A small quantity of tannin will vastly improve the taste of most wines, giving them a zest or bite which is otherwise lacking, particularly in flower, root and grain wines. It is the tannin in a wine which gives an impression of dryness in the mouth after drinking; if the right amount of tannin is present the wine will be supple and zestful; if too little, flat an insipid and characterless; if too much, harsh, astringent and bitter. Tannin is also an essential constituent if a wine is to have good keeping qualities
