Some wines do have the taste of leather, but where does the taste of leather come from?
In fact, the aroma of leather is closely related to the tannins in wine.
During the tanning process in leather manufacturing, tannins extracted from plants are used to treat the leather for easy preservation. When tanned, tannins penetrate into the leather and combine with the proteins inside, producing the leather’s characteristic 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.
To sum up, it is also clear that when drinking wine, do not “smell leather flavor and color change”, because generally only after long-term aging of good red wine can come out the taste of leather.
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