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	<title>Wine Inquirer &#187; tannins</title>
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		<title>Cold Maceration</title>
		<link>http://www.wineinquirer.com/2011/09/cold-maceration/</link>
		<comments>http://www.wineinquirer.com/2011/09/cold-maceration/#comments</comments>
		<pubDate>Sat, 24 Sep 2011 16:38:38 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[anthocyanin]]></category>
		<category><![CDATA[carbo dioxide]]></category>
		<category><![CDATA[cold maceration]]></category>
		<category><![CDATA[dry ice]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[flaviniods]]></category>
		<category><![CDATA[Luca Currado]]></category>
		<category><![CDATA[maceration]]></category>
		<category><![CDATA[phenols]]></category>
		<category><![CDATA[seeds]]></category>
		<category><![CDATA[skins]]></category>
		<category><![CDATA[tannins]]></category>
		<category><![CDATA[Vietti]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=6208</guid>
		<description><![CDATA[
 Vietti Winery 2011
Most of us are well familiar with the term maceration, the process by which the “phenolic” components of the grapes, the tannins, anthocyanins (color), and flavinoids are leached from the grape skins, seeds and stems into the must.  Essentially, maceration is the process that lends red color to red wine.  In white wines, [...]]]></description>
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		<title>Wine Chemistry in a Bottle: The Role of Oxygen</title>
		<link>http://www.wineinquirer.com/2010/02/wine-chemistry-in-a-bottle-the-role-of-oxygen/</link>
		<comments>http://www.wineinquirer.com/2010/02/wine-chemistry-in-a-bottle-the-role-of-oxygen/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 18:43:31 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[bottling]]></category>
		<category><![CDATA[chemistry]]></category>
		<category><![CDATA[crushing]]></category>
		<category><![CDATA[fermantation]]></category>
		<category><![CDATA[oxidation]]></category>
		<category><![CDATA[oxygen]]></category>
		<category><![CDATA[pressing]]></category>
		<category><![CDATA[storage]]></category>
		<category><![CDATA[tannins]]></category>
		<category><![CDATA[Thomas Jefferson]]></category>
		<category><![CDATA[Wine auction]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1872</guid>
		<description><![CDATA[ I’ve been reading The Billionaire’s Vinegar recently, the story about wine unearthed allegedly owned by our third President, Thomas Jefferson.  While I’m only half way through, this “mystery” revolves around the discovery and authenticity of wine bottles with the inscription “Th J” and the intense bidding wars for these prizes unleashed at auction.  You [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Resveratrol, Compound du Jour: Facts and Fiction</title>
		<link>http://www.wineinquirer.com/2009/09/resveratrol-compound-du-jour-facts-and-fiction/</link>
		<comments>http://www.wineinquirer.com/2009/09/resveratrol-compound-du-jour-facts-and-fiction/#comments</comments>
		<pubDate>Thu, 24 Sep 2009 18:57:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wine & Health]]></category>
		<category><![CDATA[antioxidant]]></category>
		<category><![CDATA[flavinoid]]></category>
		<category><![CDATA[health benefits]]></category>
		<category><![CDATA[nonflaviniod]]></category>
		<category><![CDATA[oxidation]]></category>
		<category><![CDATA[polyphenol]]></category>
		<category><![CDATA[Resveratrol]]></category>
		<category><![CDATA[tannins]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=1206</guid>
		<description><![CDATA[Resveratrol, it seems, just can’t seem to catch its breath.  Whether the focus of still another research study on its potential health benefits (see archived articles: Wine and Inflammation, Radioprotective Effects of Wine, Alcohol Impact on Alzheimer’s in the Elderly, Wine Consumption in Males May Extend Life, Grape Seed Extracts May Suppress Leukemic Cells, Study [...]]]></description>
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		<title>Tannins: A Lesson In Wine Chemistry</title>
		<link>http://www.wineinquirer.com/2009/07/tannins-a-lesson-in-wine-chemistry-by-dave-muhleman-phd-csw/</link>
		<comments>http://www.wineinquirer.com/2009/07/tannins-a-lesson-in-wine-chemistry-by-dave-muhleman-phd-csw/#comments</comments>
		<pubDate>Wed, 22 Jul 2009 21:26:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wine Education]]></category>
		<category><![CDATA[age]]></category>
		<category><![CDATA[chemistry]]></category>
		<category><![CDATA[oxidation]]></category>
		<category><![CDATA[phenols]]></category>
		<category><![CDATA[polyphenols]]></category>
		<category><![CDATA[tannins]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=925</guid>
		<description><![CDATA[In order to understand the chemistry of wine, you must first understand that the basic building block for much of wine chemistry centers on the organic molecule called a “phenol.”  In chemistry terms, “phenols” are a circular molecule of carbon and oxygen.  That said, think of phenols as the basic building block upon which other [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>A PC For the Ages</title>
		<link>http://www.wineinquirer.com/2009/06/a-pc-for-the-ages/</link>
		<comments>http://www.wineinquirer.com/2009/06/a-pc-for-the-ages/#comments</comments>
		<pubDate>Mon, 15 Jun 2009 21:40:22 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Wine Collector's Corner]]></category>
		<category><![CDATA[1855 Bordeaux Classification]]></category>
		<category><![CDATA[aging]]></category>
		<category><![CDATA[Bordeaux]]></category>
		<category><![CDATA[Bordeaux blend]]></category>
		<category><![CDATA[Chateau Mouton Rothschild]]></category>
		<category><![CDATA[collection]]></category>
		<category><![CDATA[extraction]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[Fifth Growth]]></category>
		<category><![CDATA[First Growth]]></category>
		<category><![CDATA[Medoc]]></category>
		<category><![CDATA[Pauillac]]></category>
		<category><![CDATA[storage]]></category>
		<category><![CDATA[tannins]]></category>
		<category><![CDATA[terroir]]></category>
		<category><![CDATA[Tesseron]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://www.wineinquirer.com/?p=826</guid>
		<description><![CDATA[I am referring here to the Fifth Growth Bordeaux, Pontet Canet (PC), a wine that has risen to prominence in the international Bordeaux markets over the last 10-12 years. Best of all, it sports the balance and depth of a First Growth while priced at a fraction of the price. An added advantage for those [...]]]></description>
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