An in-depth interview with UC Davis Professor of Enology Dr. Andrew Waterhouse on the chemistry of wine.
Dr. Waterhouse's book Understanding Wine Chemistry is recommended for those who want to explore this topic in more depth.
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Or you can listen to an MP3 Version here.
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I am glad that you guys all love that book! And I have the privilege to obtain a copy with all of three authors' autograph! As I did my PhD in wine chemistry in Australia under the supervision of Dr. David Jeffery, who is one of the three authors of this book! I knew and literally saw how much effort they have put into this book, a lot of delicate writing, oversea calls and endless of revision. Perhaps, you could also interview my supervisor one day, @ Geoff Kruth? He is definitely an expert on polyfunctional thiols.
After the Podcast I immediately bought it on Amazon!
I would also mention that Waterhouse's book: Understanding Wine Chemistry is really good. I highly recommend it if you're looking to change the world with your MS.
I think it's much more complicated than that. Tannins are complex molecules and oak tannin, seed tannin, skin tannin, etc can combine to form entirely new tannin chains. I've never been convinced by arguments for identifying tannin in an either or matter. Oak can absolutely contribute tannin but there are much easier ways to tell if a wine has spent time in oak ;)
You made mention of the fact that it is difficult to differentiate between grape tannins and oak tannins on the palate. I have had several experiences with tasting classes where we were led to believe that the grippy drying effect on our gums is due to grape tannins and that oak tannins are perceived more on the back of the palate. Could you possibly give me your thoughts on that??