Tannin, produced from the grape peel and seeds, has three functions in wine. It will increase the zesty flavor of wine, especially in home recipes. Tannin also acts as a clarifier, neutralizing residual proteins and particles. Finally, it plays a significant role in the aging qualities of wine. Wines deficient in tannins improve only marginally over time and will actually deteriorate. The robust red wines that age for years, even decades, develop more complex flavors because of the abundance of tannins present in the wine.
Usage: 1/2 teaspoon per gallon or as directed by a recipe.