Question:
Which secondary metabolites are added to wines to improve astringency?
Which secondary metabolites are added to wines to improve astringency?
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Astringency in wine comes from compounds that bind salivary proteins and give a dry feel.
Updated On: Nov 13, 2026
Alkaloids
Terpenes
Phenolics
Tannins
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept
Tannins are polyphenolic secondary metabolites that bind proteins and give a dry, puckering taste.
Step 2: Key Point
They are added to or extracted into wine during its preparation to improve astringency and also act as preservatives.
Step 3: Compare the options
Alkaloids are bitter and terpenes give aroma, so the correct option is tannins.
Final Answer:
Tannins are added to wines to improve astringency. \[ \boxed{\text{(D) }\text{Tannins}} \]
Tannins are polyphenolic secondary metabolites that bind proteins and give a dry, puckering taste.
Step 2: Key Point
They are added to or extracted into wine during its preparation to improve astringency and also act as preservatives.
Step 3: Compare the options
Alkaloids are bitter and terpenes give aroma, so the correct option is tannins.
Final Answer:
Tannins are added to wines to improve astringency. \[ \boxed{\text{(D) }\text{Tannins}} \]
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