What does tannin primarily come from?

Tannins are naturally occurring polyphenolic compounds that are primarily found in the skins, seeds, and stems of grapes. These compounds play a crucial role in winemaking, particularly in red wines, where they contribute to the color, flavor, and astringency of the wine. Tannins are responsible for the drying sensation in the mouth when tasting certain wines, and they also have antioxidant properties, which can benefit the aging process of wine.

The reason grape skins, seeds, and stems are associated with tannins is rooted in the biological function of these parts of the grape. They contain high concentrations of polyphenols that help protect the plant from environmental stress, pests, and diseases. During fermentation, tannins are extracted from these components, enriching the wine with complexity and depth.

In contrast, the other options do not typically contain tannins in significant amounts or do not play a role in the winemaking process associated with tannins. Corn husks and stems, beet leaves and roots, as well as nuts and seeds do not provide the same structural and astringent properties that tannins do in beverages like wine.