Tom S wrote:
> "Mark Lipton" > wrote in message
> news:aCUbf.530748$_o.89600@attbi_s71...
>
>>Since sediment is polymerized tannins, it tastes bitter.
>
>
> Hi, Mark -
>
> Something about the polymerization process seems to take away much of the
> astringency I'd expect to taste in sediment. IOW, I detect more bitterness
> in young wines than I do in the resulting sediment after extended aging.
>
> AFAIC, sediment in wine that hasn't been properly decanted damages mouth
> feel - which is not to say that I perceive it as bitterness, per se. Does
> that make sense to you?

Yup, it does make sense. The bitterness of tannins (according to the
redoubtable M. Peyraud) is associated with its periphery, so as the
tannin molecules grow bigger, the bitterness decreases with
surface-to-volume ratio. It stands to reason that sediment, with its
much smaller S-to-V, would be even less bitter -- but I do note a
bitterness in the dregs.

Mark Lipton