ability to preserve wine and contribute to flavor and color.
While tannins have many beneficial effects, they can also have negative effects. Tannins can bind to and precipitate proteins in the human digestive tract, which can lead to gastrointestinal issues such as nausea, vomiting, and diarrhea. Tannins can also cause allergic reactions in some people. In large amounts, tannins can be toxic to plants and animals.
The plum is a stone fruit that is related to the cherry, apricot, and almond. Plums are a diverse group of fruits that come in a variety of colors, including red, blue, purple, and yellow. Plums range in taste from sweet to tart. The flesh of a plum is firm and juicy. The skin of a plum is smooth with a waxy coating. Underneath the skin is a layer of flesh that is pale yellow or green. The flesh of a plum contains a small stone.
Plums are a good source of vitamins A and C. They also contain antioxidants, flavonoids, and phenolic compounds. The skin of a plum is particularly rich in phenolic compounds, including tannins. Tannins are a class of astringent, phenolic biomolecules that bind to and precipitate proteins and various other organic compounds. Tannins are found in a wide variety of plant tissues, including leaves, stems, bark, flowers, and fruits. They are also found in some animals, such as fish.
The concentration of tannins in plum skin is higher than in any other edible fruit. The tannins in plum skin contribute to the astringency, flavor, and color of wine. Tannins are an important component of the phenolic network, a plant secondary metabolite that plays a role in plant defense against herbivores and pathogens. Tannins are characterized by their large molecular size and hydrophobic nature. They are highly polymerized compounds that are classified based on their number of phenol units. The simplest tannins are dimeric, made up of two phenol units, while more complex tannins can be trimeric, tetrameric, or even pentameric. Tannins are further classified based on their chemical structure, which can be either condensed or hydrolyzable.
Tannins have many beneficial effects, they can also have negative effects. Tannins can bind to and precipitate proteins in the human digestive tract, which can lead to gastrointestinal issues such as nausea, vomiting, and diarrhea. Tannins can also cause allergic reactions in some people. In large amounts, tannins can be toxic to plants and animals.
The high concentration of tannins in plum skin makes it an important contributor to the flavor, astringency, and color of wine. Tannins contribute to the aging potential of wine, as they help to preserve wine. Tannins bind to proteins in the human digestive system, which can lead to a feeling of fullness and diminished appetite. Tannins can also cause drying of the mouth. The recommended daily intake of tannins is 0.4-1.0 mg/day. Tannins can be found in a variety of foods, including tea, coffee, chocolate, and red wine.
Visit howtomakewinefromgrapes.com to learn more about how to make plum wine. Disclaimer: We used this website as a reference for this blog post.