bANT:pTAN

The Bound Anthocyanins to Protein-Precipitable Tannins ratio (bANT:pTAN) is a useful metric for understanding astringency in red wines. Free Anthocyanins increase the polarity of the Tannins they polymerize with, thus decreasing their astringency. Bound Anthocyanins are also more prone to folding, making them good precursors to colloids which incorporate structural and flavor compounds together in the finished wine.  <0.1: The wine is likely very astringent, linear, and drying. These wines typically come from grapes with high tannin and low pigment. They take time to age unless deliberately oxidized to soften astringency.  11-0.15: The wine likely has moderate to high astringency. This is a classic ratio that a lot of wines fall under, and a common ratio naturally achieved throughout primary and secondary fermentation. 16-0.2: The wine likely has low to moderate astringency, bringing forward the flavor and structure integration. Highly concentrated wines with this ratio are so