A team led by Penn State scientists has developed a way to chemically characterize and identify individual tannins — water-soluble compounds found in both wood and grape skins — in wine that come from oak barrels and contribute to its flavor profile.

The deeper, more inescapable force is climate change: a slow, uneven, and increasingly visible transformation of where grapes can ripen, how wines taste, and whether many classic regions can remain stylistically coherent. In regions such as Rioja, higher-altitude...

Tannins from Oak Barrels That Flavor Wine Are 'Fingerprinted' by Researchers: Complex tastes in wine come from both grape skins and wood during aging; new study uses AI to identify compounds responsible for flavors and mouthfeel...