The Ancient Art of Oenological Tannins

I am somewhat fond of history (and writing), so I read with great interest over the weekend that ancient civilisations used tannins to improve ink quality. It was said that ancient Egyptians, to name but one group of scribes, used selected tannins to enhance the adhesion, longevity, and colour of their ink.

Presenting the proliferous power of polyphenols

It should also come as no surprise that the ancients eventually realised that tannins have numerous applications in red wine making as well. I mean, what is the weekly Rustic Herald, written in iron gall oak ink and printed on papyrus, without a fine glass of red previously aged on dried grape skins and seeds from the prior vintage?

Despite the humorous note, tannins have undergone significant evolution in winemaking, and their diversity has proven to be enduring. Here are a few benefits that Laffort® has been writing about for quite some time, particularly regarding fermentation tannins:

• The sacrificial effect
• The antioxidant effect
• The co-pigmentation effect
• The colour stabilisation effect

On making sacrifices, phenolic compounds and grape proteins

It is often said that success requires sacrifice, and this advice rings particularly true when it comes to preserving grape tannins. When natural grape phenolic compounds bind with grape proteins, they precipitate and are forever lost to the winemaker. However, by adding exogenous tannins (or sacrificial tannins) that specifically react with grape proteins and remove them, the much-desired grape tannins remain. Laffort® was the first company to describe and demonstrate this sacrificial effect. For further reading, here’s a link to Dr. Grégory Schmauch’s thesis on tannin-protein interactions in oenology.

In a previous blog post (which now feels like ancient history), I discussed how specific fermentation tannins can bind to and remove laccase from grape must (click here to read it). The elimination of proteins like laccase and tyrosinase by sacrificial tannins is an important phenomenon, especially when dealing with rot. With the season nearing its end and the likelihood of rain, and the rot that follows, increasing for those still harvesting red grapes, now is the time to check out this link for a protocol on managing rot-infected grapes.

The secret to everlasting colour

Just kidding. I was caught up in the whole April Fools vibe. Seriously though, fermentation tannins are next-level when it comes to the longevity of those tannins you so thoughtfully extracted during vintage. Why risk losing them in the abyss of time during ageing?

The aforementioned co-pigmentation and colour stabilisation phenomena are crucial processes in winemaking that influence the vibrancy and longevity of a wine’s hue. Co-pigmentation occurs when colourless or weakly coloured compounds, such as flavonoids, interact with anthocyanins (the primary pigments in red wine). This interaction enhances colour intensity by shifting anthocyanins into a more stable, deeply coloured state.

Over time, colour stabilisation becomes essential as anthocyanins bind with tannins via acetaldehyde bridges to form larger, more stable pigment complexes. These stable pigments prevent premature fading and browning, ensuring the wine retains its rich colour throughout ageing. Together, co-pigmentation and colour stabilisation help create visually appealing, long-lasting wines. Selected fermentation tannins contribute to the described colour phenomena, and this effect is even more pronounced when used synergistically.

Ellagic magic is still a thing

Oxidation is a constant theme in winemaking, and fermentation tannins rich in ellagic tannins are pure magic – in a scientific, no-smoke-and-mirrors kind of way, you know. Ellagic tannins possess powerful antioxidant activities, and they are beneficial not only during vinification but also during ageing. I will, in a forthcoming blog post later this year, write more about the use of ellagic tannins during ageing, but for now, I will leave it at that and supply this link to an ageless article suitably titled ‘Ellagic magic.’  

From ink to wine, tannins have left their mark on history – quite literally. Stay tuned for more on their ageless practicality in winemaking!