Wine is a drink that has been around for centuries. It has been a go-to drink for special occasions, a perfect pair for meals, and a symbol of celebration and joy. However, wine has been known to have negative health effects if consumed in excess amounts.

One of the common concerns that wine drinkers have is its fatness. But, did you know that there is an unlikely answer to the wine’s fatness? In this article, we will explore the science behind this answer and how it can benefit wine drinkers.

What is Wine Fatness?

Before we get into the unlikely answer to wine’s fatness, let’s first understand what it means. Wine fatness refers to the sensation in wine that makes it feel “thick” or “oily” in your mouth.

It is commonly attributed to the alcohol and glycerol content of wine. Glycerol is a natural by-product of alcohol fermentation; it is a sugar alcohol that is thick and viscous in nature. The higher the alcohol content in wine, the more glycerol it contains, making it feel “fat” in your mouth.

The Unlikely Answer

The unlikely answer to wine’s fatness is a group of compounds called tannins. Tannins are naturally occurring compounds that are widely found in plants, fruits, and vegetables.

They are responsible for the astringency of tea, the bitterness of coffee, and the dryness of red wine.

How Tannins Affect Wine Fatness

Tannins are known to bind to proteins and fats, forming complexes that are too large to be perceived by our taste receptors.

This binding action reduces the sensation of fatness in wine by preventing the glycerol and alcohol from sticking to the inner lining of our mouths. Moreover, tannins have a drying effect on the tissues in our mouth, which can reduce the feeling of oiliness and thickness in wine.

It is this unlikely effect of tannins that makes them an excellent tool in reducing wine fatness in certain types of wine.

Which Wines Benefit from Tannins?

Tannins can benefit red wine and some white wine varieties. In red wine, tannins come mainly from grape skins, seeds, and stems. They give red wine its characteristic astringency and are responsible for the structure and complexity of the wine.

The tannins in red wine can be felt all over the mouth, making it feel dry and puckering. However, the presence of tannins can also reduce the sensation of fatness in wine, making it an excellent choice for people who are concerned about the calorie content of their drinks.

In white wine, tannins come mainly from the oak barrels used in aging the wine. The tannins in white wine are not as strong as those in red wine, but they can still have a positive effect on the wine’s fatness.

White wines that have been oak-aged have a higher content of tannins and are therefore less oily and thick in the mouth. In contrast, white wines that are fermented and aged in stainless steel tanks do not have as much contact with oak and therefore have fewer tannins, making them feel more fat and heavy in the mouth.

Conclusion

Wine fatness can be an issue for people who are trying to watch their calorie intake. However, the unlikely answer to wine fatness lies in tannins, a group of compounds found mainly in red wine and oak-aged white wine.

Tannins can reduce the sensation of fatness by binding to proteins and fats, preventing them from sticking to the lining of our mouths. Moreover, tannins have a drying effect on our mouth tissues, which can reduce the sensation of oiliness and thickness in wine.

So, the next time you’re in the mood for a glass of wine, consider reaching for a red wine or an oak-aged white wine for a less fatty and more enjoyable experience.