Polymerisation

Term (also polyreaction, polymerisation) for the process in wine during bottle ageing in which small molecules (monomers, mere = building block) react with each other and combine to form larger molecules (polymers). These reactive molecules are phenols, tannins and other organic compounds.

These larger structures (so-called polymer chains) contribute significantly to changing the texture, taste and colour of the wine. Larger polymers bind less strongly to the protein molecules of saliva, which reduces astringency and makes the wine perceived as softer, more velvety, harmonious and complex. Polymerisation is part of a complex interplay with oxidation and colouring reactions, which together determine the sensory development of the wine - especially in the case of red wine - during maturation.

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