Tannins
A set of phenolic substances in a wine that is responsible for its colour, aroma, structure and many other virtues. An organic substance contained in the skins and pips of the grape that has an astringent taste. Oak wood also transfers its own tannins during the aging process. Tannins are sometimes divided into sweet or smooth tannins (given by the grape) and harsh tannins (given by the wood during aging). Natural grape tannins have healthy and protective effects on the arteries, and contribute in avoiding the formation of atheromatous plaque or fat. By increasing the level of HDL cholesterol in the blood, it provides a beneficial effect similar to that of olive oil or high sea fish. The latest scientific discoveries also allow the study of the antioxidant role played by certain phenolic substances contained in wine such as resveratrol. These substances play a modest part, but which should not be underestimated in the prevention of cancer.