The leather flavor is closely related to the tannins in wine.
Tannins, WHICH ARE EXTRACTED FROM PLANTS, ARE USED TO TREAT THE LEATHER FOR PRESERVATION. Tannins penetrate into the leather and combine with proteins to produce the leather’s unique aroma molecules.
Red wine also contains a lot of tannins. During the ripening process, the wine usually contains yeast that dies after the alcohol is fermented. The protein in the yeast can combine with the tannins and easily develop a leather flavor.
This is especially true for wines that are very tannin rich and often bottled after long-term oak barrel culture.
Therefore, when talking about wine, do not “smell leather color”, because generally only good red wine after long-term aging will show this flavor.
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